Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipes

WHITE CHEDDAR STUFFED MUSHROOMS

Steps:

• Grate the White Cheddar cheese and set it aside to let it come to room temperature. Toss in 1 Tablespoon of flour to help it melt smoothly into the white sauce.
• Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
• Set aside until you put the mushrooms in the oven.
• Heat the mixture in a double boiler over simmering water for 20 minutes. (You can create a makeshift one at home by setting a metal or glass bowl over a small saucepan.)
• Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.
• For Serving: You can spread the sauce onto a serving plate and add the mushrooms on top, (Longhorn Style), or you can lightly drizzle the sauce over the mushrooms prior to serving. You can also pour the sauce into ramekins and offer it as a dipping option with the mushrooms. Just include forks if you choose this option.
• Preheat the oven to 375 degrees F.
• Wipe the mushrooms with a damp paper towel to remove any dirt.
• Use a paring knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
• Stuff each mushroom with the herb pub cheese until it's almost to the top.
• Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
• The cheese mixture will harden but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture.
• Pro Tip: Be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don't want the filling to overflow onto the baking sheet.
• Place the mushrooms on a foil or parchment paper lined baking sheet.
• Bake for 15 minutes or so, until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle of the pan may need to be rotated with ones on the outside for even browning.
• Let the mushrooms sit for 5 minutes prior to serving. This allows them to firm up but also to cool slightly as they get very hot on the inside.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS

Steps:

• Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!