Description
A LongHorn-inspired copycat-style appetizer of tender mushroom caps filled with creamy sharp white cheddar, Parmesan, garlic, and herbs, finished with crisp panko.
Ingredients
20 baby bella or white button mushrooms, about 16 ounces
1 tablespoon olive oil, divided
2 tablespoons unsalted butter
1/2 cup finely diced yellow onion
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup shredded sharp white cheddar cheese
1/4 cup finely grated Parmesan cheese
1/3 cup panko breadcrumbs, divided
1 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley, plus more for serving
1/4 teaspoon black pepper
Pinch of kosher salt
Instructions
1. Heat oven to 375°F. Wipe mushrooms clean, remove stems, finely chop the usable stems, and arrange caps cavity-side up on a parchment-lined baking sheet. Brush caps with 1 1/2 teaspoons olive oil.
2. Melt butter in a skillet over medium heat. Cook onion and chopped stems for 5–7 minutes, until soft and mostly dry. Add garlic and Italian seasoning; cook 30 seconds.
3. Remove from heat. Stir in Worcestershire sauce, cream cheese, white cheddar, Parmesan, 3 tablespoons panko, parsley, pepper, and salt.
4. Spoon filling into the mushroom caps. Combine remaining panko with remaining 1 1/2 teaspoons olive oil and sprinkle over mushrooms.
5. Bake 18–20 minutes, until caps are tender, filling bubbles at the edges, and crumbs are golden. Rest 3 minutes and garnish with parsley.
Notes
Assemble the mushrooms one day ahead and refrigerate covered. Add topping just before baking.
Store leftovers refrigerated for up to 3 days.
Reheat at 350°F for 8–10 minutes.
Do not freeze baked mushrooms; freeze cooked filling alone for up to one month if needed.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 95 kcal
- Sugar: 1g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg