West Shore Café and Inn’s Mushrooms with Dipping Sauce

Stuffed mushrooms at West Shore Cafe

These easy-to-make stuffed and fried mushrooms make a quick appetizer or the perfect after-ski snack.


Ed Note: RFT Ski Editor Yvette Cardozo discovered these delicious little morsels during a ski trip to Tahoe. Read about her ski adventure at the lake.

Recipe and photo Courtesy Of West Shore Cafe & Inn



Button mushrooms wiped clean with stem popped out

Fill mushroom with Garlic-Herb Boursin cheese

Dip into tempura batter mix (available in most supermarkets)

(Be sure to completely coat mushroom to prevent cheese leakage)

Fry two or three minutes in hot but not smoking oil until golden brown. (Carefully dribble water into the oil and if it sizzles, it’s ready).



Horseradish Cream Dipping Sauce

1/2 C prepared horseradish

1 C sour cream

Juice of 1/2 lemon

Dash each of Tabasco and Worcestshire

Salt and Pepper to taste


Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. A writer and editor for more than 25 years and author of the regional food-travel bestsellers, The The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at

One thought on “West Shore Café and Inn’s Mushrooms with Dipping Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *