Stuffed Mushrooms

Houlihan’s Copycat Recipe

1/8 teaspoon summer savory
1/8 teaspoon garlic powder
1/8 teaspoon salt
dash of each parsley, tarragon, ground pepper; all dried
1/3 cup whipped cream cheese
6 large button mushrooms
1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup milk
oil for frying

Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons Grey Poupon Dijon Mustard
1 teaspoon white vinegar
2 teaspoons horseradish
1/2 teaspoon sugar

Mushrooms:  Combine dried herbs. Mix with cream cheese. Let sit for 10-15 minutes. Clean mushrooms and remove stems. Use a spoon to fill mushroom caps with filling.  Combine flour, salt and cayenne pepper in small bowl. Fill another bowl with milk. Dip each mushroom first in the milk, then the flour. Do twice. Put the coated mushrooms in the freezer for at least 3 hours. Heat oil to 350 degrees, use enough to completely cover mushrooms. Fry for 8-10 minutes or until golden brown. Drain on paper towels.

Dipping Sauce: Whisk all ingredients together and keep chilled.