Longhorn Stuffed Mushrooms are a delightful appetizer that will impress your family and friends. These savory bites are filled with creamy cheeses and topped with crunchy breadcrumbs, creating a perfect blend of flavors and textures. Whether it’s a casual gathering, a game day snack, or a fancy dinner party, these mushrooms will be the highlight of the table.
Why Make This Recipe
Making Longhorn Stuffed Mushrooms is a great choice for anyone looking to serve something delicious and satisfying. They are easy to prepare and offer a unique twist to ordinary appetizers. The combination of cheeses and spices makes them rich in flavor, while the mushrooms add an earthy note. Plus, these stuffed mushrooms are sure to be a crowd-pleaser!
How to Make Longhorn Stuffed Mushrooms
Making Longhorn Stuffed Mushrooms is simple! Just follow these easy steps to prepare this tasty dish.
Ingredients:
- 16 oz whole white mushrooms
- 4.5 oz Garlic and herb cream cheese (about half of a tub)
- 2 oz white cheddar cheese (shredded)
- 1 oz provolone cheese (shredded)
- 2 Tbsp Panko bread crumbs
- 2 Tbsp shredded Parmesan cheese
- 1/4 tsp garlic powder
- 1/2 Tbsp salted butter
- 1/2 Tbsp salted butter
- 1/2 Tbsp all-purpose flour
- 1/2 cup half and half
- 3.5 oz Shredded cheeses (see note below, divided)
- 1/2 Tbsp shredded Parmesan cheese
- 1/8 tsp smoked paprika
Directions:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside. Finely chop the stems.
- In a skillet, heat 1/2 Tbsp of butter over medium heat. Add the chopped mushroom stems and cook until they’re soft.
- In a bowl, mix the cooked mushroom stems, garlic and herb cream cheese, white cheddar cheese, provolone cheese, 2 Tbsp of Panko bread crumbs, garlic powder, and 1/2 Tbsp of shredded Parmesan cheese until well combined.
- Stuff each mushroom cap with the mixture.
- In the same skillet, melt another 1/2 Tbsp of butter. Add all-purpose flour, stirring for about a minute. Slowly pour in the half and half while whisking until smooth. Cook until it thickens.
- Divide the shredded cheeses into two. Add half into the sauce. Mix until melted, then add the smoked paprika.
- Pour the cheese sauce over the stuffed mushrooms. Sprinkle the remaining shredded cheese and Panko on top for added crunch.
- Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
How to Serve Longhorn Stuffed Mushrooms
Serve Longhorn Stuffed Mushrooms warm as an appetizer or a side dish. They go great with a dipping sauce like ranch or a tangy marinara. These stuffed mushrooms can steal the show on any platter.
How to Store Longhorn Stuffed Mushrooms
To store leftovers, let the mushrooms cool completely. Place them in an airtight container in the fridge. They can last for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Longhorn Stuffed Mushrooms
- Make sure you remove the mushroom stems carefully; they add flavor but shouldn’t be too messy.
- Feel free to adjust the cheeses as per your taste, adding more or using different kinds of cheese!
- Add a pinch of red pepper flakes for a spicy kick!
Variation (if any)
You can easily make these stuffed mushrooms vegetarian by leaving out any meat and adding more veggies, like spinach or sun-dried tomatoes. You can also substitute different kinds of cheese based on what you have on hand.
FAQs
- Can I use other types of mushrooms?
- Yes! You can try using button mushrooms, portobello, or even shiitake mushrooms for different flavors and textures.
- Can I prepare these mushrooms ahead of time?
- Absolutely! You can stuff the mushrooms and store them in the fridge. Just bake them when you are ready to serve.
- What can I serve with Longhorn Stuffed Mushrooms?
- These mushrooms pair well with a variety of sides, such as a light salad, garlic bread, or even veggie trays for a fun mix.
Enjoy your cooking! Longhorn Stuffed Mushrooms are sure to be a hit!
Longhorn Stuffed Mushrooms
Ingredients
Mushroom Caps
- 16 oz whole white mushrooms Cleaned and with stems removed
Cheese Filling
- 4.5 oz Garlic and herb cream cheese About half of a tub
- 2 oz white cheddar cheese Shredded
- 1 oz provolone cheese Shredded
- 2 Tbsp Panko bread crumbs For stuffing and topping
- 1/2 Tbsp shredded Parmesan cheese For stuffing
- 1/4 tsp garlic powder
- 3.5 oz Shredded cheeses Divided
- 1/8 tsp smoked paprika
Sauce
- 1 Tbsp salted butter Divided
- 1/2 Tbsp all-purpose flour
- 1/2 cup half and half
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside. Finely chop the stems.
- In a skillet, heat 1/2 Tbsp of butter over medium heat. Add the chopped mushroom stems and cook until they’re soft.
- In a bowl, mix the cooked mushroom stems, garlic and herb cream cheese, white cheddar cheese, provolone cheese, 2 Tbsp of Panko bread crumbs, garlic powder, and 1/2 Tbsp of shredded Parmesan cheese until well combined.
- Stuff each mushroom cap with the mixture.
Cooking
- In the same skillet, melt another 1/2 Tbsp of butter. Add all-purpose flour, stirring for about a minute. Slowly pour in the half and half while whisking until smooth. Cook until it thickens.
- Divide the shredded cheeses into two. Add half into the sauce. Mix until melted, then add the smoked paprika.
- Pour the cheese sauce over the stuffed mushrooms. Sprinkle the remaining shredded cheese and Panko on top for added crunch.
- Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
