Cheesy Fried Cremini Mushroom Pockets

• Vegetarian
• Gluten free

• Produce

  • 2 cups Cremini mushrooms
  • 1 clove Garlic
  • 1/4 cup Green onions
  • 1 Onion, small

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking oil

• Bread & Baked Goods

  • 1 package Eggroll wrappers

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Cream cheese

Found on prettypracticalpantry.com

Ingredients

• 1 package eggroll wrappers
• ¾ cup cream cheese, room temperature
• 2 cups cremini mushrooms
• 1 small onion, finely diced
• 1 clove garlic, minced
• ¼ cup green onions, sliced
• 1 tablespoon butter
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Cooking oil

Directions

• Add the butter to the sauté pan and allow to melt on medium heat.
• Add the mushrooms, onions, salt, and pepper. Saute until the mushrooms are dark in colour and the onions are cooked.
• Add the garlic and sauté for one minute.
• Remove mixture to a large bowl to cool.
• Using a hand mixer, whip the cream cheese until free of lumps. Stir the green onions into the cream cheese.
• Once the mushrooms and onions are cooled completely, gently fold into the cream cheese mixture.
• Place one eggroll wrapper on a cutting board. Position 3 tablespoons of the mushroom and cheese mixture in the middle of the wrapper.
• Using only lukewarm water, dip your finger into the water and run it gently along two sides of the eggroll wrapper. This helps to seal it.
• Fold over one corner to meet with the opposite corner. Use the back of a fork to gently press and seal all the way around the pocket.
• Set all pockets aside and cover loosely with a damp towel.
• Bring your cooking oil to the right temperature according to your fryer. If not using a deep fryer, pour the oil into a large, deep skillet. Turn the heat to medium and wait until the oil is heated.
• Fry the pockets for 2-3 minutes on each side.