Side Dishes

Longhorn Stuffed Mushrooms Recipe

Bylucas Pierce December 3, 2025December 3, 2025

Introduction

Longhorn Stuffed Mushrooms are a savory appetizer that combines creamy pub cheese with crispy breadcrumbs and melty provolone. These bite-sized treats are perfect for parties or a tasty snack any time.

The dish shows a close-up of baked mushrooms topped with melted white cheese that drips down the sides, creating a gooey texture. There is a crispy golden brown breadcrumb layer sprinkled on top of the cheese, with small green herb pieces adding a fresh touch. The mushrooms are dark brown and visible beneath the cheese. The dish is served in a round white bowl, placed on a white marbled surface. The background is softly blurred, focusing attention on the textures and colors of the mushrooms. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F. Rinse and dry the mushrooms thoroughly. Carefully remove the stems and use a spoon to gently scrape out the gills to create more room for the filling.
Step 2: In a mixing bowl, combine the panko breadcrumbs, Herb Pub Cheese, and half-and-half. Stir until the mixture is creamy and well combined.
Step 3: Arrange the mushroom caps on a lined baking sheet. Fill each cap generously with the prepared mixture, packing it tightly. Top each with a slice of provolone cheese and a sprinkle of grated parmesan.
Step 4: Bake for 18-20 minutes, until the filling is bubbly and mushrooms are cooked through. For a golden top, broil for an additional 2-3 minutes after baking.
Step 5: Serve warm and enjoy your delicious Longhorn Stuffed Mushrooms!

Tips & Variations

Use a small melon baller or spoon to remove the gills carefully without breaking the mushroom caps.
For a vegetarian option, ensure the pub cheese contains no animal rennet.
Try adding finely chopped herbs like parsley or chives to the filling for extra freshness.
Substitute provolone with mozzarella or cheddar for a different cheese flavor.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 10 minutes or until warmed through to maintain their texture and flavor.

How to Serve

The image shows a close-up of baked stuffed mushrooms in a white bowl. Each mushroom has a dark brown base and is covered by a thick layer of melted white cheese that drips down the sides. On top of the cheese, there is a golden orange layer of crispy, toasted cheese bits sprinkled with small green herb pieces. The mushrooms sit in a pool of creamy, light-colored sauce, adding a rich texture around them. In the background, a silver fork is partially visible, placed among the mushrooms. The scene is set on a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms a few hours before baking. Keep them covered in the refrigerator and bake just before serving.

What can I use instead of white button mushrooms?

Cremini or baby bella mushrooms work well as alternatives, offering a slightly earthier flavor.

Longhorn Stuffed Mushrooms Recipe

★★★★★

4.7 from 143 reviews

Longhorn Stuffed Mushrooms are a savory appetizer featuring white button mushrooms filled with a creamy mixture of panko breadcrumbs, herb pub cheese, and half-and-half, then topped with provolone and parmesan cheeses and baked to bubbly perfection. This easy-to-make recipe is perfect for parties or a delicious snack.

Author: lucas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 40 stuffed mushrooms 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Stuffing Ingredients

1 cup panko breadcrumbs
3 cups Herb Pub Cheese
4 tbsp half-and-half
1 cup finely grated parmesan cheese

Mushrooms and Cheese Topping

40 white button mushrooms
Slices of provolone cheese (enough to top each mushroom)

Instructions

Preheat and Prep Mushrooms: Preheat your oven to 375°F. Rinse and dry the mushrooms thoroughly. Carefully remove the stems from the mushroom caps and gently scrape out the gills using a spoon to create extra space for the filling.
Prepare the Filling: In a mixing bowl, combine the panko breadcrumbs, herb pub cheese, and half-and-half. Stir well until you achieve a creamy and well-combined mixture.
Stuff the Mushrooms: Place the mushroom caps stem side down on a lined baking sheet. Fill each mushroom cap generously with the prepared cheese and breadcrumb mixture, packing it in snugly for maximum flavor.
Add Cheese Topping: Top each filled mushroom with a slice of provolone cheese and sprinkle finely grated parmesan cheese over each for enhanced flavor and a beautiful crust.
Bake and Broil: Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, until the filling is bubbling and the mushrooms are cooked through. For a golden brown top, broil the mushrooms for an additional 2-3 minutes, watching closely to avoid burning.
Serve and Enjoy: Remove the mushrooms from the oven and allow them to cool slightly before serving. Enjoy this delicious appetizer warm.

Notes

Ensure mushrooms are thoroughly dried after rinsing to prevent sogginess.
Herb Pub Cheese can be substituted with any soft, herbed cheese of your choice.
For a richer flavor, use full-fat half-and-half or substitute with heavy cream.
You can prepare the filling in advance and refrigerate before stuffing the mushrooms.
Broiling at the end is optional but adds a lovely golden crust and enhances taste.

Keywords: stuffed mushrooms, appetizer, baked mushrooms, herb pub cheese, cheesy mushrooms, party snacks

lucas Pierce

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