Houlihan’s Copycat Shrooms
Total Time: Prep: 25 min. Bake: 15 min.，Makes: about 1-1/2 dozen
I enjoyed this appetizer at Houlihan’s restaurant and ordered it every time I went there. When the restaurant closed in my area, I was determined to re-create the dish at home. The mushrooms might even be better than the restaurant’s. Besides baking them, I have also cooked them on a grill and in a toaster oven. Consistently delicious, the stuffed mushrooms are enjoyed every single time. —Jo Hart, Flippin, Arkansas
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
Directions
- 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.
NutritionFacts
1 stuffed mushroom: 95 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.
