Garlic cheese stuffed shrooms

• 8 to 12 med. mushroom caps
• 1 cup buttermilk
• 2 packages Rondelle cheese spread
• 2 cup flour
• 1 1/2 cup mozzarella cheese, grated
• 1 olive oil for frying
• 1 horseradish sauce

1. Core and clean mushrooms, leave upside down on paper towels to dry really well
2. Mix Rondelle cheese spread with mozzarella till well combined
3. Once mushrooms ate dry stuff with cheese mixture and place in freezer for 10 minutes to set up
4. Dip in buttermilk and roll in flour, and back in freezer for 10 minutes.
5. Repeat 2 to 3 times depending on how much crust you like.
6. I do 3 total.
7. In a deep pot, bring oil to around 300F and place shrooms in.
8. Fry till golden brown and drain for a minute on a rack or papertowels.
9. Serve hot with horseradish sauce.

mushroom caps, buttermilk, flour, mozzarella cheese, olive oil, horseradish sauce

Taken from cookpad.com/us/recipes/363042-garlic-cheese-stuffed-shrooms (may not work)