Cheesy Longhorn Mushrooms (Print-Friendly Version)
Herb-filled mushrooms with a golden Parmesan top served alongside velvety white cheddar sauce. A fan-favorite Longhorn copycat dish.
# Ingredients:
01 -
24 white button or baby portobello mushrooms.
02 -
1 1/2 cups of pub cheese with herbs.
03 -
1/2 cup of Parmesan, grated finely.
04 -
3 slices of provolone cheese, chopped roughly.
05 -
2 tablespoons plus 1/4 cup of half-and-half, kept separate.
06 -
1/2 cup of panko crumbs.
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1 cup of white cheddar, softened to room temp.
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1 tablespoon of regular flour.
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2 tablespoons of dry white wine.
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1/4 teaspoon of Worcestershire.
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1/8 teaspoon of dry mustard powder.
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A pinch of ground black pepper.
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1/2 cup of mayo or sour cream.
# Steps:
01 -
Coat cheddar shreds in flour. In another bowl, mix mayo, wine, Worcestershire, mustard, pepper, and half and half.
02 -
In a double boiler, warm the mix up for 15 minutes. Add cheddar gradually, stirring until it’s all smooth. Keep it warm.
03 -
Wash mushrooms and pop the stems off. Fill each one with plenty of herb cheese but stop short of filling to the top.
04 -
Blend provolone, Parmesan, and a bit of half-and-half. Warm up in microwave, stir in panko crumbs, and let cool till firm.
05 -
Spread the cheesy topping over the mushroom caps, then line them all up on a baking tray covered with parchment.
06 -
Bake at 375°F for 15 minutes until golden and crispy. Flip the tray halfway so they cook evenly.
# Notes:
01 -
You can prepare this up to 2 days before serving.
02 -
Top white wine options: Sauvignon Blanc, Chardonnay, Pinot Grigio.
03 -
For the herb cheese, try President brand Garlic & Herbs.