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    Home » Recipes » Mushroom Recipes

    Cheesy Flaming Shrooms | Cheesy Mushroom Bombs

    Published: Mar 1, 2019 · Modified: Apr 25, 2021 by Ramya · 10 Comments

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    Extremely delicious melt-in mouth Cheesy Flaming Shrooms, a quick and tasty mushroom starter recipe with step-wise pictures! Vegetarian Cheesy Mushroom Bombs are a copy-cat version of Mikuni’s Flaming Shrooms.

    Cheesy Flaming Shrooms

    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.

    Cheesy Mushroom Bombs

    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.

    Cheesy Flaming Shrooms

    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!

    Cheesy Mushroom Bombs

    How to make Cheesy Flaming Shrooms | Cheesy Mushroom Bombs

    📖 Recipe

    Cheesy Flaming Shrooms

    Cheesy Flaming Shrooms | Cheesy Mushroom Bombs

    Ramya
    Melt-in-mouth Cheesy Mushroom Bombs!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Snack, Appetizer
    Cuisine American
    Servings 4 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 12-15 Button Mushrooms
    • ¼ cup Grated Cheese
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Dried Italian Herbs (Oregano, Thyme, Parsley and Basil)
    • ½ teaspoon Dried Red Chilli Flakes
    • 2 tablespoon Finely Chopped Coriander Leaves
    • 1 cup Panko Bread Crumbs
    • â…“ cup All Purpose Flour
    • ¼ teaspoon Red Chilli Powder
    • Salt as needed
    • Water as needed
    • Oil for deep frying
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    Instructions
     

    • 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 each stuffed mushroom in the slurry.
    • Roll the mushroom in panko bread crumbs. Gently press the bread crumbs so they stick well around the mushrooms. Repeat this for all the mushrooms.
    • 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.
    Keyword Snacks, Snacks/Appetizers
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    Cheesy Flaming Shrooms

    Detailed step-wise picture recipe of making Cheesy Flaming Shrooms | Cheesy Mushroom Bombs

    1. Clean the mushrooms thoroughly in running water, wipe them dry. Gently shake out the stem and remove it.

    2. 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.

    3. Stuff the cheese mixture into the mushrooms.

    4. In a mixing bowl, add all purpose flour, salt and red chilli powder.

    5. Add water little by little and make a thick slurry.

    6. Coat the stuffed mushroom in the slurry.

    7. Roll the mushroom in panko bread crumbs.

    8. Gently press the bread crumbs so they stick well around the mushrooms. Prepare all the mushrooms in a similar way.

    9. Meanwhile heat oil for deep frying. Once hot, set the flame on medium. Gently drop a rolled mushroom into hot oil.

    10. 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.

    11. Serve hot with tomato ketchup.

    Cheesy Flaming Shrooms

    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 🙂

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    1. Kat

      March 01, 2019 at 11:01 pm

      So I'm assuming you didn't have an allergic reaction? My mom absolutely loves mushrooms; I will have to share this recipe with her!

      Reply
      • chcooks

        March 01, 2019 at 11:04 pm

        No. Thankfully not 🙂 I dont eat any kind of meat and thats why I got scared. One of my team mates had severe allergic reaction from that meal, so I think I got lucky 🙂

        Hope your mom enjoys this recipe! Thanks for stopping by Kat 🙂

        Reply
    2. The Girl Next Door

      March 03, 2019 at 10:46 am

      Ooooh, these look so good! I love mushrooms with cheese, so I'm pretty sure I will love these. 🙂
      Imitation crabs? As in?

      Reply
      • chcooks

        March 06, 2019 at 9:32 pm

        Thanks TGND 🙂 Imitation crabs contain fake meat, the texture/taste definitely was like crab according to my colleagues but it is not supposed to cause any issues to people with seafood allergies. In my case, I have never had meat or sea food, so I just didnt know what to expect!

        Reply
        • The Girl Next Door

          March 06, 2019 at 11:54 pm

          I think that's just fake crab meat that's actually vegetarian.

          Reply
          • chcooks

            March 07, 2019 at 8:58 am

            I wouldnt assume so, especially in the states where sometimes even the vegetarian dishes contain traces of meat 🙂 Imitation crab meat is supposed to be made up of minced cheap fish meat.

            Reply
    3. Ai

      March 03, 2019 at 11:31 am

      Oh yum!! Your mushroom bombs look DELICIOUS!!!

      Reply
      • chcooks

        March 06, 2019 at 9:30 pm

        Thanks Ai 🙂

        Reply
    4. Life Diet Health

      March 03, 2019 at 7:17 pm

      Oh wow Ramya! Crispy mushrooms and cheese too! These look (& sound) so delicious I'm thinking I need to make them right now for late lunch! Thank you for linking up and sharing at Fiesta Friday.

      Reply
      • chcooks

        March 06, 2019 at 9:29 pm

        Thanks a bunch Laurena 🙂

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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