WHITE CHEDDAR STUFFED MUSHROOMS
White Cheddar Stuffed Mushrooms are an easy make-ahead appetizer idea! They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white sauce.
Provided by Stephanie
Categories Appetizer
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 121 kcal, Carbohydrate 3 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEDDAR-STUFFED MUSHROOMS
Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
- In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g
CHEESE-STUFFED MUSHROOMS
"There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original." Cathy Barger - Clarksville, Michigan
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS
Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.
Provided by Katie Clark
Categories Copycat
Time 1h
Number Of Ingredients 19
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!
STUFFED WHITE MUSHROOM CAPS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
BACON AND CHEDDAR STUFFED MUSHROOMS
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
Provided by GRNSTR1PE
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove mushroom stems. Set aside caps. Chop the stems.
- In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g
CHEDDAR STUFFED MUSHROOMS
Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.
Provided by NELady
Categories < 30 Mins
Time 30m
Yield 24 Stuffed Mushrooms, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
- In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
- Spoon crumb mixture into mushroom caps.
- Arrange mushrooms in a 15x10x1-inch baking pan.
- Bakin in a 425 degree oven 8 to 10 minutes or until heated through.
CHEDDAR-STUFFED MUSHROOMS
Categories Mushroom Appetizer Bake Sauté Cocktail Party New Year's Eve Cheddar Walnut Gourmet
Yield Makes about 25
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
- Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
- Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
More about "white cheddar stuffed mushrooms recipes"
CRAB & CHEDDAR STUFFED MUSHROOMS RECIPE | RECIPE - RACHAEL ...
From rachaelrayshow.com
- Change the parchment paper to a clean sheet and season the inside of caps with salt and pepper
WHITE CHEDDAR CRAB STUFFED MUSHROOMS RECIPE BY KAMADO JOHN ...
From cookpad.com
WHITE CHEDDAR STUFFED MUSHROOMS - CRUNCHMASTER
From crunchmaster.com
GARLIC AND CHEDDAR STUFFED MUSHROOMS - GROW A GOOD LIFE
From growagoodlife.com
5/5 (4)Total Time 30 minsCategory AppetizerCalories 67 per serving
- Rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking tray and set aside. Finely chop the stems.
- Melt the butter in a skillet over medium heat. Add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes.
- Add the bread crumbs, 1/2 cup of the cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
HOW TO MAKE BACON AND WHITE CHEDDAR STUFFED MUSHROOMS
From messycuttingboard.com
Cuisine AmericanTotal Time 35 minsCategory AppetizerCalories 207 per serving
WHITE CHEDDAR STUFFED MUSHROOMS - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (9)Category AppetizerCuisine AmericanTotal Time 40 mins
WHITE CHEDDAR STUFFED MUSHROOMS | RECIPE | STEAKHOUSE ...
From pinterest.com
Estimated Reading Time 4 mins
WHITE CHEDDAR STUFFED MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
LONGHORN STEAKHOUSE STUFFED MUSHROOMS RECIPE
From share-recipes.net
10 BEST STUFFED MUSHROOMS WITH CHEDDAR CHEESE RECIPES …
From yummly.com
RECIPE OF AWARD-WINNING WHITE CHEDDAR CRAB STUFFED MUSHROOMS
From meatloafrecipes.my.id
WHITE CHEDDAR CHEESE STUFFED MUSHROOMS RECIPE
From share-recipes.net
WHITE CHEDDAR CHEESE STUFFED MUSHROOMS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
WHITE CHEDDAR STUFFED MUSHROOM CAPS - ALL INFORMATION ...
From therecipes.info
LONGHORN STEAKHOUSE WHITE CHEDDAR STUFFED MUSHROOMS RECIPE ...
From foodnewsnews.com
WHITE CHEDDAR STUFFED MUSHROOMS FROM LONGHORN - MASTERCOOK
From mastercook.com
LONGHORN - WHITE CHEDDAR STUFFED MUSHROOMS - COPYCAT ...
From copymethat.com
WHITE CHEDDAR STUFFED MUSHROOMS | BEYONDCELIAC.ORG
From beyondceliac.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love