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Longhorn Stuffed Mushroom Recipe

Longhorn Stuffed Mushroom Recipe

Longhorn Stuffed Mushroom is a popular appetizer, Although these are stuffed with a delicious. Topped with panko bread crumbs, white cheddar cheese, and garlic-herb cream cheese, the filling is garlic-herb cream cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 24 Mushrooms

Ingredients
  

Parmesan Panko Mushrooms
  • 24 White Button mushrooms
  • 1 ½ cups Herb Pub Cheese
  • Finely grated Parmesan cheese
  • 3 slices Provolone cheese (roughly chopped)
  • 2 tablespoons Half and half
  • ½ cup Panko breadcrumbs
White Cheddar Sauce-Making 1 Cup
  • 1 cup White cheddar cheese tossed in flour (room temp)
  • 1 tablespoon Flour (optional)
  • ¼ cup Half and half
  • cup Dry white wine
  • ¼ teaspoon  Worcestershire sauce
  • teaspoon  Dry mustard
  • 1 dash Pepper
  • ½ cup Mayonnaise (can sub sour cream)

Instructions
 

Preparing the White Cheddar Sauce
  • Let the White Cheddar cheese come to room temperature by grating it and setting it aside. Add 1 Tablespoon of flour to the white sauce to make it melt smoothly.
  • Stir together half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream.
  • Set aside until you are ready to bake the mushrooms.
  • For 20 minutes, heat the mixture over simmering water in a double boiler. If you have a metal or glass bowl, you can set it over a small pot to create a makeshift one at home.
  • Sprinkle the grated cheddar in gradually and stir until well combined. Turn the heat off.
  • The sauce can be spread onto a serving plate and then the mushrooms are added on top (Longhorn Style), or the sauce may simply be drizzled over the mushrooms before serving. The sauce can also be served as a dipping option with the mushrooms in ramekins. To serve this way, you will need forks.
Making the Stuffed Mushrooms
  • Pre-heat the oven to 375 degrees Fahrenheit.
  • After cleaning the mushrooms, wipe them with a damp paper towel to remove any dirt.
  • Pull out the stem gently with a pairing knife after tracing its perimeter with the knife. The stems can be diced and frozen for homemade stock.
  • Fill each mushroom almost to the top with the herb pub cheese.
  • Combine the grated Parmesan, Provolone, and half-and-half. Heat for 25 seconds, then stir in the panko. Turn the heat off..
  • This makes topping the mushrooms easier since the cheese mixture hardens. 
  • Spread the cheese mixture evenly over each mushroom.
  • Be careful not to overfill them. As the filling bakes, it can bubble up slightly, so you don't want it to overflow onto the baking sheet.
  • Place the mushrooms on a baking sheet lined with foil or parchment paper.
  • Cook for 15 minutes or so, or until the tops are golden and the bottoms still hold their shape. For even browning, it may be necessary to rotate the mushrooms halfway through.
  • Allow the mushrooms to sit for five minutes before serving. In addition to firming up, this allows them to cool slightly since they get extremely hot inside.
Keyword Longhorn Stuffed Mushroom Recipe
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