Appetizers Copycat Recipes

White Cheddar Stuffed Mushrooms (Longhorn Copycat!)

Elen Rustick By Updated May 30, 2023

These longhorn stuffed mushrooms are so good – if not better – than the real deal. They have this creamy stuffing that will melt in your mouth. Topped with a crusty breadcrumbs mixture and served with a savory cheese sauce, they’re so flavorful!


Cheddar Stuffed Mushrooms (Longhorn Copycat)

I love stuffed mushrooms so much. And when cheese is involved, I go crazy.

Large mushrooms are filled with a creamy and decadent filling and baked to perfection. They’re served in a so-ho delicious cheesy sauce that you’ll remember forever.

Plus, it’s really easy to prepare! You literally just have to stuff the mushrooms, sprinkle them with a parmesan breadcrumbs mixture and let the oven do the rest!

Make sure to serve them with my Ina Garten Spinach Quiche recipe, Sweet Potato Frittata recipe, Ina Garten Vegetable Soup, Barefoot Contessa Crabcake Recipe or Canned Corned Beef Hash.

How to Clean Mushrooms

To clean mushrooms properly, first, trim the mushroom stems with a knife.

Then it’s best to wipe the mushrooms instead of rinsing them under water. The reason is that mushrooms are porous by nature and can absorb water.

To wipe them, use a damp paper towel or a soft brush.

If they’re really dirty, rinse them under cold water in a colander. But act quickly. Then pat them dry with paper towels or place them on a clean kitchen towel and let them air dry for a few minutes.

White Cheddar Stuffed Mushrooms Recipe

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Servings6
  • Yield6

Level: Easy


For the Stuffed Mushrooms:

For the Creamy Four-Cheese Sauce:


How to Make Longhorn Stuffed Mushrooms

Preparing The Mushrooms

Preheat the oven to 350oF. Line a baking sheet with a baking mat or parchment paper.

Clean the mushrooms under clear water and carefully remove the stems.

Use a small knife to remove part of the mushroom hat. With a Parisian or regular spoon, scrape out gill from the inside of the cap.


Stuffing The Mushrooms

Take the cheese spread and stuff the mushroom caps. Season with salt and pepper.


In a mixing bowl, combine the grated parmesan, the breadcrumbs, and olive oil. Gradually sprinkle the cheese and breadcrumbs mixture over the cream cheese filling and the mushrooms.


Baking The Mushrooms

Put the mushrooms onto a baking sheet, making sure that there’s enough room between them.


Bake the mushrooms for 15 minutes until the topping is golden brown and looks nice and crispy.

Preparing The White Cheddar Sauce

While the mushrooms are baking, melt the butter in a medium saucepan. Add the flour and whisk continuously. Gradually add the heavy cream. Keep stirring to prevent lumps.

Add in the cheddar cheese, gouda cheese, parmesan cheese, mozzarella cheese and the mushroom stems. Season with salt and pepper.

If the sauce is too thick, add the milk gradually until you get the desired texture.

Once all of the ingredients are thoroughly combined, take the cheese mixture off the heat.


Put It All Together

Remove the stuffed mushrooms from the oven. Let cool for a few minutes.


Spread the cheese sauce on your plate and add the mushrooms on top of it. Alternatively, drizzle the sauce over the mushrooms.


Serve and enjoy!

Tips for Making the Best Longhorn White Cheddar Stuffed Mushrooms

  • Don’t throw the stems away! Instead, freeze them for a soup or mushroom sauce base.

  • I choose medium-large mushrooms because they’re easier to stuff. But the original recipe calls for white button mushrooms. If you want to stick to the original recipe, keep the same stuffing and sauce quantity. Simply plan to stuff 24 small mushrooms.

  • For the cream cheese, I choose herbed garlic cheese, similar to herb pub cheese. But any brand or type will do! 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.

  • The cheesy sauce is similar to this cream sauce base but with added cheese. The quantities change slightly. But you can easily follow the cream sauce base recipe for this cheddar stuffed mushrooms recipe.

  • You can replace the heavy cream with sour cream for a healthier version. It will work perfectly in the cream sauce base.

  • To boost the flavor with umami, stir in 1 tbsp of Worcestershire sauce or soy sauce.

  • The sauce includes 4 types of cheese, but you can get creative here. Replace one of the cheeses with provolone cheese or blue cheese, depending on your taste.

Can You Freeze Stuffed Mushrooms?

Yes, you can freeze fully cooked stuffed mushrooms for 2-3 months. But the texture will change. Since this recipe contains cream cheese, the mushrooms will become grainy.

This is why I usually don’t recommend freezing them when fully baked. Instead, I partially bake them before I flash-freeze them for three hours. Then I store them in a freezer bag for 3 months max.

Longhorn Stuffed Mushroom Pinterest

Try These Other Mushrooms Recipes Next!

Did You Like It?

Drop me a message in the comments section to let me know! And don’t forget to leave a rating ⭐⭐⭐⭐⭐

Nutrition Facts (per serving)
  • 617Calories
  • 44.7 g Fat
  • 19.4 g Carbs
  • 26 gProtein
Show Full Nutrition Label
Nutrition Facts
Servings: Per Serving Size (based on 6 servings)
Amount per serving
Calories 617
% Daily Value*
Total Fat44.7 g 57%
Saturated Fat24.7 g 123%
Cholesterol105 mg 35%
Sodium927 mg 40%
Total Carbohydrate19.4 g 7%
Dietary Fiber1.3 g 5%
Total Sugars8.7 g
Protein26 g
Vitamin C390 mg 1950%
Calcium581 mg 45%
Iron3 mg 19%
Potassium398 mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.