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Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe (Copycat)

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When it comes to a great mushroom appetizer, Longhorn Steakhouse by far has one of the best!

Small white round shallow dish with 4 baked stuffed mushrooms on top of white cream sauce. Dish is on a wood surface. this …

Mushrooms filled with a creamy cheese filling, topped with a golden Panko Parmesan crust, and served on a pool of decadent white cheddar sauce.

If you’re a mushroom lover, this homemade version is going to amaze your taste buds!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 24 pieces

Prep Level: Beginner +

Stuffed Mushroom Ingredients

Variety sizes of white bowls with each one with a different item in it. One has 4 different spices in it, 3 have white grated cheese in them, one has sour cream, one has white wine, one have olive oil in it. There is a white plate with a block of sour cream on it. There is a mesh strainer with whole mushrooms in it. There are 2 metal measuring cups. One has cream in it and one has breadcrumbs in it. There is a small clear glass ramekin with Worcestershire sauce in it. All bowls and containers are sitting on a gray surface.

The Mushrooms:

  • Cremini mushrooms
  • Olive oil

The Cheese Filling:

  • Cream cheese – softened (see Pro Tips)
  • Parmesan cheese – grated
  • Italian seasoning
  • Garlic powder

The White Cheddar Sauce:

  • Sour cream
  • White cheddar cheese – shredded works best
  • All purpose flour
  • Half and half
  • Worcestershire sauce
  • White wine
  • Ground dry mustard
  • Black pepper

The Panko Topping:

  • Parmesan cheese – grated
  • Provolone cheese – roughly chopped
  • Panko bread crumbs
  • Half and half

Helpful Tools

  • 2 mixing bowls (1 microwavable)
  • Baking sheet
  • Parchment paper or aluminum foil
  • Cheese grater / shredder
  • Sauce pan
  • Small spoon
  • Small sharp knife
  • Whisk
  • Oven mitt

How To Make Stuffed Mushrooms With White Cheddar Sauce

Mushroom caps in a mesh strainer. Small rectangular wood cutting board is in front of the strainer. There are 3 mushroom caps on the cutting board. Items are on a gray surface.
  • Clean the mushrooms.
  • Remove mushroom stems and clean out the cap with a small knife or small spoon.
  • Preheat oven to 375 F.
White mixing bowl with a cream cheese mixture in it. Bowl is sitting on a gray surface.

Cheese Filling:

  • Put cream cheese in a medium bowl and soften it in the microwave. (see Pro Tips)!
  • Add Parmesan cheese, garlic powder, Italian seasoning, and black pepper to the cream cheese. Blend throughly.
Multiple stuffed mushroom caps on a parchment paper lined baking sheet.
  • Place mushroom caps on a foil or parchment paper lined baking sheet.
  • Drizzle mushrooms with a little bit of olive oil.
  • Use a small spoon and stuff the empty centers with the cheese mixture.
Small white mixing bowl with grated cheese, chopped cheese and half and half in it. Bowl is on a gray surface.

For the Panko breadcrumbs topping:

  • Combine the grated Parmesan cheese, chopped Provolone cheese, and the half and half in a small bowl and microwave 20 – 30 seconds.
Small white mixing bowl with melted cheese and Panko breadcrumbs mixed together. Bowl is on a gray surface.
  • Stir in bread crumbs. Let it cool to room temperature. The mixture will harden some which actually makes it easier to top the mushrooms.
Multiple stuffed mushroom caps with a parmesan topping on a parchment paper lined baking sheet.
  • Use your fingers and form little patties of the mixture place them on top of each mushroom.
Multiple baked stuffed mushroom caps with a parmesan topping on a parchment paper lined baking sheet.
  • Bake for 15-20 minutes or until the tops are golden brown.
  • Once the mushrooms are done baking, let them sit for a couple minutes before serving. This will allow the mushrooms to firm up a little bit and the inside cheese filling to cool off a little. It can be extremely hot after baking.

White fondue cheese sauce (white cheddar sauce)

Prepare while the mushrooms are baking

Stainless steel sauce pan with sour cream, cream, Worcestershire sauce, flour and dry mustard in it. Pan is sitting on a gray surface.
  • In a small sauce pan and over medium heat, combine the sour cream, half and half, Worcestershire sauce, white wine, ground dry mustard, flour, and pepper.
  • Slowly whisk in the shredded white cheddar cheese.
Stainless steal pan with a white sauce in it. There is a stainless steel whisk leaning inside the pan. Pan is sitting on a gray surface.
  • Whisk continuously until the cheese is completely melted and the mixture is creamy like a white fondue type sauce.
  • Simmer on the lowest heat until the mushrooms are done baking.
White rectangular dish with 5 baked stuffed mushrooms on a bed of white cheese sauce. Dish is on a wood surface.

Substitutions

  • Mushrooms – I use cremini mushrooms for this recipe. White button mushrooms or baby bellas have great flavor and hold up well.
  • Wine – Chardonnay, Pinot Grigio, or Sauvignon Blanc taste the best.
  • Worcestershire sauce – Soy sauce can be substituted.
  • Cheese filling – Instead of cream cheese and Parmesan cheese, you can use a store bought spreadable cheese.
  • Any brand of herb pub cheese or garlic-herb cream cheese would work but I find them to be a little bit pricy and I usually have cream cheese in the house.

How To Make Ahead

Stuff the mushrooms but do not bake them. Store them in an airtight container and refrigerate for up to 2 days.

Allow the mushrooms to warm to room temperature before baking. Make the white cheddar sauce while the mushrooms are baking.

Small white round shallow dish with 4 baked stuffed mushrooms on top of white cream sauce. Dish is on a gray surface.

