Longhorn Stuffed Mushroom Recipe With Cheddar Cheese
Make the best Longhorn Stuffed Mushroom Recipe With Cheddar Cheese at home. Creamy herb cheese filling, crispy topping & rich cheddar sauce. Easy copycat recipe!
Equipment & Tools
- Mixing Bowl
- Measuring cups
- Measuring spoons
- Double boiler (or heatproof bowl over pot)
- Knife
- Cutting Board
- Oven
- Baking Tray
- Spoon or small spatula
Ingredients
For Parmesan Panko Mushrooms:
- 36 pieces white button mushrooms
- ¾ cup finely grated Parmesan cheese
- 2 ⅓ cups herb pub cheese
- 5 slices Provolone cheese chopped
- ¾ cup Progresso Panko Breadcrumbs, Recommended
- 3 tablespoons half and half
For Cheddar Cheese Sauce:
- 1 ½ cups white cheddar cheese tossed in flour, room temperature
- ⅓ cup half and half
- 1 ½ tablespoons flour
- ¼ cup Iberia Dry White Wine, Recommended
- ¾ cup Hellmann’s Mayonnaise, Recommended
- ¼ teaspoon dry mustard
- ⅓ teaspoon Worcestershire sauce
- ⅙ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
- Use a damp paper towel to gently clean the mushrooms. Do not soak them in water.
- Carefully remove the stems using a small knife. You can save the stems for soup or stock.
- Fill each mushroom cap with herb pub cheese. Make sure the filling reaches close to the top.
- Arrange the stuffed mushrooms on the baking tray.
- In a bowl, mix:
- Grated Parmesan
- Chopped Provolone
- Half and half
- Microwave for about 25 seconds until slightly melted. Stir in the panko breadcrumbs.
- Let the mixture cool slightly. It will become thicker and easier to handle.
- Spread this mixture evenly over each stuffed mushroom.
- Bake in the preheated oven for 18–20 minutes or until:
- The mushrooms are tender
- The tops are golden brown
- The cheese is melted and bubbly
- Remove from the oven and set aside.
- In a mixing bowl, combine:
- Mayonnaise
- Half and half
- Dry white wine
- Worcestershire sauce
- Dry mustard
- Black pepper
- Set aside.
- Using a double boiler over simmering water, heat the mixture gently for about 15–20 minutes.
- Gradually add the white cheddar cheese (tossed in flour) and stir continuously until smooth and creamy.
- Remove from heat.
- You can serve this Longhorn stuffed mushroom recipe in three ways:
- Spread sauce on a serving plate and place mushrooms on top
- Drizzle sauce over mushrooms
- Serve sauce in small ramekins for dipping
- Serve warm for best taste.
Notes
Always use room temperature cheese for smooth melting.
Tossing cheddar with flour helps prevent clumping.
Do not overbake mushrooms, or they may release too much liquid.
If mushrooms release water during baking, gently drain before serving.
Nutrition
Serving: 2piecesCalories: 194kcal (10%)Carbohydrates: 8g (3%)Protein: 6g (12%)Fat: 16g (25%)Cholesterol: 32mg (11%)Sodium: 420mg (18%)Potassium: 210mg (6%)Sugar: 2g (2%)Calcium: 140mg (14%)Iron: 0.2mg (1%)
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