MUSHROOM POPPERS RECIPES

Steps:

• For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms.
• Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
• In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready.
• For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined.
• For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
• Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.