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
Houlihan’s Copycat Shrooms
Updated on Dec. 22, 2023
Houlihan's Copycat Shrooms
Prep Time
25 min
Cook Time
15 min
Yield
about 1-1/2 dozen
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.
Nutrition Facts
1 stuffed mushroom: 95 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.
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