If you’re a mushroom lover or cheese fanatic (or both), this longhorn stuffed mushroom recipe is a must-try. It’s easy to prepare with a simple filling, and a quick bake – I promise it’ll be a huge hit at your dinner party!
Longhorn Steakhouse is owned by Darden Restaurants, Inc. and has its headquarters in Orlando, Florida. Today there are over 500 of these casual-dining restaurants across the US.
The brand was founded in 1981 by George McKerrow Jr and Brian, his best friend. George had been a manager at Quinn’s Mill Restaurant.
This style of restaurant used a concept from San Francisco of adopting railroad cars as dining locations. This was a popular phenomenon in the US in the 1970s and 1980s.
The first Longhorn restaurant opened in Atlanta, Georgia on Peachtree Street in what had once been an antique store.
And their cheddar stuffed mushrooms recipe is a favorite! Here, I give you a longhorn copycat recipe that’s easy to make but looks and tastes decadent and delicious.
A parmesan and bread crumb mixture is sprinkled over the mushrooms before baking. This goes crispy in the oven and goes really well with the creamy sauce.
And that’s it, your white cheddar stuffed mushrooms will be ready to serve. So impress your guests – they’ll never know how easy this appetizer is to make!
Picking The Best Longhorn Stuffed Mushroom Ingredients
Those small mushrooms you’ll see widely available in grocery stores and in lots of different eateries are called button mushrooms. They’re the most common type found in the US.
Button mushrooms are the youngest mushroom in the same family as cremini mushrooms – slightly larger and the teenagers of the family. Portabellos are the largest and adults of this mushroom group.
The button variety is very versatile due to its taste. As a result, they’re used in lots of different dishes and in different cuisines across the world.
If you’d prefer larger mushrooms in your appetizer, you can swap them for portobello mushrooms in this cheddar stuffed mushrooms
Garlic Herb Cheese Spread
The filling gets its yummy taste from the garlic herb cream cheese. You’ll find a wide variety of these cheese spreads in your local grocery store.
For this stuffed mushrooms longhorn copycat recipe, a spread with a garlic and herb flavor works really well. It helps to cut through the richness of the creamy cheese sauce a bit, balancing the flavors out.
Choose whichever brand of spread you like or prefer.
Or, if you want to make your own homemade version of garlic herb cream cheese, this is also an option. Simply combine some cream cheese with a teaspoon of freshly grated garlic.
This recipe is certainly for those who love cheese! There are 3 different types used and each adds different flavors to the dish.
The cream sauce contains both cheddar and parmesan. Cheddar is very popular and comes in a range of colors, from white to bright orange, and a range of flavors, from sharp to creamy.
As cheddar cheese matures, its texture becomes a little drier and the cheese will start to crumble more easily. For this mushroom recipe, I’d recommend a milder, white cheddar cheese.
Parmesan adds a nutty, fruity, and almost salty taste. It’s often used in pasta dishes and soups, and has a hard texture that’s easy to grate.
The mushrooms are stuffed with a filling that includes provolone cheese. This is semi-hard in texture and has a sweetness to its flavor.
You’ll find provolone is either white or pale yellow in color and you can buy them in packs of slices which makes this cheese an ideal sandwich filler. And there are also smoked varieties available if you like that kind of taste.
Panko bread crumbs are used in this longhorn stuffed mushroom recipe. They are sprinkled over the top to add a lovely crispness to your appetizers.
Japanese panko bread crumbs are always made with crustless white bread. An electric current is used to bake them.
They’re used in a lot of Japanese dishes. As they absorb less oil than other types of breadcrumbs, they always give a really crunchy finish to meals and fried food dishes.
But, you can use normal bread crumbs – which might be made of different types of flour – if you don’t have any panko ones.
Half and Half
This is a mixture of whole milk and cream. The two are in equal parts no matter what the quantity, thus the name ‘half and half’.
When the milk and cream are combined, the fat content of the mixture will depend on what type of cream is used. But any product you find in your store called half and half will work well in this recipe.
Or, you can make your own at home. Fill a liquid measuring jug or cup halfway with whole milk and then to the top with thick cream – and that’s your substitute half and half!
Longhorn Stuffed Mushroom Recipe
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the Stuffed Mushrooms:
For the Cream Sauce:
- Mix the White Cheddar Sauce
Use your double boiler or a bowl over a pan of boiling water to make the white sauce. Add the flour, half and half, Worcestershire sauce, mayonnaise, dry mustard powder, and black pepper.
Keep whisking the sauce over the heat. Make sure that it can melt smoothly with no lumps.
Then, you can add in the grated white cheddar cheese and parmesan. You need to keep mixing all the time so that the sauce doesn’t start to stick or burn.
Once all of the ingredients are thoroughly combined, take the cheese mixture off the heat. Pour the sauce into the bottom of your serving dish.
- Prepare the Stuffed Mushrooms
Preheat your oven to 350oF.
Carefully remove the stems of the white button mushrooms. Use a small knife, a paring one works well here.
Next, take your garlic cream cheese spread and stuff the mushroom caps.
Combine the grated parmesan and the breadcrumbs. Add the provolone into this mixture after cutting the slices into smaller pieces.
Now you can gradually sprinkle this cheese and breadcrumbs mixture over your longhorn stuffed mushrooms.
- Bake the Mushrooms
Put your mushrooms onto a baking sheet. Make sure that there’s enough room between them and don’t overcrowd the tray – use 2 sheets if necessary.
Bake the mushrooms for about 15 minutes. The topping should look a lovely golden brown color and have gone nice and crispy.
Remove your stuffed mushrooms from the oven. Carefully place them in the serving dish, distributing them evenly over the white cheddar sauce.
Serve and enjoy your delicious appetizer!
Swaps and Substitutions
- You can make an easy substitute for the Worcestershire sauce if you don’t have any. Mix a little soy sauce with tiny amounts of lemon juice, sugar, and hot pepper sauce.
- The mayonnaise can also be swapped out for sour cream if you prefer the taste of it.
- Or, as I said above, why not use portabello mushrooms instead of white button mushrooms? You’ll get the same great flavors, but with just a larger, meatier variety of the mushroom.
Can You Make Longhorn Stuffed Mushrooms Ahead?
Yes, if you like to be prepared, you can make this longhorn stuffed mushroom recipe ahead. It’ll store well in your refrigerator or freezer.
But the cheese mixture sauce shouldn’t be made until you plan on serving your dish. This is because meals that contain dairy products don’t keep as well, so this element is best made fresh on the day.
And you need to be careful when freezing your mushrooms. One option is to fill and freeze unbaked stuffed mushrooms – these are then baked once they’re thawed.
But, you can freeze your stuffed mushrooms after baking if you like. It’s best to freeze them as soon as possible though, so ideally put them in your freezer the day you’ve stuffed and baked them once they’ve cooled.
To freeze them uncooked, prepare your mushrooms according to the longhorn stuffed mushroom recipe. Put them on a baking sheet on some parchment paper.
Put the whole baking sheet into your freezer and the mushrooms will go firm. Spread out on your tray, they won’t stick together in the freezer.
Take your sheet out of the freezer and put your stuffed mushrooms into a freezer bag. Take care to keep them in a single layer.
You can now repeat the process with more mushrooms. Use more parchment paper to separate the layers of mushrooms in your freezer bag.
Finally, seal your bag after removing as much air as possible from it. Label the bag with the date and recipe.
Like this, your mushrooms should keep in the freezer for up to about 3 months. After this, they may start to lose their structure and quality.
- 44.7 g Fat
- 19.4 g Carbs
- 26 gProtein