Longhorn Steakhouse Stuffed Mushroom Recipe

These white cheddar stuffed mushrooms taste just like you bought them from Longhorn Steakhouse. They are stuffed with a garlic cream cheese, topped with white cheddar cheese, and sit in a creamy bed of cheesy-goodness!

I love a good stuffed mushroom recipe, and this is one of the best I’ve ever had.

The filling is a garlic-herb cream cheese, which is topped with white cheddar and panko bread crumbs. After they are baked, you set them in a delicious and flavorful white cheese sauce that is good enough to eat on its own.

Below you will find everything you need to know to make this recipe. Please use the Table of Contents to navigate to the section that would be most useful to you.

We hope you’ll enjoy this recipe as much as we do! It has a lot of steps, but it’s not a hard recipe to make. It’s certainly worth making!

How to clean mushrooms

Cleaning mushrooms for a stuffed mushroom recipe is an essential step to ensure that they are free of dirt and debris. Here’s a simple method to clean mushrooms for stuffing:

First, select fresh mushrooms that are firm and plump

Gently twist or use a small knife to remove the stems from the mushrooms

Dampen a paper towel with water. Hold a mushroom cap by the edges to avoid bruising, and gently wipe the cap to remove any dirt or debris. Continue with the rest of the mushrooms.

Avoid soaking mushrooms in water, as they can absorb water and become soggy.

Check the mushrooms for any remaining dirt or debris. If needed, use a small knife to carefully remove any stubborn particles

After cleaning, use a dry paper towel to pat the mushrooms dry. Excess moisture on the mushrooms can impact the texture of the stuffing.

What types of mushrooms are used to make Longhorn Steakhouse Stuffed Mushrooms?

Our recipe calls for White Bottom Mushrooms but there are other types of mushrooms that typically work well for stuffed mushrooms.

You can experiment with: Cremini Mushrooms- Also known as baby bella mushrooms, cremini mushrooms have a deeper flavor compared to white button mushrooms.

Baby portobellos, or mini portobellos, have a robust flavor and a firm texture. 

If you prefer a heartier stuffed mushroom, you can use large portobello caps. These can be more substantial and are often grilled or baked as a main dish.

Shiitake mushrooms have a distinctive umami flavor and a more substantial texture. They can add a unique twist to stuffed mushrooms.

Step-by-Step Instructions

Makes about 20 mushrooms

Roasted Mushrooms

• 16 ounces of white button mushrooms
• Olive or Avocado Oil
• Garlic Powder
• Salt

Cream Cheese Filling

• 8 ounces soft cream cheese
• 1 teaspoon Garlic powder
• 1 tablespoon Italian Seasoning
• 1/4 cup shredded parmesan cheese

Topping

• Shredded white cheddar cheese
• 3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes

Sauce

• 1/4 cup shredded white cheddar 
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded Romano cheese
• 1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
• 1/2 teaspoon Worchestire sauce
• 1/4 cup half and half
• 1/2 cup sour cream
• 1 teaspoon Pepper
• 1/2 teaspoon dry mustard

Roasting the Mushrooms

Preheat the oven to 450 degrees

Wash mushrooms thoroughly

Remove the centers of the mushrooms

Wash and take out the center of the mushrooms.

Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet.

Roast for about 15 minutes, stirring them about 1/2 way through.

**The mushrooms will shrink considerably in the oven. Don’t be alarmed by this!**

Making the Cream Cheese filling

Combine the softened cream cheese with about 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1/4 cup shredded parmesan cheese.

Mix until everything is combined. Set aside until mushrooms are done roasting.

Baking the Mushrooms

Preheat oven to 375 degrees.

Stuff each mushroom with a little bit of the cream cheese – I used about 1 teaspoon in each.

Place the mushrooms side-by-side on the baking sheet.

Top with shredded white cheddar cheese, and then the final layer should be the parsley panko.

Bake for 15-20 minutes or until cheese is browned.

Cheese Sauce

While the mushrooms are baking, prepare the sauce to put the mushrooms in.

Combine the half and half, Worcestershire sauce, dry mustard, pepper, and  sour cream over medium heat. 

Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy.

Final Assembly

Pour the cheese sauce into the bottom of your serving dish.

Place mushrooms on top of the sauce.

Enjoy!

About this Recipe

Did I mention that after I came up with our copycat Longhorn Wild West Shrimp, that I realized I have some kind of sensitivity to shellfish?

Well, I actually realized it when I had lobster for the first time in December, and then a lot of things started to make sense (like how I was super, super sick anytime I ate shrimp – it was always around other food, though, so I didn’t connect the dots).

ANYWAYS. The Wild West Shrimp was my favorite dish, and since I can’t get it there now…I’ve found another appetizer that I like just as much…maybe even a little bit more.

White Cheddar Stuffed Mushrooms. Oh man. They are absolutely delicious – as soon as I tried them, I thought to myself, “Yep, definitely going to have to come up with a copycat recipe for these.”

And that I did. We ordered some from the Longhorn carry out for lunch one day, and we spent a lot of time trying to figure out exactly how to make these. I looked at the description online and played around with a few things, and I think we nailed it.

The homemade version is seriously incredible. I can hardly wait to make them again.

The recipe is a bit time-intensive, but it’s not hard. There are just a lot of steps – but I promise, it’s 100% worth the effort.

It has several components – you have to roast the mushrooms, make a cream cheese filling, and then make a cheesy fondue-esque sauce. And then you assembled everything together.

Substitutions

I chose the white button mushrooms because they looked like a good size, and they weren’t too expensive.

If you want larger mushrooms, you never can go wrong with Portobellos.

Keep in mind that the mushrooms will shrink in the oven, so make sure you don’t get SUPER tiny mushrooms to begin with.

I wouldn’t suggest changing any of the cheeses. I felt this blend was completely perfect, and I can’t guarantee results with other kinds.

You could substitute the sour cream with mayonnaise.

If you don’t have Worchestire sauce, a good substitute is 2 tsp soy sauce, 4 drops hot pepper sauce, 1/4 tsp lemon juice and 1/4 tsp granulated sugar mixed together.

Serving Suggestions

These make for a great side dish for many main dishes – and it’s a great finger food for an appetizer spread.

We recently served this with roast beef and mashed potatoes, and it was a great complement to the meal.

It can be a little salty, so I would recommend having some kind of vegetable, fruit, or tossed salad with them.

FAQ

Where do I find Gruyere cheese? Some stores will have it out in pre-sliced packages, but I had to go to the deli and ask them to slice some for me.

Can I make these ahead of time? You could prepare the mushrooms ahead of time, but I wouldn’t make them until right before you serve them. I would not make the cheese sauce ahead of time.

How can I make this healthier? You could use lower fat cream cheese and sour cream.

Is this recipe keto? I think you could eat this on the Keto diet. You may want to substitute crushed up pork rinds for the bread crumbs.

Other Longhorn Copycat Recipes

We love Longhorn Steakhouse here at Simply Side Dishes. Here are a few other copycat recipes we have made:

• Longhorn Steakhouse Wild West Shrimp
• Longhorn Steakhouse Mac and Cheese
• Longhorn Steakhouse Mashed Potatoes
• Longhorn Steakhouse Broccoli

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