Description
These Longhorn Stuffed Mushrooms are a savory appetizer, featuring creamy herb pub cheese, tender mushrooms, and a crispy, cheesy topping. Perfect for parties or a comforting side dish!
Ingredients
Units
Scale
- 1 cup panko breadcrumbs
- 3 cups Herb Pub Cheese
- 4 tbsp half-and-half
- 40 white button mushrooms
- Provolone cheese slices (cut to fit mushrooms)
- 1 cup finely grated Parmesan cheese
Instructions
Step 1: Prepare the Mushrooms
- Preheat oven to 375°F (190°C).
- Rinse and dry the mushrooms thoroughly. Remove stems and scrape out the gills for a hollow cap.
Step 2: Make the Filling
- In a mixing bowl, combine panko breadcrumbs, herb pub cheese, and half-and-half. Mix until creamy and well combined.
Step 3: Stuff the Mushrooms
- Place mushroom caps on a baking sheet lined with parchment paper.
- Generously fill each mushroom cap with the cheese mixture.
Step 4: Add the Toppings
- Place a piece of provolone cheese on top of each stuffed mushroom.
- Sprinkle with grated Parmesan for a crispy, golden finish.
Step 5: Bake the Mushrooms
- Bake in the preheated oven for 18–20 minutes, or until the filling is bubbly and the mushrooms are tender.
- For a golden top, broil the mushrooms for an additional 2–3 minutes.
Step 6: Serve
- Let the mushrooms cool slightly before serving.
- Enjoy as an appetizer or side dish!
Notes
- Add-ins: For extra flavor, mix in cooked bacon, jalapeños, or a dash of hot sauce to the filling.
- Vegetarian Option: Substitute panko breadcrumbs with vegetable broth-soaked breadcrumbs.
- Low-Carb Alternative: Replace panko breadcrumbs with almond flour.
- Make-Ahead Tip: Prepare and refrigerate the mushrooms up to two days before baking.
Nutrition
- Serving Size: 1
- Calories: 93 kcal per mushroom
