Back when I was a regular happy hour attendee, one of my favorite places to visit was Houlihan's. They had some pretty fantastic happy hour deals on appetizers and drinks, and you could pretty much have your dinner off their small plates. One of the amazing things they offer, besides the chipotle chicken nachos, is an herbed cream cheese stuffed mushroom. This thing is a work of art. Fried mushroom, but with a creamy herb center. It's mushroom taken to the next level. And now I can make them at home instead of stalking people for their bar tables.
Cream Cheese Stuffed 'Shrooms
Adapted from La Petite Brioche blog and Top Secret Restaurant Recipes by Todd Wilbur
¼ teaspoon garlic powder
¼ teaspoon dried summer savory
⅛ teaspoon dried parsley flakes
⅛ teaspoon dried tarragon
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
8 ounces chive and onion cream cheese
20 large button mushrooms (about 2 inches across)
1 cup all-purpose flour
1 teaspoon sea salt
½ teaspoon cayenne pepper
3 large eggs, beaten
1 (8-ounce) package panko breadcrumbs
Oil, for frying
8 ounces chive and onion cream cheese
20 large button mushrooms (about 2 inches across)
1 cup all-purpose flour
1 teaspoon sea salt
½ teaspoon cayenne pepper
3 large eggs, beaten
1 (8-ounce) package panko breadcrumbs
Oil, for frying
Dipping Sauce
Combine dried herbs and cream cheese. Let sit for 10 to 15 minutes.
Clean mushrooms and remove stems. Use a spoon to fill mushroom caps with filling.
Combine flour, salt, and cayenne pepper in small bowl. Dredge the mushroom cap in the flour mixture and shake off the excess. Next, dip the mushroom in the beaten egg, making sure the entire mushroom is coated. Last, coat it with the panko. Finish coating all the mushrooms and then let them sit for 10 minutes to set the coating. Put the coated mushrooms on a sheet pan in the freezer for at least 3 hours.
Heat oil to 350°F, using enough to completely cover mushrooms. Fry for 8 to 10 minutes or until golden brown. Drain on paper towels.
Dipping Sauce
½ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
2 teaspoons horseradish
½ teaspoon granulated sugar
Whisk all ingredients together and keep chilled.
Combine dried herbs and cream cheese. Let sit for 10 to 15 minutes.
Clean mushrooms and remove stems. Use a spoon to fill mushroom caps with filling.
Combine flour, salt, and cayenne pepper in small bowl. Dredge the mushroom cap in the flour mixture and shake off the excess. Next, dip the mushroom in the beaten egg, making sure the entire mushroom is coated. Last, coat it with the panko. Finish coating all the mushrooms and then let them sit for 10 minutes to set the coating. Put the coated mushrooms on a sheet pan in the freezer for at least 3 hours.
Heat oil to 350°F, using enough to completely cover mushrooms. Fry for 8 to 10 minutes or until golden brown. Drain on paper towels.
Dipping Sauce
½ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
2 teaspoons horseradish
½ teaspoon granulated sugar
Whisk all ingredients together and keep chilled.
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