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!
Stuffed Mushrooms from Longhorn
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 wanted 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
Printable Recipe
Longhorn White Cheddar Stuffed Mushrooms
Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.
Ingredients
Roasted Mushrooms
- 16 ounces of white button mushrooms
- Olive or Avocado Oil
- 1.5 teaspoon Garlic Powder
- 1 teaspoon 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 Worcestershire sauce
- 1/4 cup half and half
- 1/2 cup sour cream
- 1 teaspoon Pepper
- 1/2 teaspoon dry mustard
Instructions
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
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!
Monique says
I LOVE this recipe!! I have made it twice now. I forgot about the half and half 2nd time around so I subbed milk. The sauce started to separate but it was still good. Only real change I will make is fewer bread crumbs, otherwise this is as close as it gets to the real thing. In my opinion it’s even better after factoring in the cost of going out to eat with the cost of purchasing the ingredients which can be used multiple times, even the cost of the gruyere isn’t a huge hit once you realize how many 1/4 cups you can get out of 1 small chunk. The local Longhorn was REALLY disappointing the last visit so I am so happy that you’ve done a wonderful job figuring it out.
Katie Clark says
Thank you so much for your review! I’m so glad you love these as much as we do. Great tip for the bread crumbs. And I totally agree about the cost of it!
Alyssa says
Theres a lot of discrepancy between the ingredient list and then recipe. For example, list says 1/4 cup of shredded parm and 1 tablespoon of italian seasoning. Later the recipe says 1/8 c and 1 tsp. Confusing.
Katie Clark says
Sorry, not sure how that happened. The printable recipe is the correct one.