Longhorn-Style White Cheddar Stuffed Mushrooms
easyhealthyrecipes.com/longhorn-steakhouse-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!
Recipe makes approximately 6
Equipment Needed
- 6 oven proof single-serve dishes (or one large baking dish - see notes)
Ingredients Needed
- 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
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.
Recipe 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 Info (Approximate)
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