If you’re a fan of Texas-inspired flavors, this recipe is a must-try! Drawing inspiration from the bold tastes of LongHorn Steakhouse, this dish combines creamy, savory ingredients for a truly satisfying meal.
For those who aren’t familiar, LongHorn Steakhouse is a beloved American restaurant chain known for its delicious steaks and Texas-style dishes. With over 500 locations across the U.S., it’s a favorite for anyone craving hearty, flavorful meals.
Now, you can bring the taste of LongHorn Steakhouse right into your kitchen with this simple and delicious guide to making LongHorn Stuffed Mushrooms. So, gather your ingredients, and let’s get cooking!
Ingredients
- 1 cup panko breadcrumbs
- 3 cups Herb Pub Cheese
- 4 tbsp half-and-half
- 40 white button mushrooms
- Slices of provolone cheese
- 1 cup finely grated parmesan cheese
Instructions
- Preheat the oven to 375°F. While the oven is heating, rinse and thoroughly dry the mushrooms. Gently remove the stems from the mushroom caps and use a spoon to carefully scrape out the gills, creating more space for the filling.
- Prepare the filling: In a mixing bowl, combine the panko breadcrumbs, pub cheese, and half-and-half. Stir well until you achieve a smooth and creamy consistency.
- Fill the mushrooms: Arrange the prepared mushroom caps on a lined baking sheet. Generously fill each cap with the creamy mixture, packing it in snugly to maximize flavor infusion during cooking. Top each filled mushroom with a slice of provolone cheese and a sprinkle of grated parmesan.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 18-20 minutes, or until the filling is bubbling and the mushroom caps are tender. For a golden brown topping, you can briefly broil them for an additional 2-3 minutes after baking.
Notes
- For extra flavor, you can mix in some cooked and crumbled bacon or diced jalapenos into the filling mixture.
- If you like a bit of spice, consider adding a splash of hot sauce or sprinkling with red pepper flakes before baking.
- To make this dish vegetarian, use vegetable broth instead of chicken broth in the filling mixture.
- For a low-carb option, you can substitute the panko breadcrumbs with almond flour.
These stuffed mushrooms can be prepared ahead of time and stored in the refrigerator for up to two days before baking.
