Copycat White Cheddar Stuffed Mushrooms, like the restaurant appetizer. Longhorn Steakhouse stuffed mushrooms are cheesy, creamy, and so good! Filled with a garlic herb whipped cream cheese spread and crunchy parmesan crust. It’s good just like that or with the creamy four-cheese sauce!
We love Steakhouse Restaurants! Try some of our favorite dishes, like Longhorn Parmesan-crusted Chicken, Copycat Longhorn Spinach Dip Recipe, and Outback Bread! Alice Springs Chicken is another favorite at Outback Steakhouse!
Longhorn Stuffed Mushrooms
Longhorn stuffed mushrooms aren’t your usual stuffed mushrooms recipe! In fact, this stuffed mushroom recipe is an exact copycat version of the Longhorn mushrooms served at the restaurant.
A former employee shared how Longhorn makes their four-cheese sauce. Apparently, it goes into their Mac and cheese and these stuffed mushrooms appetizer (go figure).
As a home cook, I typically wouldn’t bother with making the four cheese sauce just for an appetizer, but trust me, it’s worth it.
Longhorn Stuffed Mushrooms Recipe:
My first attempt at making the Longhorn Steakhouse stuffed mushrooms was to simply stuff the mushroom caps with the garlic herb cream cheese spread (how smart and what a shortcut) and then top them with Parmesan Panko bread crumbs.
It was easy and very good. However, adding shredded aged cheese to the cream cheese filling really takes this another notch.
I went ahead and fiddled with making Longhorn’s four-cheese sauce, and WOW! It was so delicious! I can easily see how you can add this to Cavatappi Pasta, mushrooms, or even baked potatoes!
If you make this Longhorn stuffed mushroom recipe without the sauce, it will still be good. However, to make it worth the extra hassle for what should be an easy appetizer, quadruple the cheese sauce recipe and stretch it for mac and cheese or baked potatoes.
To me, it is worth all the hassle if I can squeeze some extra meals in one shot. The choice is yours, but know that it’s equally delicious with or without the cheese sauce.
Let’s make Longhorn Mushrooms!
Mise en Place
Equipment:
- A large 9×13 baking dish or two smaller ones
- Medium saucepan
- Set of mixing bowls
- Box grater
Longhorn White Cheddar Stuffed Mushrooms Ingredients:
White cheddar stuffed mushrooms are delicious with just the cheese stuffed and Parmesan crust; however, adding ingredients like the fancy provolone and cheddar cheeses makes this appetizer superb!
- Mushrooms- I buy the white button mushrooms sold by the brown Bella mushrooms; they are perfect for this appetizer and cheap.
- Whipped Cream Cheese- Any tub of garlic and herb whipped cream cheese will work. I used the Philadelphia brand.
- Cheddar Cheese—Buy a block and grate your own cheese for a gooey cheese melt. Pre-grated cheese often has cellulose to prevent cheese from caking, so it melts drier.
- Provolone cheese has a sharp and smoky flavor, perfect for mushrooms.
- Longhorn Four Cheese Sauce is made with a standard roux and a blend of four different cheeses (gruyere, cheddar, parmesan, and Fontina). Add a pinch of smoked paprika at the end.
Pro Chef Tip
Pro tip: Swiss or provolone cheese is the best substitute for Gruyere cheese. If you don’t have Fontina cheese, use Havarti or more Cheddar cheese. For a shortcut, I would substitute the four cheeses with an Italian cheese blend.
Copycat Recipe for Longhorn’s Four Cheese Sauce:
A former employee shared how the four-cheese sauce was made at Longhorn. Here’s how he did it:
In a medium saucepan, add two tablespoons of butter and melt, then stir in 2 tablespoons of flour. Add 2 cups of Half and Half till thick. Slowly stir in each cheese (2 ounces shredded Gruyere cheese, 8 ounces shredded cheddar, two tablespoons shredded Parmesan, and 4 ounces shredded Fontina cheese. Sprinkle in 1 teaspoon of smoked paprika.
According to him, the recipe above makes enough cheese sauce for one pound of pasta. I scaled it down for the stuffed mushrooms, and it’s just enough for this recipe.
You can drizzle Longhorns’ four cheese sauce over grilled meats, loaded fries, baked potatoes, and steamed veggies.
How To Make Longhorn Stuffed Mushrooms:
Longhorn white cheddar stuffed mushrooms are easy to make at home and even easier without the cheese sauce (if you opt out).
- Preheat oven to 400°F (204°C).
