Best Houlihans Shrooms And Dipping Sauce Copycat Recipes

HOULIHAN'S COPYCAT SHROOMS

Houlihan's Copycat Shrooms image

I enjoyed this appetizer at Houlihan's restaurant, and had them every time I went. When the restaurant closed in my area, I was determined to recreate it at home. These might even be better than theirs! Besides baking them, I have also cooked via a grill or toaster oven set on Broil. Consistently delicious, and enjoyed by everyone that has tried them.-Jo Hart, Flippin, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 pound small fresh portobello mushrooms
4 tablespoons butter, divided
1/3 cup finely chopped onion
1 package (8 ounces) cream cheese, cubed
1/2 teaspoon seasoned salt
1/3 cup finely shredded cheddar cheese
TOPPING:
1/4 cup crushed Ritz crackers
1 tablespoon butter, melted

Steps:

Preheat oven to 375°. Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and onion; cook and stir until tender, 4-6 minutes., Add cream cheese and seasoned salt; cook and stir until cream cheese is melted. Fill mushroom caps. Melt remaining 2 tablespoons butter. Dip bottoms of mushrooms in melted butter; place on a baking sheet. Top with cheddar cheese. For topping, combine crackers and butter; sprinkle over tops., Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.

Nutrition Facts : Calories 95 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

HOULIHAN'S SHROOMS AND DIPPING SAUCE (COPYCAT)

Houlihan's Shrooms and Dipping Sauce (Copycat) image

Make and share this Houlihan's Shrooms and Dipping Sauce (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories < 4 Hours

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon ranch dressing mix
1/3 cup whipped cream cheese
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)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
3/4 teaspoon vinegar
2 teaspoons prepared horseradish
1/4 teaspoon sugar

Steps:

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.