7
Submitted by Cook4_6
"Adapted from a recipe I found, and improved"
photo by Julie Bs Hive 
- Ready In:
- 3hrs 55mins
- Ingredients:
- 13
- Serves:
-
6-8
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ingredients
-
Herb Cheese Filling
- 1⁄2 teaspoon ranch dressing mix
- 1⁄3 cup whipped cream cheese
-
Coating
- 6 -8 large button mushrooms
- 1 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup milk
- vegetable oil (for frying)
-
Dipping Sauce
- 1⁄2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3⁄4 teaspoon vinegar
- 2 teaspoons prepared horseradish
- 1⁄4 teaspoon sugar
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directions
- Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
- Clean the mushrooms and remove the stems, leaving only the caps.
- When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
- Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
- Pour the milk into another bowl.
- Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
- Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
- Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
- When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
- Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
- Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.
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Reviews
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Did a baked version, and it was incredible!! Used this recipe for the filling and dipping sauce then used this recipe: Baked Crisp-Coated Mushrooms (Recipe #228623) for the coating. Houlihan's left our area a few years ago...have been missing these shrooms ever since!
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This recipe is good but i tried the one with the 1/3 cup whipped cream cheese and 1/2 tsp of hidden valley ranch dry dressing and it is absolutely delicious and tastes just like houli's shrooms omg delicious!!
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I havent tried these yet but am a huge fan of these shrooms at houlihan's! I, too, had searched this recipe out.. and the only think different I found was that on the herb cheese filling, instead of using all the seasonings... it just called for 1/3 c. of whipped cream cheese and a 1/2 t. of ranch dressing mix (dry). Has anyone tried it this way? I heard that is the same combo they use in the stuffed chicken breast there (which I also love!) :)
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@leahdavani113 ...you nailed it with the ranch salad dressing ingredient. Here's a little something extra to make them even better. Sautee fresh green leaf spinach with a teaspoon of minced garlic & a little olive oil until the leaves are thoroughly wilted. Add the sauteed spinach to the cream cheese mixture with a tablespoon of fresh parmasean cheese. IMO they will come out way more than the Houlihan version.
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I, too, have looked for this recipe for years. I haven't made it yet. Just now found your recipe. I WILL be making this before long. It sure looks like the real deal. We often go to Hoolihan's and just have a drink and the "shrooms" for dinner. Thanks again
see 1 more reviews
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Tweaks
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I havent tried these yet but am a huge fan of these shrooms at houlihan's! I, too, had searched this recipe out.. and the only think different I found was that on the herb cheese filling, instead of using all the seasonings... it just called for 1/3 c. of whipped cream cheese and a 1/2 t. of ranch dressing mix (dry). Has anyone tried it this way? I heard that is the same combo they use in the stuffed chicken breast there (which I also love!) :)
RECIPE SUBMITTED BY
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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