Cheesy Longhorn Mushrooms (Print)
Juicy mushrooms packed with herb cheese, layered with crunchy Parmesan, and served with a creamy cheddar sauce. A copy of Longhorn's favorite appetizer.
# Ingredients:
01 -
Mushrooms (white button or baby bella), 24 pieces.
02 -
Garlic and herb pub spread, 1 1/2 cups.
03 -
Shredded Parmesan, 1/2 cup.
04 -
Chopped provolone, 3 slices.
05 -
Half-and-half cream, 1/4 cup + 2 tablespoons split.
06 -
Crispy panko breadcrumbs, 1/2 cup.
07 -
Room-temp white cheddar, 1 cup.
08 -
All-purpose flour, 1 tablespoon.
09 -
Dry white wine, 2 tablespoons.
10 -
A splash of Worcestershire sauce, 1/4 teaspoon.
11 -
Ground mustard, 1/8 teaspoon.
12 -
A pinch of black pepper.
13 -
Sour cream or mayo, 1/2 cup.
# Steps:
01 -
Toss flour with the shredded cheddar. In another bowl, stir together half-and-half, wine, Worcestershire, ground mustard, mayo, and some pepper.
02 -
Warm up the mixture over a double boiler for about 15 minutes. Slowly stir in the cheese until the sauce turns silky. Keep it hot.
03 -
Wipe mushrooms clean and remove the stems. Fill each with the garlic herb spread until almost full.
04 -
Combine provolone, panko, Parmesan, and a splash of half-and-half. Heat in the microwave just a little, stir, and let it chill to firm up.
05 -
Spoon the cheese topping over each mushroom. Set them out on a baking tray lined with parchment.
06 -
Pop into the oven at 375°F for 15 minutes. Spin the tray midway so everything browns evenly.
# Notes:
01 -
You can put these together up to 2 days in advance.
02 -
Great wine options: Chardonnay, Pinot Grigio, or Sauvignon Blanc.
03 -
President brand Pub Cheese with Garlic & Herbs works well.