Texas Stuffed Mushrooms Food
LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS
Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.
Provided by Katie Clark
Categories Copycat
Time 1h
Number Of Ingredients 19
Steps:
- Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!
MEXICAN STUFFED MUSHROOMS
I got this recipe from another website, but I have no idea which one. It's different from most other stuffed mushroom recipes I've found here, and is a wonderful appetizer for a Mexican meal. As a bonus, these are relatively low-fat. My personal preference is to use smaller mushrooms, just enough for a mouthful. Otherwise, it gets pretty messy! Please note, the stuffing mix should be unseasoned. No matter how hard I try, the database automatically adds the word "seasoned" to the phrase "stuffing mix".
Provided by Kendra
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
- In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
- Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
- Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
- Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
- Bake for 15 - 20 minutes, until the cheese is lightly browned.
Nutrition Facts : Calories 81.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.6, Sodium 236.5, Carbohydrate 5.5, Fiber 1.5, Sugar 3.3, Protein 6.1
TEXAS STUFFED MUSHROOMS
These tangy and creamy stuffed mushrooms are a bit messy, but make a great appetizer.
Provided by Samantha Durden
Categories Stuffed Mushrooms
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix together cream cheese, barbeque sauce and steak sauce.
- Arrange mushroom caps in the baking dish, and stuff each cap with equal portions of the cream cheese mixture. Sprinkle with bacon bits.
- Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 10 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 509.1 mg, Sugar 5.9 g
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