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


  • 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
  • 1/4 cup crushed Ritz crackers
  • 1 tablespoon butter, melted


  1. 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.
  2. 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.
  3. Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.


1 stuffed mushroom: 95 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

See also  Bing Cherry Salad

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