Stuffed Cheddar Mushrooms

Let me tell you about my go-to party starter that always wows my guests. These White Cheddar Stuffed Mushrooms remind me of the Longhorn Steakhouse version but can be whipped up in your own home. Once you taste that smooth white cheddar filling with the crispy Parmesan topping, you'll see why folks constantly ask me how I make them.

What Makes These Taste So Fancy

After countless attempts to nail those fantastic Longhorn mushrooms, I finally got it right. The mix of sharp white cheddar, toasty parmesan crust, and juicy mushrooms creates something truly special. And guess what? They're way simpler to pull together than they look.

Shopping List Essentials

• Mushrooms: Baby bellas work wonders for this dish.
• White Cheddar: Splurge on quality cheese here, it's worth it.
• Garlic and Herb Pub Cheese: This hidden ingredient brings all the flavor.
• Parmesan: Grab a block and grate it yourself for that perfect golden top.
• Wine: Just grab what you'll be drinking with dinner.
• Breadcrumbs: They're not required but add such a nice texture.

Prepping Your Mushroom Caps

Let's start by getting those mushrooms ready. Just clean them with a dry paper towel instead of washing them so they don't soak up water. Gently twist out the stems but save them for the filling. I find a small paring knife works great to loosen each stem first.

Whipping Up Your Filling

Here comes the good part - making that dreamy filling. Stir together your white cheddar, pub cheese and a dash of wine, then fold in those finely diced mushroom stems. You want it smooth enough to spoon easily. I can't help sampling a bit to check the flavor.

Stuffing Each Cap

Take your empty mushroom caps and start adding filling to each one. Don't pile too much in since it'll expand during cooking. A teaspoon works perfectly to get just the right amount into every mushroom.

Baking To Perfection

Cover your baking tray with parchment or foil to make cleanup a breeze. Stick these little gems in a 375°F oven for around 15-20 minutes. Your house will fill with the most mouthwatering smell. They're ready when the tops turn golden and the mushrooms are soft but still keeping their shape.

Tricks I've Learned

From making these tons of times, I've picked up some tricks. Don't skimp on cheese quality - you'll taste the difference. I keep leftover stems in my freezer for later use in soups. And give them a minute to cool before you dig in or you'll burn your mouth.

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Prep Days Before

These mushrooms are great for parties because all the work can be done early. You can fix them up to two days ahead and keep them wrapped in the fridge. You can even freeze them uncooked and bake them straight from frozen when company's coming.

From Freezer To Table

When cooking frozen ones, just add about 15 more minutes in the oven. Watch them until the top gets nice and bubbly. They taste just as wonderful as if you'd made them that day.