This can be a bit tricky as squash blossoms are delicate. It is more than worthwhile with a little patience.
Leave goat cheese at room temperature for two hours until soft. Add Goat cheese to bowl with garlic, Very finely chopped mushrooms salt and pepper. Mix thoroughly to evenly distribute ingredients. Using a small open-tipped pastry bag, gently pipe cheese into blossom. DO NOT over fill. Refrigerate blossoms for 30 minutes so cheese firms up a bit. Preheat oil in sauté pan until hot. Gently dip blossoms in batter and let excess drip off. Carefully place in hot oil and fry for 1 – 1-½ minutes preside until golden brown, remove from pan and blot on a cloth. Serve immediately.
Nancy and Tim Bass - Sunburst Tomato