Stuffed Mushroom Dumplings

3 lbs large mushrooms                                                      2 T. lemon pepper
1 lbs white, new potatoes                                                 1/8 C. brandy  (red wine also works well)
1/2 lb cheddar cheese                                                       2 tsp. baking powder
1/2 lb mozzarella cheese                                                   6 T. shortening
1 1/2 tsp garlic                                                                 1 1/2 C. milk
4 C. flour                                                                         1 tsp salt

1. Mix flour, salt, lemon pepper, brandy/wine & baking powder.  Kneed shortening into it.  
2. Peel & chop potatoes into 1-2" chunks, boil until soft, drain and mash.
3. Grate cheese & mix into potatoes.
4. Wash mushrooms and remove stem.  Fill cap of mushroom with potato.
5. Roll out dough mixture (Step 1) until 5" wide. Cut into squares, wrap around mushroom and pinch to seal.
6. Drop one at a time into boiling water for 15 minutes.  Remove with slotted spoon to drain off water and place in serving dish. ** To get the above effect, drop them into a deep fryer until crispy**

Great served with a salad and side of Alfredo pasta. ( And the remaining brandy/wine.)