These stuffed mushroom rangoons might just be one of my favorite recipes ever on my site. They are insanely addictive, satisfy all stuffed mushroom cravings and are just SO GOOD they make me swoon. I swoon over food…don’t you too?
I got the outline for this recipe from a family friend, who made them last year for her Super Bowl party. The theme of the party is an all-fried-food-fest and she made both these stuffed mushroom rangoons and these Philly Cheesesteak Egg Rolls. Both were so good I had to recreate them at home. She gave me the basic ingredients in the recipe and I took that home (in my brain) to try to write a recipe.
The basics of these are all the flavors of a stuffed mushroom, wrapped in a crisp wonton shell. Cream cheese, Boursin, sautéed mushrooms and shallots, parsley and garlic make up the filling, which is then spoon onto a wonton wrapper, folded in half and fried. They are molten-lava hot when they come out of the fryer (just like a stuffed mushroom when it comes out of the oven!), so beware. Not that I mind burning the roof of my mouth to pop one!
You can easily make these ahead and freeze them. Fry right out of the freezer, but just add a few minutes on to the cooking time to compensate.
Where there is anything that can be dipped, this must always be a sauce. I love serving with Thai chili sauce for a little sweetness and spice. No need to make this one from scratch, guys. Just buy your favorite brand!
When you want to mix up your usual stuffed mushroom routine and try something different, these stuffed mushroom rangoons are the perfect appetizer.
[tasty-recipe id=”37669″]
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