Longhorn Stuffed Mushroom Recipe
Adding more vegetables to your diet is simple and tasty with the Longhorn Stuffed Mushroom recipe. Without adding any more fat or calories, they are a fantastic way to give a meal a ton of taste. While being flavorful and loaded with vegetables, these stuffed mushrooms are very simple to make.
You can prepare the Longhorn Stuffed Mushrooms in less than an hour and they are incredibly simple to prepare. It yields roughly 24 mushrooms from this recipe. To give the dish a deep and substantial flavor, the mushrooms are packed with meat or cheese and then boiled. Like cream, cheese, and smoked salmon, I like to add a few special ingredients.
These amazing little mushrooms are very easy to create and so fresh. You can make a delicious supper that is quite easy to prepare with just a little bit of effort. This unusual dish, which only needs a short amount of time to prepare and can be done with minimal hassle, will dazzle your visitors. Mushrooms are very nutrient-dense and a great source of a variety of special nutrients. They are a great option for dinner because they are minimal in calories.
Longhorn Stuffed Mushroom Recipe
A Longhorn Stuffed Mushroom is a stuffed mushroom with a Texas twist. It is made by stuffing a mushroom cap with ground beef, bacon, and shredded cheese. The mixture is then baked in the oven until it is hot and bubbly. Longhorn Stuffed Mushrooms are the perfect appetizer for any party or gathering. They are easy to make and always popular with guests.
How to Make Longhorn Stuffed Mushroom Recipe?
Although these are packed with a wonderful filling, longhorn stuffed mushrooms are a well-liked appetizer. The filling is garlic-herb cream cheese, topped with white cheddar cheese, panko bread crumbs, and herbs. After baking, you cover them in a delectable white cheese sauce that is good on its own.
Preparation Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 24 Mushrooms
Calories: 215 kcal
Ingredients for Recipe
Parmesan Panko Mushrooms
- White button mushrooms, 24
- 1 and 1/2 cups of Herb Pub Cheese
- 1/2 cup of finely grated Parmesan cheese
- 3 pieces of roughly sliced provolone cheese
- 2 tablespoons of half and half
- 1/2 cup of panko breadcrumbs
White Cheddar Sauce – Making 1 Cup
- 1 cup of white cheddar cheese mixed with flour at room temperature.
- Flour, 1 tablespoon (optional).
- 1/4 cup half-and-half
- 1/8 cup dry white wine
- 1/4 teaspoon of Worcestershire sauce
- 1/8 teaspoon of dry mustard
- Cayenne, 1 dash
- 1/2 cup mayonnaise (instead of sour cream).
Instructions for Recipe
Preparing the White Cheddar Sauce
- Grate the White Cheddar cheese, then leave it aside to come to room temperature. The white sauce needs 1 tablespoon of flour to dissolve nicely.
- Stir together mayonnaise or sour cream, half and half, white wine, Worcestershire sauce, dry mustard, and pepper.
- Before starting to bake the mushrooms, set them aside.
- The mixture should be heated in a double boiler over simmering water for 20 minutes. You may make a temporary one at home by placing a tiny pot over a metal or glass bowl.
- Gradually add the grated cheddar; whisk until thoroughly blended. Turn off the heat.
- The sauce may be poured over the mushrooms just before serving, or it may be put onto a serving plate and then the mushrooms are piled on top (Longhorn Style). The ramekins of mushrooms can also be served with the sauce on the side for dipping. You will need forks to serve in this manner.
Making the Stuffed Mushrooms
- Set the oven’s temperature to 375 degrees Fahrenheit.
- Use a damp paper towel to wipe the mushrooms clean after cleaning them.
- Using a paring knife, trace the perimeter of the stem, then carefully pull it out. To make homemade stock, the stems can be frozen and sliced.
- The herb pub cheese should almost reach the top of each mushroom.
- Combine the Provolone, half-and-half, and Parmesan that has been shredded. Add the panko after 25 seconds of heating. Turn off the heat.
- As a result, it is simpler to top the mushrooms since the cheese mixture solidifies.
- Each mushroom will have an even layer of the cheese mixture.
- Take care not to fill them up too much. You don’t want the filling to spill over onto the baking sheet because it may slightly bubble up when baking.
- On a baking sheet covered with foil or parchment paper, spread out the mushrooms.
- Cook for approximately 15 minutes, or until the tops are golden and the bottoms are still pliable. It might be essential to rotate the mushrooms halfway through for even browning.
- Before serving, give the mushrooms five minutes to sit. Since they get quite hot inside, this helps them to partially cool down in addition to firming up.
Read More: Valerie Bertinelli Cauliflower Steak Recipe
Mushrooms are a great source of antioxidants, which scavenge harmful toxins and byproducts that can damage cells. They also contain selenium and vitamin D, both essential nutrients that support optimal health. One portabella mushroom has as much potassium as a banana and is low in calories, making it an ideal food for those looking to maintain a healthy weight or manage blood pressure levels. When stuffed with longhorn cheese, mushrooms become even more nutrient-rich; the cheese provides protein, calcium, and zinc while boosting the antioxidant content. This easy appetizer is not only delicious but also good for you!
We hope you found our piece about Longhorn Stuffed Mushrooms to be interesting. With this knowledge, we are confident that you can use your filled mushroom recipes to their full potential when preparing meals for your loved ones. So why are you still waiting? Create your own Longhorn Stuffed Mushrooms, then post a remark about it.