Best Recipe for Longhorn Steakhouse Stuffed Mushrooms Copycat

Craving Longhorn Steakhouse Stuffed Mushrooms? We have the recipe. Copycat recipes like this are the closest you can get to the restaurant version without dining there. These flavorful mushrooms combine the perfect blend of cheeses, garlic, and herbs to create an indulgently savory treat.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Keyword: appetizer, copycat, Gameday food, Holiday recipe, summer party

Servings: mushrooms

Calories: 60kcal

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Kitchen Essentials

Apple Slicer

Melon Baller

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Ingredients

Roasted Mushrooms

16 Ounces White Button Mushrooms
Olive Oil
1 ½ Teaspoons Garlic Powder
1 / teaspoon Salt

Cream Cheese Filling

8 Ounces Cream Cheese Softened
1 Teaspoon Garlic Powder
1 Tablespoon Italian Seasoning
1/4 Cup Parmesan Cheese Shredded

Topping

Shredded white cheddar cheese or parmesan ¾ cup
3/4 Cup Panko Breadcrumbs
1 Tablespoon Parsley Flakes fresh and chopped or dried

Sauce

1/4 Cup white cheddar Shredded
¼ Cup Parmesan cheese Shredded
1/4 Cup Romano cheese Shredded
1/4 Cup Gruyere cheese Shredded
1/2 Teaspoon Worcestershire sauce
1/4 Cup Half and Half
1/2 Cup Sour Cream or Mayonnaise
1 Teaspoon Pepper
1/2 Teaspoon Dry Mustard

Instructions

Roasted Mushrooms

Preheat the oven to 450 degrees Fahrenheit.
Clean any dirty and debris from the mushrooms by wiping with a clean cloth, paper towel, or pastry brush. Remove the stems in the center of the mushrooms.
Gently toss mushrooms with olive oil, garlic powder, and salt. Place on a baking sheet in a single layer.
Roast for 15 minutes, stirring at 7 minutes. The mushrooms will shrink from the baking. This is normal.

Cream Cheese filling

In a medium bowl, combine the softened cream cheese with the garlic powder, Italian seasoning, and parmesan cheese.
Mix until well combined.
Stuffing and Baking the Mushrooms
Turn the oven temperature down to 375 degrees Fahrenheit.
Stuff each mushroom with about 1 teaspoon of the cream cheese mixture.
Place the mushrooms in a single layer side-by-side on the baking sheet lined with parchment paper or aluminum foil for easy cleanup.
Finally, top with shredded white cheddar cheese. Combine the panko breadcrumbs and parsley. Sprinkle on top.
Bake for 15-20 minutes or until cheese is melted and just starting to turn a golden brown.

Cheese Sauce

To save time, while the mushrooms are baking, prepare the white sauce.
In a saucepan, combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream and cook over medium heat.
Add the shredded cheeses, white cheddar, Parmesan cheese, Romano cheese, and Gruyere cheese. Continue cooking stirring constantly until the cheeses are melted and the creamy sauce is well combined.

Assembly

Pour the cheese sauce into the bottom of your serving dish, casserole dish, or place in ramekins and serve it on the side for your guests to spoon over their mushrooms or dip into.
However, the steakhouse places theirs on top of the sauce. In the serving dish.

Notes

Try not to over stuff the mushrooms. The filling will bubble up and out while baking. Or the mushrooms will split.

Line the baking sheet with parchment or aluminum foil for easy clean up.

Recipe Variation

Can you 1 cup of shredded cheese rather than the four cheeses in the cheese sauce mixture.

Rather than the white button mushrooms, baby bellas or use jumbo mushroom caps for a main course version. You will make less of them, but they will be just as delicious.

Nutrition