These Ultimate Stuffed ‘Shrooms with a zesty Horseradish Dipping Sauce are a nod to the Houlihan’s classic but with a bit of a twist.
When I lived in Florida, there was a chain restaurant that had these amazing stuffed mushrooms – they were creamy, cheesy and just the best mushroom ever, served with this horseradish dipping sauce. Many an evening was spent there with friends laughing over cocktails and a plate of these stuffed mushrooms. However they were fried and while fried can be delicious, I wanted to whip up a version that was a homage to them with some of the same flavors but made a bit lighter.
These Ultimate Stuffed ‘Shrooms are baked – not fried – and are spicy with a touch of sweetness. The dipping sauce has the same horseradish bite but finishes with a mellow flavor.
Next time you want to make a stuffed mushroom, you will want to whip these up. And while you might be tempted to fry – resist. These Ultimate Stuffed ‘Shrooms are much better baked.
On to the recipe:
Gather your ingredients
Chop chop chop | Dice dice dice
Making the filling
Before and after the oven sauna
Now – try to eat just one – I dare ya!
Aly M. Cleary
These Stuffed Mushrooms are stuffed with a velvety parmesan filling and are baked, not fried. Served with a horseradish dipping sauce, these Ultimate Stuffed 'Shrooms will be your go-to appetizer!
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 12 whole fresh button mushrooms
- 1 tablespoon of olive oil
- 1 medium shallot, minced
- 1 8-ounce package of Neufchatel cream cheese, softened
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of fresh thyme
- 1/4 teaspoon of smoked paprika
- 1/8 teaspoon of cayenne pepper
- 2 tablespoons of panko bread crumbs, divided
- Pinch of salt and freshly cracked black pepper
- 1/4 cup of light mayonnaise
- 1/4 cup of Greek yogurt
- 2 teaspoons of horseradish
- 2 teaspoons of Dijon mustard
- 1 teaspoon of white wine vinegar (I used champagne)
- 1/4 teaspoon of sugar
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Clean the mushrooms with a damp paper towel.
- Break off the stems and set aside.
- Finely chop the stems, discarding the tough end.
- Preheat the olive oil in a non-stick skillet.
- Over medium heat, sauté the mushroom stems and minced shallot.
- Sauté until slightly browned and set aside to cool.
- In a bowl, mix together the Neufchatel cheese, Parmesan cheese, thyme, smoked paprika, cayenne pepper, 1 tablespoon of panko bread crumbs and salt and pepper.
- Mix in the sautéed shallots and mushroom stems.
- Carefully fill the mushroom caps with the cream cheese mixture, taking care to mound it up a little.
- Place on a small baking sheet lined with a silpat or sprayed with non-stick cooking spray.
- Sprinkle with a bit of the remaining panko breadcrumbs.
- Bake for about 20 minutes or so until the mushrooms are piping hot and start to release their liquid.
- In a bowl, mix together the mayonnaise, Greek yogurt, horseradish, Dijon mustard, white wine vinegar, sugar and a touch of salt and pepper.
- Mix well and serve with the hot mushrooms.