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–+ servings
Longhorn stuffed mushrooms (with creamy white cheddar filling, parmesan rust, and four cheese sauce)

Longhorn Stuffed Mushrooms

By: Alyona Demyanchuk
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! 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American

Equipment

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 unbleached all-purpose flour
  • 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.
    cleaning whole white mushrooms for Longhorn stuffed mushrooms
  • Mix the garlic herb cream cheese, 2 oz grated cheddar cheese, and 1 oz grated provolone cheese.
    Making the garlic herb cream cheese filling for longhorn stuffed mushrooms
  • Stuff the cream cheese mixture into each mushroom cap. Arrange the mushrooms in a lightly greased baking dish and bake for 15 minutes.
    Arranging stuffed mushrooms and baking them
  • Meanwhile, make the Parmesan crust by combining all ingredients in a small bowl. Set aside.
    Prepared Parmesan cheese crust for Longhorns stuffed mushrooms
  • 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.
    Four cheese sauce for stuffed mushrooms (Longhorn copycat)
  • 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.
    Assembling stuffed mushrooms before they broil in the oven
  • Broil stuffed mushrooms for 4 minutes. Serve.
    broiled stuffed mushrooms with a parmesan cheese crust

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. 
Nutrition Facts
Longhorn Stuffed Mushrooms
Serving Size
 
1 serving (5 mushrooms)
Amount per Serving
Calories
281
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
64
mg
21
%
Sodium
 
360
mg
16
%
Potassium
 
334
mg
10
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
754
IU
15
%
Vitamin C
 
2
mg
2
%
Calcium
 
296
mg
30
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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