Servings: 20 Servings
Calories: 67kcal
Equipment
- Double boiler
- oven
Ingredients
For Parmesan Panko Mushrooms:
- 10 White Button Mushrooms – Tender and earthy white button mushrooms serve as the perfect vessel for the flavorful fillings. Their delicate flavor intensifies as they cook, creating a savory base for the dish. When roasted or sautéed, these mushrooms develop a rich, umami taste, enhancing the overall depth of the dish.
- Finely Grated Parmesan Cheese – Finely grated Parmesan cheese adds a sharp nutty flavor and a granular texture to the dish. When sprinkled on top, it forms a golden, crispy crust when baked, creating a delightful contrast to the creamy fillings. Parmesan cheese’s intense flavor profile enhances the mushrooms with a satisfying, umami richness.
- 1 1/2 Slices Provolone Cheese Roughly Chopped – Creamy and mildly tangy, provolone cheese melts beautifully, enveloping the mushrooms in a velvety embrace. Its subtle smokiness and smooth texture complement the other cheeses, creating a harmonious blend of flavors. Provolone cheese adds a creamy, gooey layer to the dish, enhancing its overall decadence.
- 3/4 Cup Herb Pub Cheese – Creamy and herb-infused herb pub cheese brings a burst of savory flavors to the mushrooms. This velvety spread blends a medley of herbs, enhancing the mushrooms with a delightful herbal aroma and a luxurious, cheesy texture. Its rich, tangy notes add a zesty punch to every bite, elevating the overall taste experience.
- 1/4 Cup Panko Breadcrumbs – Panko breadcrumbs lend a satisfying crunch to the dish. Lighter and airier than traditional breadcrumbs they create a crispy, golden exterior when baked or fried. The panko coating adds a delightful texture contrast, enhancing the overall mouthfeel of the stuffed mushrooms.
- 1 Tablespoon Half and Half – Half and half with its equal parts of milk and cream, enriches the filling, adding a luxurious creaminess. It ensures a smooth consistency, binding the cheeses and herbs together, creating a cohesive and indulgent mixture. The addition of half and half imparts a velvety texture to the filling, making it irresistibly creamy.
For White Cheddar Sauce (Making 1/2 Cup):
- 1/2 Tablespoon Flour Optional – Flour acts as a thickening agent, creating a silky and velvety sauce. When combined with the cheese, it forms a roux, ensuring the sauce has the perfect consistency. The flour thickens the sauce, allowing it to cling to the mushrooms and coat them in a delectable, cheesy layer.
- 2 Tablespoons Half and Half – Half and half adds a rich creamy texture to the sauce, making it velvety and indulgent. It ensures the sauce is not too thick, allowing it to gracefully cascade over the mushrooms. The addition of half and half contributes to the sauce’s luxurious mouthfeel, creating a smooth and creamy experience with every bite.
- 1/16 Cup Dry White Wine – Dry white wine brings a subtle acidity and depth to the sauce. Its fruity undertones and aromatic qualities enhance the overall flavor profile balancing the richness of the cheese. As it simmers, the alcohol evaporates, leaving behind a complex, nuanced wine essence that elevates the sauce’s taste.
- 1/2 Cup White Cheddar Cheese Tossed in Flour Room Temp – White cheddar cheese, coated in flour, creates a smooth, lump-free sauce when melted. Its sharp, tangy flavor profile adds depth and richness to the sauce. When heated, the cheese becomes velvety, enveloping the dish in a creamy, cheesy goodness. The flour coating ensures a silky, homogeneous texture, making the sauce luxuriously smooth.
- 1/16 Teaspoon Dry Mustard – Dry mustard adds a subtle heat and pungency to the sauce. Its sharp spicy notes awaken the taste buds, cutting through the richness of the cheese. The dry mustard intensifies the sauce’s flavors, creating a well-rounded and satisfying taste experience.
- 1/8 Teaspoon Worcestershire Sauce – Worcestershire sauce adds a savory umami richness to the sauce. Its complex blend of flavors, including anchovies, tamarind, and spices, enhances the overall depth of the sauce. The Worcestershire sauce’s unique taste profile contributes to the sauce’s complexity, adding a delightful hint of smokiness and tang.
- 1/4 Cup Mayonnaise Can Substitute Sour Cream – Creamy and tangy, mayonnaise adds a velvety smoothness to the sauce. Its rich, indulgent texture melds seamlessly with the other ingredients, creating a luscious and creamy sauce. The mayonnaise contributes to the sauce’s luxurious consistency, ensuring it clings to the mushrooms and coats them in a delectable layer of cheesy goodness.
- 1 Dash Pepper – Freshly ground black pepper adds a gentle heat and sharpness enhancing the overall flavor complexity of the sauce. Its aromatic warmth adds depth and contrast, accentuating the other ingredients. The dash of pepper elevates the sauce’s taste, providing a balanced spiciness that tantalizes the palate.
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and dry the mushrooms, then remove the stems and gills using a spoon or knife.
- In a double boiler, melt the herb pub cheese and half and half together until smooth.
- Add in the breadcrumbs, Parmesan cheese, and provolone cheese to the melted mixture and stir until well combined.
- Spoon the filling into each mushroom cap, pressing down lightly to pack it in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the filling is golden brown and the mushrooms are tender.
- In a separate pan, make the white cheddar sauce by tossing cheddar cheese in flour over medium heat until melted and smooth.
- Add in the dry mustard, half and half, mayonnaise or sour cream, white wine, Worcestershire sauce, and pepper. Stir until well combined.
- Cook the sauce for an additional 5-7 minutes, or until thickened to desired consistency.
- Serve the stuffed mushrooms with the white cheddar sauce drizzled over them, garnished with some fresh herbs if desired.
Notes
Here are some helpful tips and tricks to keep in mind when making this longhorn stuffed mushroom recipe:
* If you don’t have any longhorn cheese on hand, you can substitute mozzarella or cheddar cheese.
* You can use any type of mushrooms you like for this recipe. Baby bella mushrooms are the most popular, but you can also use portobello mushrooms or white mushrooms.
* If you don’t have any breadcrumbs on hand, you can substitute crushed crackers or crumbled tortilla chips.
* Feel free to experiment with different spices to suit your tastes.
* You can also add other ingredients to the stuffing, such as cooked bacon, diced onions, or chopped bell peppers.
* If you want to make this recipe healthier, you can use low-fat cheese and reduced-fat mayonnaise.
Nutrition
Calories: 67kcal
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