Stuffed and battered button mushrooms

These crunchy morsels are the perfect snack, light lunch or canapés.


  • 12 button mushrooms (medium size)
  • The filling:
  • 200g ricotta cheese
  • 1 tablespoon of finely chopped chives
  • 1 tablespoon of finely chopped parsley
  • 1 finely minced garlic clove
  • ¼ teaspoon of salt
  • 1 teaspoon of grated parmesan
  • Large pinch of chilli powder
  • For the batter:
  • 100g self-raising flour
  • 2 tablespoons of corn flour
  • 150ml strong dark lager
  • Oil for deep frying


Remove the mushroom stems (these would make a great addition to stock).
Combine the filling ingredients.
Stuff the mushrooms and refrigerate.
Preheat the oil in a saucepan or deep fat fryer to 180C.
Combine the batter ingredients – you are looking for a lightly whipped cream consistency (add more beer if necessary).
Coat the mushrooms carefully in the batter and lower onto the hot oil. Fry no more than 4-5 at a time.
They will take 5-6 minutes to cook.
Lift them out with a slotted spoon and place on a sheet of kitchen paper to soak up any excess oil.
Sprinkle with salt and serve.