SPICY STUFFED MUSHROOMS WITH CREAMY SRI LANKA COCONUT LIME SURPRISE

Remove the stems from the mushrooms and set aside for a future use.  Cover a rimmed baking sheet with parchment paper.

Combine the cream cheese, Coconut Lime Hot Sauce, and coconut flakes in a small bowl and cream with the back of a spoon until well blended.  Spoon this mixture into the cavity of each mushroom and level it off so that the cavities are full and the cheese mixture is even with the top.

Create a breading station by placing the milk in a small bowl.  Next combine the flour, Asian Fusion Rub, and salt in another small bowl and whisk until blended.  Beat the eggs in a third bowl and place the panko breadcrumbs in a fourth bowl.

Dip each cheese-stuffed mushroom in the milk, then roll until coated in the seasoned flour.  Coat in the egg, letting the excess drip off and press into the panko until well coated.  Place the breaded mushrooms on a parchment lined baking sheet and freeze for 3 hours until the mushrooms are solid.

Heat the oil in a deep fryer or Dutch oven to 350 degrees.  Drop the mushrooms into the hot oil in batches of 4-6 depending on the size of the mushrooms.  Cook for 6-8 minutes, turning occasionally with tongs until golden brown.  Remove the mushrooms to a wire rack on top of a rimmed baking sheet to cool for 3-5 minutes.  The filling will still be hot.

To make the dipping sauce, combine the mayonnaise and Sri Lanka Coconut Lime Hot Sauce in a small bowl and which until smooth.   Serve the mushrooms with dipping sauce on the side.

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