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LongHorn Stuffed Mushrooms

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • Mushrooms:
  • 20 to 24 large cremini mushrooms stems removed and reserved
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • Cream Cheese Filling:
  • 8 oz 225g full-fat cream cheese, softened
  • ½ cup 55g freshly grated Parmesan
  • ½ cup 55g shredded mozzarella
  • ¼ cup 30g shredded sharp cheddar
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh chives snipped
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes optional
  • Mushroom Stems:
  • Reserved stems finely chopped
  • 1 tablespoon unsalted butter
  • 1 small shallot finely diced
  • 1 clove garlic minced
  • Topping:
  • ¼ cup shredded mozzarella
  • 2 tablespoons grated Parmesan
  • 1 tablespoon panko breadcrumbs optional
  • Fresh parsley for garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Clean mushrooms with a damp towel, remove stems, and scrape any membrane from the caps. Toss caps in olive oil, season with salt and pepper, and place cap-side down on the sheet. Roast for 8 minutes to draw out moisture.
  • Finely chop reserved stems. Melt butter in a skillet over medium heat. Cook shallot for 2 minutes, then add stems and garlic. Cook for 4 to 5 minutes until completely dry and fragrant. Season and cool.
  • Beat softened cream cheese until smooth. Mix in Parmesan, mozzarella, cheddar, garlic, parsley, chives, Italian seasoning, onion powder, paprika, salt, pepper, and red pepper flakes. Fold in cooled cooked stems. Taste and adjust seasoning boldly.
  • Remove pre-roasted caps from oven, flip cavity-side up, and pat dry inside with a paper towel. Fill each cap generously with the cream cheese mixture, mounding slightly above the rim.
  • Mix mozzarella and Parmesan for the topping and sprinkle over each cap. Add panko if using.
  • Bake for 10 to 12 minutes until cheese is melted, bubbling, and golden. Broil for 1 to 2 minutes for a deeper golden top if desired.
  • Rest 3 minutes. Garnish with fresh parsley and serve immediately.

Notes

  • Pre-roast the mushroom caps always — this removes moisture and prevents soggy results
  • Pat the caps dry after pre-roasting before adding filling — remove all residual liquid
  • Cook mushroom stems until completely dry before adding to the filling
  • Season the filling boldly — the mushroom cap dilutes the seasoning during baking
  • Grate all cheese from a block — pre-shredded cheese does not melt or incorporate smoothly
  • Use a small cookie scoop for consistent, professional-looking filled caps
  • Serve immediately — stuffed mushrooms are best when the cheese is still bubbling and hot
  • Fill and refrigerate up to 24 hours ahead — add topping cheese and bake fresh to serve
  • Never rinse mushrooms under water — wipe clean with a damp paper towel only
  • For portobello caps, increase pre-roast to 10 minutes and final bake to 14 to 16 minutes