Recipe

		Sajttal toltott gombafejek rantva (stuffed mushroom caps)
		Serving Size - 1
		Prepared By - Tom
		Recipe Rating	Printer Friendly Recipe

1 1/4 pound large mushrooms

1 cup vegetable oil

Salt & Pepper to taste

1 dinner roll

Fresh parsley, finely chopped

1/2 pound cheddar or parmesan, grated

4 eggs

Flour

Bread crumbs

Tartar sauce

Clean mushrooms and separate caps from stems. Finely chop the stems and lightly salt and pepper the caps. Soak the roll in water, then squeeze out the liquid and press through a sieve. Fry the mushroom stems in a small amount of oil. Add parsley and season with salt and pepper to taste. Combine the bread with the fried mushrooms stems, 2 eggs and the grated cheese. Stuff the mushroom caps with the cheese and mushroom mixture. Whisk the remaining 2 eggs. Dip the stuffed mushrooms in flour, then egg and cover with bread crumbs. Deep fry each mushroom in hot oil. Serve with tartar sauce.