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Msg 4 21+ Beer-Battered Mushrooms with Poblano & Beer Queso #SummertimeCerveza #ad @coronaextrausa @Walmart

Beer-Battered Mushrooms with Poblano & Beer Queso

Erica
Succulent beer-battered mushrooms seasoned with flavors like chipotle and smoked paprika. Served up with a slow cooker queso cheese sauce with beer and roasted poblano pepper, these bites take summer party grub to a whole new level.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer
Cuisine American, party food, vegetarian
Servings 4 people
Calories 849 kcal

Ingredients
  

For the Mushrooms

  • 3/4 cup all-purpose flour
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp fresh cracked pepper
  • 1/2 tsp smoked paprika
  • 1 12 oz Corona Extra Beer
  • 24 oz button or cremini mushrooms dirt brushed off (see Notes)
  • oil for frying
  • kosher salt

For the Poblano & Beer Queso

  • 2 large poblano peppers
  • 1 package cream cheese
  • 1 cup Corona Extra Beer
  • 2 cups shredded pepper jack cheese
  • hot sauce optional; see Notes

Instructions
 

  • Turn on the oven broiler. Roasted the poblano peppers 15-20 minutes, rotating occasionally, until skin is blistered all over and peppers are tender. Place in a ziploc bag to steam until cool enough to handle. Discard the stems, skins, and seeds. Dice finely.
  • To a small slow cooker, add the diced poblano pepper, cream cheese, beer, and cheese. Heat on high until creamy smooth (~ an hour; you can turn it to low if you need it to sit a while and you can add more beer to thin it out if it thickens too much). Once the flavors are blended and cheeses are melty smooth, taste and adjust to desired heat level with the hot sauce.
  • To make the mushrooms, whisk together the flour and seasonings. Slowly whisk in the beer. Let the batter sit a couple minutes for the flour to absorb the beer and for the mixture to thicken.
  • Heat oil for frying. I used a cast iron skillet with an inch of oil.
  • Working in batches so as to not overcrowd the oil, dip a few mushrooms in the batter and put in the oil to fry. Turn occasionally to ensure even cooking. Remove to drain on paper towels, Season with a pinch of kosher salt immediately. Repeat with the remaining mushrooms
  • Serve mushrooms with the queso for dipping.

Notes

Remember to never wash or submerge mushrooms. They are little sponges and are ruined by water. I find a small paint brush does the job.
My poblano peppers were large, but tame heat-wise, so I added a tablespoon of green habanero hot sauce for zip. But I have also had spicyyyyy poblano peppers. So simply use some hot sauce to adjust the queso to your desired level of heat.
Keyword beer battered mushrooms