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Mushroom-Stuffed Mozzarella Sticks


These are definitely a little less cheesy but a whole lot more flavorful than standard mozzarella sticks. But then again, the idea of eating a whole deep-fried cheese stick was never my thing. For best results, freeze completely after breading.   Yields 8 large sticks


Prepare the Mozzarella Sticks

1. Mince the mushrooms finely in a food processor or with a very sharp knife. (I used the chopping blade on my Magic Bullet.)
2. Melt butter in a large frying pan and add mushrooms, salt, and pepper. Cook until no liquid remains, and the mushrooms are very fragrant, about seven minutes. Cool completely.
3. Spoon a tablespoon of mushrooms onto the edge of each cheese slice, then roll up and lay seam side down on a tray. Place into the freezer until ready to bread.


For best results, let the mozzarella sit at room temperature for 15 minutes before filling with the mushroom mixture.


1. Set up a breading station with the flour, eggs, and bread crumbs, and season each one with salt and pepper. Double-bread each cheese stick: flour, egg, bread crumbs, flour, egg, bread crumbs.
2. Return to freezer for a minimum of one hour, or up to three months.


1. Fill a pot halfway with oil and heat. Fry in batches for three minutes or until golden brown.
2. Drain on paper towels and serve immediately, along with marinara sauce for dipping.


Photography: Moishe Wulliger

Food Styling: Renee Muller