Serve these alone or with a marinara sauce to dip in.
- 1 8oz. package white mushrooms
- 5 cloves garlic, minced
- 2 Tbsp. fresh basil, chopped
- 1/4 C. onion, minced
- 1/2 C. shredded Parmesan cheese
- 1/4 C. shredded mozzarella cheese
- 1 pkg. prosciutto
- 2 Tbsp. butter
- salt and pepper to taste
- squeeze of lemon
- 1 C. flour
- 1 C. beer
- 1 tsp. garlic powder
- 1 tsp. salt
- oil for frying
In a bowl, combine flour, beer, garlic powder, and salt.
Wash mushrooms and remove stems, pat dry.
In a saucepan over medium heat, melt butter and saute onions and garlic until softened. Season with salt and pepper to taste.
Add cheese and lemon, letting cheese melt.
Add basil, combine, and remove from heat.
Stuff mushrooms quickly before cheese starts to solidify again.
Cut prosciutto in halves both horizontally and vertically. Wrap each mushroom in one strip of prosciutto, making sure to cover the mushroom opening and secure with a toothpick. Don’t worry if the prosciutto doesn’t go all the way around the mushroom, we are using it mainly to secure the filling does not fall out.
Heat oil over medium high heat. To ensure it is hot enough, drop a bit of the batter into it, it should start frying right away when it is hot enough.
Dip a mushroom in batter, thoroughly coating, and fry in grease until golden brown on all sides, work in batches.
Drain on paper towels and serve warm.