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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.
When you want to mix up your usual stuffed mushroom routine and try something different, these stuffed mushroom rangoons are the perfect appetizer.
Stuffed Mushroom Rangoons
- Yield: about 18 rangoons 1x
Description
All the flavors you love in a stuffed mushroom, wrapped up in a crisp wonton shell! Boursin, cream cheese, mushrooms, shallots, garlic and parsley make up the filling. Serve with a side of Thai chili sauce for dipping! Beware that these are molten-lava hot when they come out of the fryer, so warn people to proceed at their own risk.
Ingredients
- Olive oil, as needed
- 1 medium shallot, finely minced
- 3/4 pound cremini mushrooms, washed, stems trimmed and finely minced
- 2 large garlic cloves, finely minced
- 4 ounces cream cheese, at room temperature
- One 5.2-ounce round of Boursin Garlic & Herbs
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- About 18 wonton skins
- Vegetable oil, for frying
- Thai chili sauce, for serving, optional
Instructions
- Preheat a large skillet over medium heat; once hot, add a little olive oil and the shallot with a pinch of salt. Sauté until softened and translucent, about 3 to 4 minutes. Raise the heat to medium-high and add the minced mushrooms. Sauté for another 3 to 4 minutes, until softened and most of the liquid has evaporated. Add the garlic cloves and cook for another 30 seconds, until fragrant. Season with salt and pepper. Let cool slightly.
- In a medium mixing bowl, add the cream cheese and Boursin, mashing together to combine. Add the cooled mushroom mixture and fold together to combine. Stir in the chopped parsley. Season to taste with salt and pepper.
- Fill a small bowl with water. To assemble, lay one wonton skin on a cutting board and place a heaping tablespoon of the filling in the center. With your fingers, wet the entire edge of the wonton with water and fold over, pressing the air out and sealing the edges together with your fingers. Take care to get as much air out as possible-if you don’t, they will puff up and explode! Repeat the process until all of the wontons are assembled.
- Add enough oil to come about 1 inch up the side of a large skillet and preheat over medium heat. When the oil reaches 350°, add 3 to 4 rangoons and fry until golden brown on each side, about 1-1/2 to 2 minutes per side. Remove from the oil and transfer to a paper towel-lined plate to cool slightly. Repeat with the remaining rangoons. Serve with Thai chili sauce, for dipping if desired. Alternatively, these freeze very well! Lay on a baking sheet and freeze completely, then transfer to a gallon-sized freezer bag. You can fry right from frozen, but it will take a bit longer.
- Category: Appetizers, Vegetarian