Houlihan's Shrooms and Dipping Sauce (Copycat)

Recipe by Cook4_6
READY IN: 3hrs 55mins




  • Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
  • Clean the mushrooms and remove the stems, leaving only the caps.
  • When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
  • Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
  • Pour the milk into another bowl.
  • Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
  • Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
  • Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
  • When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
  • Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
  • Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.