Longhorn Stuffed Mushroom: Creamy Bites Made Easy

Longhorn Stuffed Mushrooms are a vegetarian-friendly and gluten-free delight, bursting with creamy flavors and crispy textures.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 mushrooms

Course: Appetizers

Cuisine: American

Calories: 93

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Panko Breadcrumbs Adds a crispy texture; substitute with regular breadcrumbs for softer bites.
8 ounces Herb Pub Cheese Delivers rich flavor and creaminess; swap for herb-infused cream cheese if necessary.
1/4 cup Half-and-Half Binds the filling and enhances creaminess; can be replaced with heavy cream or milk.

For the Mushrooms

12 pieces White Button Mushrooms The perfect vessel for stuffing; consider using cremini or portobello for a bolder taste.

For the Topping

1 cup Provolone Cheese Offers a mild flavor; mozzarella or Gouda works well as substitutes for a different twist.
1/4 cup Parmesan Cheese Adds a salty, nutty finish; use Pecorino Romano for a stronger flavor profile.

Equipment

Oven
Baking Sheet
Mixing bowl
Small Spoon

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Clean the mushrooms and remove stems and gills.
In a mixing bowl, combine panko breadcrumbs, herb pub cheese, and half-and-half. Stir until creamy.
Stuff each mushroom cap with the creamy filling. Top with provolone cheese and grated parmesan.
Bake for 18-20 minutes until bubbly and golden. Broil for 2-3 minutes for a crispy finish.
Remove from oven, let cool for a few minutes, and serve warm.

Nutrition

Serving: 1mushroomCalories: 93kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 230mgPotassium: 220mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 150mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven for best results.

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