I enjoyed this appetizer at Houlihan’s restaurant and had it every time I went there. When the restaurant closed in my area, I was determined to re-create the dish at home. The mushrooms might even be better than the restaurant’s. Besides baking them, I have also cooked them on a grill and in a toaster oven. Consistently delicious, the stuffed mushrooms are enjoyed every single time. —Jo Hart, Flippin, Arkansas
Houlihan's Copycat Shrooms Recipe photo by Taste of Home
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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
1/4 cup crushed Ritz crackers
1 tablespoon butter, melted
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.
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.
Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.