These easy-to-make stuffed and fried mushrooms make a quick appetizer or the perfect after-ski snack.
Ed Note: RFT Ski Editor Yvette Cardozo discovered these delicious little morsels during a ski trip to Tahoe. Read about her ski adventure at the lake.
Recipe and photo Courtesy Of West Shore Cafe & Inn
Button mushrooms wiped clean with stem popped out
Fill mushroom with Garlic-Herb Boursin cheese
Dip into tempura batter mix (available in most supermarkets)
(Be sure to completely coat mushroom to prevent cheese leakage)
Fry two or three minutes in hot but not smoking oil until golden brown. (Carefully dribble water into the oil and if it sizzles, it’s ready).
Horseradish Cream Dipping Sauce
1/2 C prepared horseradish
1 C sour cream
Juice of 1/2 lemon
Dash each of Tabasco and Worcestshire
Salt and Pepper to taste