Fried Mushroom & Cream Cheese Pockets — South Mill Mushroom Sales | Fresh Mushrooms, Produce, and More!

Check out this delicious Fried Mushrooms & Cream Cheese Pockets, perfect for a meaty Friday recipe.

Prep time: 

1 package eggroll wrappers
¾ cup cream cheese, room temperature
2 cups cremini mushrooms
1 small onion, finely diced
1 clove garlic, minced
¼ cup green onions, sliced
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon pepper
Cooking oil

1. Add the butter to the sauté pan and allow to melt on medium heat.

2. Add the mushrooms, onions, salt, and pepper. Saute until the mushrooms are dark in colour and the onions are cooked.

3. Add the garlic and sauté for one minute.

4. Remove mixture to a large bowl to cool.

5. Using a hand mixer, whip the cream cheese until free of lumps. Stir the green onions into the cream cheese.

6. Once the mushrooms and onions are cooled completely, gently fold into the cream cheese mixture.

7. Place one egg roll wrapper on a cutting board. Position 3 tablespoons of the mushroom and cheese mixture in the middle of the wrapper.

8. 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.

9. 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.

10. Set all pockets aside and cover loosely with a damp towel.

11. 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.

12. Fry the pockets for 2-3 minutes on each side.

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