Tender mushroom caps stuffed with cheese and topped with breadcrumbs.  Yields 4 servings.

Cheese Filling

* 1/3 cup whipped cream cheese
* 1/4 cup shredded sharp Cheddar cheese
* 1/2 teaspoon dry Hidden Valley Ranch Dressing Mix

Mushrooms

* 6 large button mushrooms, cleaned and de-stemmed
* 1 cup bleached flour
* 1 1/2 teaspoons salt
* 1/2 teaspoon cayenne pepper
* 1/2 cup buttermilk
* Vegetable oil for frying

Instructions

Combine ingredients for cheese filling and set aside 10-15 minutes.

Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps to level or slightly domed.

Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.  Prepare a second small bowl with buttermilk Wash mushrooms in buttermilk, then dredge in flour, repeating once for each mushroom.  Arrange coated mushrooms on a cookie sheet and freeze at least three hours.

Heat vegetable oil in a skillet to 350°F, using enough oil to cover mushrooms completely.  Fry mushrooms 8-10 minutes, until golden.  Remove and drain mushrooms on a paper towel, allowing several minutes to cool before serving.