Cheesy Fried Cremini Mushroom Pockets

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


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg