Stuffed and Battered Mushrooms

1. In a bowl, mix cream cheese, dried chives, garlic, and diced bacon until fully combined.

2. Gently stuff each mushroom cap with the cream cheese mixture. Set aside.

3. In a separate bowl, whisk together cornstarch, baking powder, and cold seltzer or tonic water until smooth. This is your batter.

4. Place crushed pork rinds in a shallow dish.

5. Dip each stuffed mushroom into the batter, letting excess drip off, then roll in the crushed pork rinds to coat.

6. Heat oil in a deep fryer or heavy pot to 350°F (175°C).

7. Fry mushrooms in batches for 2–3 minutes, or until golden brown and crispy.

8. Remove with a slotted spoon and drain on paper towels.

9. Drizzle with hot sauce or serve on the side for dipping.