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!

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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 +

Ingredient Swaps

• 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.
• Sour cream – Mayonnaise can be used instead.
• 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.

Step-by-Step Instructions

• Clean the 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!
• Remove mushroom stems and clean out the cap with a small knife or small spoon.

Cheese Filling

• Put cream cheese in a medium bowl and soften it in the microwave. (see Tips) Add Parmesan cheese, garlic powder, Italian seasoning, and black pepper to the cream cheese. Blend throughly.
• 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.

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.
• Stir in bread crumbs. Let it cool to room temperature. The mixture will harden some which actually makes it easier to top the mushrooms.

• Use your fingers and form little patties of the mixture place them on top of each mushroom. Bake 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:

• 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.
• 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.

See the recipe card below for complete measurements and bake times.

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.

Laura Belle’s Tips

1. 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.
2. Be careful not to over-stuff the mushrooms. You don’t want the filling to overflow onto the baking sheet.
3. For even browning – rotate the pan halfway through the baking process.

Storage

Let them cool to room temperature before storing. Transfer to an airtight container. Refrigerate for up to 4 days.

Reheating

To reheat mushrooms, place them in a preheated oven at 160° C / 325° F for about 10 to 15 minutes or until heated through. You can also microwave them, but they may lose their original texture.

How to Serve Longhorn Stuffed 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.

Continue to Content

Yield: 24 mushrooms

Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe (Copycat)

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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.

Did you make this recipe?

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