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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.

Fried Mushroom & Cream Cheese Pockets

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.

Fried Mushroom & Cream Cheese Pockets

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.

Fried Mushroom & Cream Cheese Pockets

Before we get to the recipe, one last thing – these are hot!  Please bite carefully.  🙂

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Cheesy Fried Cremini Mushroom Pockets

Course Appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Lord Byron's Kitchen


  • 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.



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This Post Has 9 Comments

    1. 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. :)
  1. 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???
    1. Hi Barbara - spring roll wrappers are much thinner than an egg roll wrapper. You can find egg roll wrappers in any Asian grocer.

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