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Houlihans Shrooms And Dipping Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

203.8
Calories
96 g
Calories From Fat
10.7 g
Total Fat
3.2 g
Saturated Fat
17.7 mg
Cholesterol
784.9 mg
Sodium
23.2 g
Carbs
0.9 g
Dietary Fiber
2.4 g
Sugars
4.3 g
Protein
59g
Serving Size

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Houlihans Shrooms And Dipping Sauce

Features:
  • Gluten Free
Cuisine:

'@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.

  • 255 min
  • Serves 6
  • Easy

Ingredients

Directions

Share

Houlihan’s Shrooms and Dipping Sauce (Copycat), Adapted from a recipe I found, and improved, @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 , 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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Steps

1
Done

Combine Ranch Dressing With Cream Cheese and Let Sit For 10 - 15 Minutes or Longer So the Flavors Integrate.

2
Done

Clean the Mushrooms and Remove the Stems, Leaving Only the Caps.

3
Done

When the Cheese Has Rested, Use a Teaspoon to Fill the Mushroom Caps With the Herb Cheese Mixture.

4
Done

Combine the Flour With 1 1/2 Teaspoons Salt and Cayenne Pepper in a Small Bowl.

5
Done

Pour the Milk Into Another Bowl.

6
Done

Dip Each Mushroom First Into the Milk, Then Into the Flour. Do This Twice For Each Mushroom So That Each Has Been Double-Coated.

7
Done

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.

8
Done

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.

9
Done

When the Mushrooms Are Frozen, Heat the Oil in a Deep Fryer or Deep Pot to 350 Degrees F.

10
Done

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.

11
Done

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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Ava Thompson

Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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