Longhorn Stuffed Mushrooms
Delicious stuffed mushrooms filled with creamy cheeses and topped with crunchy breadcrumbs, perfect for any occasion.
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.
Notes
For a spicier version, add a pinch of red pepper flakes. Store leftovers in an airtight container for up to 3 days.