Name: Houlihan's Copycat Shrooms
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Houlihan's Copycat Shrooms

1. 1 pound small fresh portobello mushrooms -

2. 4 tablespoons butter, divided -

3. 1/3 cup finely chopped onion -

4. 1 package (8 ounces) cream cheese, cubed -

5. 1/2 teaspoon seasoned salt -

6. 1/3 cup finely shredded cheddar cheese -

7. Topping: -

8. 1/4 cup crushed Ritz crackers -

9. 1 tablespoon butter, melted -

How to cook deliciously - Houlihan's Copycat Shrooms

1. Stage

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. Stage

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. Stage

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