Longhorn Stuffed Mushroom Recipe With Cheddar Cheese
Follow this Longhorn Stuffed Mushroom Recipe ingredients and directions and make a perfect Stuffed Mushroom like Longhorn Steakhouse Restaurant.
Equipment & Tools
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Double Boiler
- Knife
- Cutting Board
- Oven
Ingredients
Parmesan Panko Mushrooms:
- 36 Pieces White Button Mushrooms
- ¾ cup Finely Grated Parmesan Cheese
- 2 ⅓ cup Herb Pub Cheese
- 5 Slices Provolone Cheese, Chopped
- ¾ cup Progresso Panko Breadcrumbs, Recommended
- 3 tbsp Half And Half
Cheddar Cheese Sauce:
- 1 ½ cup White Cheddar Cheese tossed in flour, at room temperature
- ⅓ cup Half And Half
- 1 ½ tbsp Flour
- ¼ cup Iberia Dry White Wine, Recommended
- ¾ cup Hellmann’s Mayonnaise, Recommended
- ¼ tsp Dry Mustard
- ⅓ tsp Worcestershire Sauce
- ⅙ tsp Black Pepper
Instructions
The Preparation For The Cheddar Cheese Sauce:
- Grate the White Cheddar cheese and left to come to room temperature. Add 1 1/2 teaspoons of flour to the white sauce to help in its smooth melting.
- In a mixing bowl, combine the mayo, half & half, white wine, Worcestershire sauce, dry mustard, and black pepper.
- Place aside until you are prepared to bake the mushrooms.
- For 20 minutes, heat the ingredients in a double boiler set over simmering water. (You can create a homemade version at home, by placing an iron or glass bowl on top of a small pot.)
- Gradually sprinkle on the cheddar grated, and mix until it is well mixed. Remove from the heat.
To Serve:
- It is possible to spread the sauce on a plate to serve and place the mushrooms on top or sprinkle the sauce on the mushroom before serving.
- You could put the sauce in ramekins and serve it for dipping with the mushrooms. Only include forks if you choose to go in this way.
For Stuffed Mushrooms:
- Pre-heat the oven to a temperature of 375 degrees F.
- Clean the mushrooms using a moist paper towel to get rid of any dirt.
- Make use of a pairing knife trace the stem around and then gently lift it out. (Dice and then freeze the stems to make homemade stock!)
- Stuff each mushroom close to the top with the herb pub cheese.
- Mix the grated Parmesan with chopped Provolone and a half-and-half.
- Microwave for about 25 seconds and then stir into the panko. Allow it to cool.
- Although the cheese mixture will harden, this makes it simpler to spread it on top of the mushrooms.
- Spread the mixture evenly over each mushroom using your hands.
Notes
The mushrooms should be placed on a parchment or foil-lined baking sheet.
Bake for 15 minutes, or until the tops are golden brown and the bottoms are hard enough to hold their shape. For even browning, it might be necessary to swap the mushrooms in the middle of the pan with those on the outside halfway through.
Be careful not to stuff them too much. The filling may somewhat bubble up while baking, and you don’t want it to spill over onto the baking pan.
Let the rest of the mushrooms for six minutes prior to serving. They can set up and, as they are quite hot on the inside, they can also be significantly cool.
Herb Pub cheese is great, however, other varieties are also good. Garlic or Herb cream cheese works well too.
The mushrooms can be assembled and stored for up to 48 hours ahead of time. They should be allowed to rest for 12 minutes before baking.
Nutrition
Serving: 2piecesCalories: 194kcal (10%)Carbohydrates: 10.5g (4%)Protein: 7.7g (15%)Fat: 14.7g (23%)Saturated Fat: 7.5g (47%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 33mg (11%)Sodium: 401mg (17%)Potassium: 143mg (4%)Fiber: 0.7g (3%)Sugar: 2.8g (3%)Calcium: 157mg (16%)Iron: 1mg (6%)
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