Cheesy Flaming Shrooms – this is a recipe that’s worth recording here for a couple of reasons. During one of our many team dinners, my manager took us to Mikuni – supposedly popular Japanese restaurant in the states. I had my first taste of Mikuni’s Flaming Shrooms, not knowing that they are stuffed with imitation crab. Once I knew, I couldn’t do anything about it except for worrying that I don’t get an allergic reaction in foreign land.
A couple of weeks later as I was trying to clean out my fridge before a week-long vacation to Chennai, I found a grand total of 8 mushrooms! I remembered my dinner saga at Mikuni’s but then, I liked the idea of crispy Mushrooms, so I thought why not?! I started experimenting in my kitchen a couple of hours before we were set to travel 😀 I had very few ingredients in my fridge and you know, this is one of the perfect examples of ‘less is more’ and I improvised as I went through. The result was out of the world, even if I say so myself. That’s how the recipe of Cheesy Flaming Shrooms came about.
I neither had the time nor quantity for taking pictures, by the time I was done I could save 4 of those Cheesy Mushroom Bombs for the husband. I made a mental note of all the things I added and everything I did. It turned out so good that I had to make them again properly. So couple of weeks back, I made those Cheesy Flaming Shrooms again! It’s bursting with flavors although very few ingredients are added. The best thing about this recipe is that these mushrooms stay crispy for quite long. The secret lies in using Panko bread crumbs - definitely worth all the hype and investment 🙂 Check out other Mushrooms recipes too!
How to make Cheesy Flaming Shrooms | Cheesy Mushroom Bombs
📖 Recipe
Detailed step-wise picture recipe of making Cheesy Flaming Shrooms | Cheesy Mushroom Bombs
Clean the mushrooms thoroughly in running water, wipe them dry. Gently shake out the stem and remove it.
Finely chop the mushroom stems, add grated cheese along with garlic powder, dried red chilli flakes, dried Italian herbs and salt as needed. Mix it well.
Stuff the cheese mixture into the mushrooms.
In a mixing bowl, add all purpose flour, salt and red chilli powder.
Add water little by little and make a thick slurry.
Coat the stuffed mushroom in the slurry.
Roll the mushroom in panko bread crumbs.
Gently press the bread crumbs so they stick well around the mushrooms. Prepare all the mushrooms in a similar way.
Meanwhile heat oil for deep frying. Once hot, set the flame on medium. Gently drop a rolled mushroom into hot oil.
As it turns golden brown and the cheese inside begins to melt, remove it onto a tissue paper. Repeat this with rest of the prepared mushrooms.
Serve hot with tomato ketchup.
Recipe Notes
Adjust spices as per preference. Prepared mushrooms rolled in breadcrumbs can be stored in fridge for 1 hour to a day. Perfect for making ahead, for lunch or dinner parties. The oil should be hot but not too hot, otherwise the breadcrumbs turn darker shade of brown too fast and the mushrooms might not be cooked. Panko bread crumbs yield perfect crispy results, cant vouch for the same using regular bread crumbs.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
