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.
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.
Use a pairing knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
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.
Herb Pub Cheese: This is the kind that I love using, but other variations work well. Garlic and Herb cream cheese works too!
Make Ahead Method: These mushrooms can be assembled and refrigerated up to 2 days ahead of time. Let them sit out for 10 minutes prior to baking.
This recipe is for 24 mushrooms, nutrition facts are per mushroom and include the White Cheddar Sauce.