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
- 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
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.