Two of my favourite things came together in this recipe – cremini mushrooms and deep frying. 🙂 I had been toying with a recipe in my head for a few weeks which incorporated deep frying mushrooms and adding cream cheese to the equation some how with hopes of creating a creamy, yet beefy, mushroom appetizer. I finally came up with this one, which was not too difficult or time consuming at all.
As you might know by now, I tend to buy ingredients that I like at the grocery store, and I put them to good use. But, I always have leftover ingredients because I tend to purchase too much. The mushrooms, in this case, were one such ingredient. I had purchased a large amount of cremini mushrooms to prepare a vegetarian version of beef stroganoff, but didn’t need them all. And, I had on hand already, the eggroll wrappers. In just a few moments, I whipped these little beauties up for our Sunday lunch.
Just a word of caution here – mushrooms tend to give off a lot a moisture when cooking. If you’re going to try this recipe, and I hope you do, please try to use cremini mushrooms, or even thinly sliced portobello’s. You really need to have a meaty mushroom, or you need to over-sauté button or white mushrooms to get as much moisture out as possible.
Before we get to the recipe, one last thing – these are hot! Please bite carefully. 🙂
Cheesy Fried Cremini Mushroom Pockets
Pin Recipe Save Recipe Print RecipeIngredients
- 1 package egg roll wrappers
- 3/4 cup cream cheese, room temperature
- 2 cups cremini mushrooms, sliced
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/4 cup green onions, sliced
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon gorund black pepper
- cooking oil
Instructions
- Add the butter to the sauté pan and allow to melt on medium heat.
- Add the mushrooms, onions, salt, and pepper. Saute until the mushrooms are dark in colour and the onions are cooked.
- Add the garlic and sauté for one minute.
- Remove mixture to a large bowl to cool.
- Using a hand mixer, whip the cream cheese until free of lumps. Stir the green onions into the cream cheese.
- Once the mushrooms and onions are cooled completely, gently fold into the cream cheese mixture.
- Place one eggroll wrapper on a cutting board. Position 3 tablespoons of the mushroom and cheese mixture in the middle of the wrapper.
- Using only lukewarm water, dip your finger into the water and run it gently along two sides of the eggroll wrapper. This helps to seal it.
- Fold over one corner to meet with the opposite corner. Use the back of a fork to gently press and seal all the way around the pocket.
- Set all pockets aside and cover loosely with a damp towel.
- Bring your cooking oil to the right temperature according to your fryer. If not using a deep fryer, pour the oil into a large, deep skillet. Turn the heat to medium and wait until the oil is heated.
- Fry the pockets for 2-3 minutes on each side.
Madiha Nawaz says
I literally am drooling here and can almost feel the taste of these in my mouth just by looking at them!
Really scrumptious looking!
byronethomas@gmail.com says
Thank you so much, Madiha. I have to admit, the only problem I had with these was that I didn’t make enough. 🙂
Senny says
Recipe sounds great. How many does this make?
Rebecca says
How is it that they have 0 nutritional facts? Calories 0? carbs 0? fats 0? protein 0?
byronethomas@gmail.com says
Hi Rebecca,
The nutritional chart has just been recently added to the recipe section of my blog. I’m physically going through each recipe, when I have the chance, to update the nutritional information. If the numbers are all zero at this point, that just means that I have not yet updated the information for that particular recipe. Thank you. 🙂
Chris Donoghue says
Need to make these for a crowd, can they be baked instead of fried?
byronethomas@gmail.com says
I’ve never baked those particular style or wrappers, so I would not suggest it until I’ve tested it.
barbara says
Looks like a delicious. Could you tell me where to buy the egg roll wrappers. When I google I can only come up with spring roll wrappers. Are these ok to use in the recipe too???
byronethomas@gmail.com says
Hi Barbara – spring roll wrappers are much thinner than an egg roll wrapper. You can find egg roll wrappers in any Asian grocer.