Pro Tips

  • Soft cream cheese is much easier to use when making the cheese filling. A quick way to do this is by placing the block of cream cheese in a microwave safe bowl and heat it until it becomes soft enough to stir.
  • Be careful not to over-stuff the mushrooms. You don’t want the filling to overflow onto the baking sheet.
  • For even browning, rotate the pan halfway through the baking process.

Frequently Asked Questions

How do you serve stuffed mushrooms?

Here are a few great ways to serve the mushrooms:

  • Serve them Longhorn style by spreading the white cheese sauce onto a serving plate and place the mushrooms on top.
  • Use small individual shallow dishes. Cover the bottom of dish with the white sauce and place a few mushrooms on top.
  • Transfer all the mushrooms to a shallow casserole dish. Place mushrooms in a single layer and drizzle a little bit of sauce over them. Serve the remaining sauce on the side in ramekins and offer it as a dipping option.

How do you clean mushrooms?

Mushrooms are very absorbent so the best way to clean them is with a damp paper towel. If your mushrooms are really dirty, rinse them under running water, drain throughly, and dry with a paper towel. Certain variety of mushrooms can become rubbery if they are soaked in water. The less interaction with water the better!

How do you hollow out mushroom caps?

The easiest way to hollow out mushroom caps is to use a small teaspoon like a scoop.

Can you make stuffed mushrooms ahead?

You can prepare the mushrooms caps and stuff them up to a day ahead. Bake them just before your guest arrives.

How do you reheat stuffed mushrooms?

To reheat mushrooms, place them in a preheated oven at 160 C / 325 F for about 10 to 15 minutes.

White rectangular dish with 5 baked stuffed mushrooms on a bed of white cheese sauce. Dish is on a wood surface at an angle.

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Yield: 24 mushrooms

Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe (Copycat)

Small white round shallow dish with 4 baked stuffed mushrooms on top of white cream sauce. Dish is on a wood surface.

Mushrooms filled with a creamy cheese filling, topped with a golden Panko Parmesan crust, and served on a pool of decadent white cheddar sauce.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • For The Mushrooms:
  • 24 White button mushrooms or cremini mushrooms
  • 1 tablespoon olive oil
  • For The Cheese Filling:
  • 8 ounces softened cream cheese - See Pro Tips!
  • 1/3 cup parmesan cheese - grated
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons garlic powder
  • For The White Cheddar Sauce:
  • 1/2 cup sour cream
  • 1 cup white cheddar cheese - shredded works best
  • 1 tablespoon all purpose flour
  • 1/3 cup half and half
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons white wine
  • 1/8 teaspoon ground dry mustard
  • 1/4 teaspoon black pepper
  • For The Panko Topping:
  • 1/2 cup grated Parmesan cheese
  • 2 slices Provolone cheese - roughly chopped
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons half and half

Instructions

  1. Clean the mushrooms.
  2. Remove mushroom stems and clean out the cap with a small knife or small spoon.
  3. Preheat oven to 375 F.

For the cheese filling

  1. Put cream cheese in a medium bowl and soften it in the microwave. See Pro Tips!
  2. Add Parmesan cheese, garlic powder, Italian seasoning, and black pepper to the cream cheese. Blend throughly.
  3. Place mushroom caps on a foil or parchment paper lined baking sheet.
  4. Drizzle mushrooms with a little bit of olive oil.
  5. Use a small spoon and stuff the empty centers with the cheese mixture.

For the Panko breadcrumbs topping

  1. Combine the grated Parmesan cheese, chopped Provolone cheese, and the half and half in a small bowl and microwave 20 - 30 seconds.
  2. Stir in bread crumbs and let the mixture cool to room temperature. The mixture will harden some which actually makes it easier to top the mushrooms.
  3. Use your fingers and form little patties of the mixture, place them on top of each mushroom.
  4. Bake for 15-20 minutes or until the tops are golden brown.

For the white fondue cheese sauce (white cheddar sauce)

Prepare while the mushrooms are baking.

  1. In a small sauce pan and over medium heat, combine the sour cream, half and half, Worcestershire sauce, white wine, ground dry mustard, flour, and pepper.
  2. Slowly whisk in the shredded white cheddar cheese.
  3. Whisk continuously until the cheese is completely melted and the mixture is creamy like a white fondue type sauce.
  4. Simmer on the lowest heat until the mushrooms are done baking.
  5. Once the mushrooms are done baking, let them sit for a couple minutes before serving. This will allow the mushrooms to firm up a little bit and the inside cheese filling to cool off a little. It can be extremely hot after baking.

Notes

There are a few great ways to serve the mushrooms

  • You can serve them Longhorn style by spreading the white cheese sauce onto a serving plate and place the mushrooms on top.
  • Use small individual shallow dishes. Cover the bottom of dish with the white sauce and place a few mushrooms on top.
  • Transfer all the mushrooms to a shallow casserole dish. Place mushrooms in a single layer and drizzle a little bit of sauce over them. Serve the remaining sauce on the side in ramekins and offer it as a dipping option.

Pro Tips

  • Mushrooms are very absorbent so the best way to clean them is with a damp paper towel. If your mushrooms are really dirty, rinse them under running water, drain throughly, and dry with a paper towel. Certain variety of mushrooms can become rubbery if they are soaked in water. The less interaction with water the better!
  • Soft cream cheese is much easier to use when making the cheese filling. A quick way to do this is by placing the block of cream cheese in a microwave safe bowl and heat it until it becomes soft enough to stir. Most microwaves have a melt/soften option built in but if this is not the case, heat at 50% power for 30 seconds at a time until the cream cheese is soft and easy to stir.
  • Be careful not to over-stuff the mushrooms. You don't want the filling to overflow onto the baking sheet.
  • For even browning, rotate the pan halfway through the baking process.

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Appetizers

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