Print

Longhorn Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

Longhorn Stuffed Mushrooms are a savory appetizer featuring large mushroom caps filled with a rich combination of creamy homemade Alfredo sauce, white cheddar cheese, and buttery breadcrumbs. This dish is baked to perfection and finished under the broiler to achieve a golden, crispy topping, making it an irresistible start to any meal.

Ingredients

Scale

Mushrooms

  • 16 oz mushrooms, stems removed

Breadcrumb Topping

  • 1/4 cup breadcrumbs
  • 3 tbsp butter, melted
  • 1/4 tsp coarse sea salt
  • 1/4 tsp black pepper

Cheese

  • 1.5 cup white cheddar cheese, grated

Homemade Alfredo Sauce

  • 3 tbsp salted butter
  • 1 tsp minced garlic
  • 2 tsp flour
  • 1 1/3 cup half and half
  • 2/3 cup Parmesan cheese, grated

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 375ºF (190ºC). Lightly spray a cast iron skillet with nonstick spray to prevent sticking.
  2. Clean and Prep Mushrooms: Rub mushrooms with a damp paper towel to clean dirt, then pat dry with a clean paper towel. Carefully remove the mushroom stems and set the mushroom caps aside for stuffing.
  3. Prepare Breadcrumb Mixture: In a medium mixing bowl, combine the breadcrumbs, melted butter, coarse sea salt, and black pepper. Stir together and set aside for topping later.
  4. Make Alfredo Sauce: In a small skillet over medium heat, melt the salted butter. Add the minced garlic, stirring briefly, then reduce the heat to low. Sprinkle in the flour and whisk continuously to form a roux. Gradually add the half and half while whisking constantly to avoid lumps. Stir in the grated Parmesan cheese and simmer gently until the sauce thickens and becomes creamy with the cheese fully melted.
  5. Assemble Mushrooms: Spoon half of the Alfredo sauce evenly into the bottom of the prepared cast iron skillet. Arrange the mushroom caps on top of the sauce. Spoon the remaining Alfredo sauce over the mushrooms.
  6. Add Cheese and Breadcrumbs: Generously cover all mushroom caps with grated white cheddar cheese. Then sprinkle the buttered breadcrumb mixture evenly over the cheese layer.
  7. Bake: Place the skillet in the oven and bake for 10 minutes, allowing the cheese to melt and flavors to combine.
  8. Broil for Finish: Switch the oven setting to Broil on Low. Broil the mushrooms for 2–3 minutes until the breadcrumbs turn golden brown and crispy. Watch carefully to prevent burning.
  9. Serve: Remove the skillet from the oven, optionally sprinkle fresh parsley on top, and serve immediately while hot and bubbly.

Notes

  • We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
  • Using fresh, large mushroom caps like portobello or large white mushrooms works best for stuffing.
  • Keep a close eye during the broiling step to avoid burning the breadcrumbs.
  • You can substitute half and half with heavy cream for a richer Alfredo sauce, though it will be higher in fat.

Keywords: stuffed mushrooms, Longhorn stuffed mushrooms, cheesy mushrooms, Alfredo sauce mushrooms, baked stuffed mushrooms, appetizer recipe, mushroom appetizer

Find it online: https://bakedbylisa.com/longhorn-stuffed-mushrooms-recipe/