- Wash and pat dry the mushrooms to remove any dirt. Remove the stems by running a paring knife around the inside of the cap and removing any tissue or stem pieces. You want to hollow out the caps for the filling.
- Mix together the garlic, herb whipped cream cheese with 2 oz of cheddar cheese, and 1 oz of shredded provolone. Stuff this filling into the mushrooms.
- Arrange stuffed mushrooms onto a lightly greased baking dish. Bake stuffed mushrooms for 15 minutes.
- Meanwhile, make the parmesan crust by combining the Panko bread crumbs, shredded parmesan cheese, garlic powder, and melted butter. Set aside.
- Make the cheese sauce like you would a bechamel sauce. Reserve half of the grated cheeses for sprinkling over the mushrooms later. Stir in half the cheeses and smoked paprika.
- Drizzle cheese sauce over cooked mushrooms. Sprinkle with reserved cheeses (from the cheese sauce) and top with the Parmesan garlic cheese crust. Broil for 4 minutes on the middle rack and serve.
Tip: If your sauce gets too thick, thin it out with a splash of half and half.
Can I Make Ahead Stuffed Mushrooms?
Yes! These copycat Longhorn stuffed mushrooms can be stuffed and baked for a later time. Be sure to cover the stuffed mushrooms well before refrigerating so they don’t oxidize. They may need an additional 5 minutes to bake if baking straight from the refrigerator. I recommend preheating any glass cookware along with the oven so that it doesn’t burst. Rapid heat can shock glass cookware.
Storing and Reheating
Leftover Longhorn stuffed mushrooms can be kept in the fridge for up to 3 days (if they last that long).
The best way to reheat stuffed mushrooms is in the oven to crisp up the parmesan crust and heat the stuffing evenly. Bake mushrooms uncovered in a small baking dish at 350°F for 15-20 minutes.
The microwave will work, but be careful not to overheat, as mushrooms can be rubbery afterwards.
Helpful Tips:
- I use whole white mushrooms for these Longhorn stuffed mushrooms. They do not soak up water like slippery jacks or other varieties. That is why I can wash them in cold water and pat them dry. If your using different variety mushrooms you may need to wipe them clean instead.
- Save the stems for a vegetable broth later. You can freeze them in a bag until you make broth.
- For more flavor, you can sprinkle the mushroom caps with lemon butter and prairie dust (or whatever you have) then stuff.
- To make a meal out of stuffed mushrooms, place them on top of cooked brown rice with the cheese sauce (yum)!
More Restaurant-style Copycat Appetizers To Make at Home:
Longhorn Stuffed Mushrooms
Equipment
- 1 large 9x13 baking dish (or two smaller ones)
Ingredients
For the Mushrooms:
- 16 oz whole white mushrooms
- 4.5 oz Garlic and herb cream cheese (about half of a tub)
- 2 oz white cheddar cheese (shredded)
- 1 oz provolone cheese (shredded)
Parmesan Crust:
- 2 Tbsp Panko bread crumbs
- 2 Tbsp shredded parmesan cheese
- 1/4 tsp garlic powder
- 1/2 Tbsp salted butter
Four Cheese Sauce: (optional)
- 1/2 Tbsp salted butter
- 1/2 Tbsp all-purpose flour
- 1/2 cup half and half
- 3.5 oz Shredded cheeses* see note below (divided)
- 1/2 Tbsp shredded parmesan cheese
- 1/8 tsp smoked paprika
Instructions
Instructions:
Preheat the oven to 400ªF. Position the rack in the middle of the oven. Wash and dry mushrooms. Using a paring knife, remove the stems and trim off any tissue or flesh around the sides of the caps.- Mix the garlic herb cream cheese, 2 oz grated cheddar cheese, and 1 oz grated provolone cheese.
- Stuff the cream cheese mixture into each mushroom cap. Arrange the mushrooms in a lightly greased baking dish and bake for 15 minutes.
- Meanwhile, make the Parmesan crust by combining all ingredients in a small bowl. Set aside.
- Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour, add half and half, and cook until thickened. Stir in half the cheeses and reserve the other half to top the mushrooms later.
- When the mushrooms have baked, evenly drizzle the cheese sauce over the mushrooms. Sprinkle with the reserved cheeses and top with the Parmesan crumb mixture.
- Broil stuffed mushrooms for 4 minutes. Serve.
Notes
- Shred 1/2 ounce of provolone or gruyere, 2 ounces of cheddar, and 1 ounce of Fontina cheese—reserve half of this mixture for sprinkling over the tops before broiling.
- You can use any blend of shredded cheeses.
