6 Egg Rolls
About this Recipe
- 8 ounces mushrooms
- 4 ounces cream cheese
- 8 ounces bacon
- 1 cup shredded Parmesan cheese
Preheat Oven to 375 Degrees
Fry the bacon until just done, more chewy than crispy.
Spray a 8×10 pyrex baking dish
Cut the stems off the mushrooms, leaving a bowl shape ready to be stuffed.
I keep the stems and for sautéd mushrooms the next day.
In a mixing bowl, whisk eggs, milk, and salt together
Sift the flour into the mixing bowl and whisk until well blended eliminating most of the flour clumps
Whisk in butter
Pour the mixture over the sausage and cheese mixture
Bake for 45 minutes or until the center is fully cooked (When you can cleaning stick in and pull out a butter knife)
Allow to rest for 10 minutes before cutting
In a medium pot pour your oil until 1 inch deep (Peanut oil recommended: vegetable, canola would work as well)
Egg Roll Dipping sauce
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Chicken Stir fry