Name: Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 24 White Button mushrooms, or baby portobello; 1 ½ cups garlic and Herb soft cheese or Pub Cheese,; ½ cup finely grated Parmesan cheese; 3 slices provolone cheese, roughly chopped; 2 Tablespoons half and half; ½ cup Panko; 1 cup white cheddar cheese toss in flour, room temp; 1 Tablespoon flour, optional; ¼ cup half and half; 1/8 cup dry white wine; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon dry mustard; 1/2 cup mayo or sour cream; 1/8 teaspoon ground pepper

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Crispy, cheesy, and bursting with flavor – Longhorn Steakhouse’s white cheddar stuffed mushrooms are an absolute must-try appetizer! As a Longhorn Steakhouse fan, I’ve enjoyed these stuffed mushrooms many times at my local restaurant. But I’m going to let you in on a secret today – you can easily recreate this signature appetizer right at home!

In this Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe post, we’re breaking down exactly how to make Longhorn Steakhouse white cheddar stuffed mushrooms, step-by-step. I’ll also share some pro tips and tricks I’ve learned along the way to take these mushrooms from great to extraordinary.

What Does Longhorn Steakhouse White Cheddar Stuffed Mushrooms Taste Like?

Every bite of these White Cheddar Stuffed Mushrooms is bursting with rich, savory flavor. The garlic and herb cream cheese blended with the melted cheese mixture imparts a delightful tang that plays perfectly against the earthy mushrooms.

As you bite through the crispy outer layer into the gooey, cheese-loaded interior, notes of white cheddar, nutty Parmesan, and salty Provolone shine through.

How to Make Longhorn Steakhouse White Cheddar Stuffed Mushrooms

Making these restaurant-quality stuffed mushrooms at home is easy to do. Here’s what you’ll need:

Ingredients

For the Stuffed Mushrooms:

24 White Button mushrooms, or baby portobello
1 ½ cups garlic and Herb soft cheese or Pub Cheese,
½ cup finely grated Parmesan cheese
3 slices provolone cheese, roughly chopped
2 Tablespoons half and half
½ cup Panko

White Cheddar Sauce:

1 cup white cheddar cheese toss in flour, room temp
1 Tablespoon flour, optional
¼ cup half and half
1/8 cup dry white wine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1/2 cup mayo or sour cream
1/8 teaspoon ground pepper

Kitchen Tools Needed

Baking sheet
Parchment paper or foil
Mixing bowl
Microwave-safe bowl
Saucepan
Double boiler
Whisk

Step-by- Step Instructions

For the Stuffed Mushrooms

Step 1: Clean and Stem Mushrooms

First, clean the mushrooms and take the stems off of each.

Step 2: Stuff Mushrooms
Stuff each mushroom with the garlic and herb soft cheese until it’s almost to the top.

Step 3: Make Cheese Mixture
Combine the grated Parmesan, roughly chopped Provolone, and half and half in the bowl. Microwave for 25 seconds, then stir in the panko. Let it cool.

Step 4: Topping Mushrooms
Use the hands to evenly top each mushroom with the cheese mixture.

Step 5: Bake Mushrooms
Preheat the oven to 375 degrees F. Place the mushrooms on a foil or parchment paper lined baking sheet. Bake for 15 minutes or so, until the tops are golden. Baked Mushrooms out from the oven.

Step 5: Serve

Spread the sauce onto a serving plate and add the mushrooms on top and serve.

For the White Cheddar Sauce

Step 1: Combine Cheese and Flour
combine Cheddar cheese and flour. Mix well and set it aside.

Step 2: Make Sauce Base:
In the sauce pan combine half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.

Step 3: Heat Sauce:
Heat the mixture in a double boiler over simmering water for 20 minutes, stirring occasionally.

Step 4: Add Cheese to Sauce:

Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.

Tips for the Best White Cheddar Stuffed Mushrooms

Want to take your Longhorn Steakhouse copycat recipe even further? Here are some of my top tips:

Choose large button or baby bella mushrooms with deep caps for holding more filling. Clean thoroughly.
Pack cheese mixture tightly into mushroom caps so it holds together when baked.
Use high-quality, flavorful cheeses like aged white cheddar and provolone. Shred or dice into small pieces for easy melting.
Toast the panko breadcrumbs before topping for extra crispiness and crunch.
Reheat cheddar sauce in microwave if needed, adding milk or cream to thin out. Stir often to prevent separating.
Bake stuffed mushrooms on top oven rack for crispiest tops. Watch closely near end to prevent burning.

Creative with Different Stuffed Mushrooms Variations

The basic recipe for these White Cheddar Stuffed Mushrooms is so adaptable. Try these tasty variations using your favorite fillings or whatever you have in the fridge.

Southwest Style – Use a spicy pepper jack cheese with salsa and chopped greens
Loaded Baked Potato– Top with crispy bacon, cheddar, scallions
Italian Style – Substitute mozzarella for the cheddar. Add Italian seasoning and chopped pepperoni
Seafood Lover’s – Dice shrimp or crab meat into garlic & herb cream cheese
Veggie Packed – Spinach, roasted red peppers and feta

Serving Suggestions

Appetizer: These stuffed mushrooms make an excellent appetizer to serve at dinner parties, gatherings, or as a starter before a main course. Arrange them beautifully on a platter and provide the white cheddar sauce for dipping or drizzling over the top.
Party Finger Food: Cut the stuffed mushrooms in half and serve them as bite-sized finger foods at cocktail parties or potlucks. The compact size makes them easy to pick up and enjoy without utensils.
Salad Topper: Add a few baked stuffed mushrooms on top of a fresh green salad or a wedge salad for a flavorful and filling meal. The cheesy, savory mushrooms pair perfectly with crisp lettuce and tangy salad dressings.
Side Dish: Serve the stuffed mushrooms as a side dish alongside grilled or roasted meats, such as steaks, chicken, or pork chops. The rich flavors of the mushrooms and white cheddar sauce complement the main protein beautifully.
Mushroom Caps as Vessels: Use the baked mushroom caps as edible vessels to hold small portions of other fillings or toppings. For example, you can fill them with a dollop of guacamole, salsa, or even a spoonful of chili for a fun and flavorful presentation.
Brunch or Breakfast: Incorporate the stuffed mushrooms into your brunch or breakfast menu. They can be served alongside eggs, bacon, and breakfast potatoes for a savory and satisfying morning meal.

Storing and Reheating Process

Refrigerator: Cooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze the baked, stuffed mushrooms in an airtight container or freezer bag for up to 2 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven or microwave until hot.
To reheat: place the mushrooms on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

Can I use different mushrooms for this recipe?

While white button mushrooms or baby portobello are recommended, you can experiment with your favorite mushroom varieties.

Can I make the stuffed mushrooms ahead of time?

Yes, prepare the stuffed mushrooms in advance and bake them just before serving for the best results.

Is there a substitute for half and half in the sauce?

Whole milk or heavy cream can be used as alternatives to half and half.

Can I make the white cheddar sauce ahead of time?

Yes, you can prepare the white cheddar sauce in advance. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently in a saucepan or microwave, stirring occasionally.

Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Indulge in creamy, cheesy goodness with this Longhorn Steakhouse White Cheddar Stuffed Mushrooms recipe, featuring savory mushroom caps stuffed with a rich cheese blend and smothered in a velvety white cheddar sauce.