Longhorn Steakhouse Stuffed Mushrooms
Posted: 05/04/26
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These Longhorn-Style White Cheddar Stuffed Mushrooms are just like the ones from Longhorn Steakhouse with a creamy filling topped topped with crispy parmesan breadcrumbs, all baked in a luscious white cheddar sauce. They’re the perfect vegetarian appetizer or side dish for at-home steak nights!
Why You’ll Love This Recipe
- Don’t let the relatively long ingredient put you off – these Longhorn Steakhouse copycat stuffed mushrooms are so easy to make with typical ingredients probably already stocked in the typical American kitchen.
- Complete your steak dinner with our sous vide flank steak (or another cut or cooking method of steak with our favorite steak seasoning), green beans and a couple of Texas Roadhouse-style loaded baked potatoes!
- These cheesy stuffed mushrooms take the classic appetizer to a whole new level by baking them in a sharp, creamy cheddar sauce. We absolutely love this, but if you’re looking for something to serve as finger food these would still be delicious baked without the sauce. Or, you could try our recipes for vegetarian stuffed mushrooms, or sausage stuffed mushrooms!
Chef’s Tips
- If you need these baked mushrooms to be vegetarian, make sure your parmesan-style cheese is vegetarian friendly, as classic parmesan is not!
- Wipe the mushrooms clean, don’t wash them! Mushrooms absorb water really easily so if you wash them before preparation you’ll end up with soggy, slimy stuffed mushrooms. Yuck!
- Serve these mushrooms in individual dishes – 4 mushrooms in each – for a classy steakhouse-style appetizer, or bake them in one big baking dish if you’re planning on serving them as a side dish.
- To get ahead, you can stuff the mushrooms a couple of hours in advance, and make the sauce – lay a piece of plastic wrap touching the surface to make sure it does not form a skin and go lumpy. Assemble and add the breadcrumb topping just before baking!
More Delicious Copycat Recipes
- Texas Roadhouse Seasoned Rice Recipe
- Chick-fil-A Coleslaw Recipe
- Texas Roadhouse Cinnamon Honey Butter Recipe
- Healthy Chicken Bryan Recipe
- Copycat Texas Roadhouse Baked Potato Recipe
- Copycat Texas Roadhouse Steak Seasoning Recipe
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Longhorn-Style White Cheddar Stuffed Mushrooms
These amazing Longhorn Steakhouse copycat stuffed mushrooms are a delicious creamy stuffed mushroom with a crunchy garlic breadcrumb topping, baked in a rich cheesy sauce perfectly portioned out to serve as appetizers for your next at-home steak night!
Ingredients
- 24 white button or cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
Filling
- 8 oz cream cheese softened
- ⅓ cup grated parmesan
- ½ cup shredded white cheddar
- ¼ cup shredded provolone
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
White Cheddar Sauce
- ½ cup half and half
- 2 tablespoons dry white wine optional
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- 1 tablespoon flour
- 1 cup shredded white cheddar
- ¼ cup sour cream
Parmesan Panko Topping
- ½ cup panko breadcrumbs
- ⅓ cup grated parmesan
- 2 tablespoons melted butter
- Pinch garlic powder
Equipment
- 6 oven proof single-serve dishes or one large baking dish – see notes
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or foil.
- Clean mushrooms by wiping with a damp paper towel. Remove stems and set them aside. Toss mushroom caps with olive oil and a pinch of salt. Arrange cap-side down on the baking sheet and roast for 8–10 minutes until they release their liquid. Remove from oven and drain any liquid from the caps. Reduce oven to 375°F.
- Finely chop the reserved mushroom stems. Melt butter in a skillet over medium heat and sauté the stems with the garlic for 4–5 minutes until softened and lightly browned. Let cool slightly.
- In a bowl mix cream cheese, parmesan, white cheddar, provolone, garlic powder, Italian seasoning, black pepper, and the sautéed mushroom stems until smooth. Fill each mushroom cap generously.
- To make the sauce, in a small saucepan whisk half and half, wine, Worcestershire, mustard, and flour over medium heat until slightly thickened. Stir in white cheddar until melted, then whisk in sour cream until smooth.
- Spread the white cheddar sauce in the bottom of the individual baking dishes, or one large one. Arrange the stuffed mushrooms on top of the sauce.
- Mix panko, parmesan, melted butter, and garlic powder. Sprinkle evenly over the mushrooms.
- Bake 15–18 minutes until the mushrooms are tender and the tops are golden. Broil 1–2 minutes if needed to brown the topping.
- Let rest about 5 minutes before serving.
Notes
Make it vegetarian: If you need these baked mushrooms to be vegetarian, make sure your parmesan-style cheese is vegetarian friendly, as classic parmesan is not!
Wipe the mushrooms clean: Don’t wash them! Mushrooms absorb water really easily so if you wash them before preparation you’ll end up with soggy, slimy stuffed mushrooms. Yuck!
Serving suggestion: Serve these mushrooms in individual dishes – 4 mushrooms in each – for a classy steakhouse-style appetizer, or bake them in one big baking dish if you’re planning on serving them as a side dish.
Make-ahead: To get ahead, you can stuff the mushrooms a couple of hours in advance, and make the sauce – lay a piece of plastic wrap touching the surface to make sure it does not form a skin and go lumpy. Assemble and add the breadcrumb topping just before baking!
Nutrition Information
Calories: 467kcal | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 0.2g | Total Carbs: 9g | Fiber: 1g | Sugar: 2g | Net Carbs: 8g | Vitamin C: 1mg | Cholesterol: 37mg | Sodium: 305mg | Potassium: 101mg | Calcium: 151mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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