White Cheddar Stuffed Mushrooms (Longhorn Copycat!) Recipe

Introduction

These White Cheddar Stuffed Mushrooms are a delicious copycat of Longhorn Steakhouse’s famous appetizer. Filled with creamy herb cheese and topped with a golden Parmesan panko crust, they’re perfect for parties or as a savory snack. The rich white cheddar sauce adds an extra layer of indulgence.

Ingredients

• 24 white button mushrooms (or baby portobello)
• 1 ½ cups Herb Pub Cheese (see notes)
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 tablespoons half and half
• ½ cup Panko breadcrumbs
• 1 cup white cheddar cheese, grated and tossed in flour (room temperature)
• 1 tablespoon flour (optional)
• ¼ cup half and half
• 1/8 cup dry white wine
• ¼ teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper
• ½ cup mayonnaise (can substitute sour cream)

Instructions

1. Step 1: Prepare the white cheddar sauce by combining half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream in a bowl. Set aside.
2. Step 2: Heat this mixture in a double boiler over simmering water for 15 minutes, stirring occasionally.
3. Step 3: Gradually add the grated white cheddar cheese tossed in flour, stirring until melted and smooth. Remove from heat and set aside.
4. Step 4: Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and carefully remove stems. (Save diced stems for stock!)
5. Step 5: Stuff each mushroom cap with Herb Pub Cheese, filling almost to the top.
6. Step 6: Mix Parmesan, provolone, and half and half in a microwave-safe bowl. Microwave for 25 seconds, then stir in panko breadcrumbs. Let cool until it firms slightly.
7. Step 7: Top each stuffed mushroom evenly with the cheese and panko mixture, using your hands.
8. Step 8: Place mushrooms on a lined baking sheet and bake for about 15 minutes until golden on top and firm. Rotate mushrooms halfway through for even cooking.
9. Step 9: Let mushrooms rest for 5 minutes before serving to firm up and cool slightly.
10. Step 10: Serve with the white cheddar sauce either spread on a plate underneath, drizzled over the mushrooms, or as a side dip.

Tips & Variations

• Use baby portobello mushrooms for a meatier texture and deeper flavor.
• For a lighter version, substitute mayonnaise with sour cream in the sauce.
• Freeze diced mushroom stems to add rich flavor to homemade vegetable or chicken stock.
• Add chopped fresh herbs like parsley or chives to the cheese filling for extra freshness.
• Be careful not to overfill mushrooms to prevent filling overflow during baking.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes or until warm. The white cheddar sauce can be stored separately and gently reheated on the stovetop or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stuffed mushrooms ahead of time?

Yes, you can prepare the mushrooms and filling a few hours ahead, then bake just before serving. Keep the assembled mushrooms refrigerated until ready to bake.

What can I use if I don’t have Herb Pub Cheese?

You can substitute with a cream cheese mixed with herbs like garlic powder, onion powder, parsley, and chives for a similar flavor profile.

White Cheddar Stuffed Mushrooms (Longhorn Copycat!) Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

These White Cheddar Stuffed Mushrooms are a delicious Longhorn Steakhouse copycat appetizer featuring white button mushrooms stuffed with a creamy herb pub cheese blend and topped with a crispy Parmesan panko mixture. They are served with a rich, velvety white cheddar sauce made with white wine, Worcestershire sauce, and mayo for dipping or drizzling. This easy oven-baked appetizer is perfect for parties, game day, or any gathering where flavorful bite-sized treats are appreciated.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 stuffed mushrooms (approximately 8 servings if 3 mushrooms per serving) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Parmesan Panko Mushrooms

• 24 White Button mushrooms (or baby portobello)
• 1 ½ cups Herb Pub Cheese (see notes)
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 Tablespoons half and half
• ½ cup Panko breadcrumbs

White Cheddar Sauce (makes 1 cup)

• 1 cup white cheddar cheese, grated and tossed in 1 Tablespoon flour, room temperature
• ¼ cup half and half
• 1/8 cup dry white wine
• ¼ teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper
• ½ cup mayonnaise (can substitute sour cream)

Instructions

1. Prepare the White Cheddar Sauce: Grate the white cheddar cheese and toss it with flour to ensure smooth melting. In a bowl, combine half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream. Set the mixture aside until the mushrooms are ready.
2. Heat the Sauce: Using a double boiler over simmering water, heat the mixture for 15 minutes, stirring occasionally. Gradually add the grated cheddar cheese, stirring to combine until the sauce is smooth. Remove from heat and keep warm.
3. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.
4. Prepare the Mushrooms: Clean the mushrooms with a damp paper towel. Remove the stems by tracing around them with a paring knife and gently pulling out the stems. Save and dice the stems for stock if desired. Fill each mushroom cap with herb pub cheese, almost up to the top.
5. Make the Topping: Combine Parmesan, chopped provolone, and half and half in a microwave-safe bowl. Microwave for 25 seconds, stir, then add panko breadcrumbs. Let the mixture cool to thicken.
6. Top Mushrooms: Carefully spoon or pat the cheese-panko mixture over the stuffed mushrooms. Avoid overfilling as the filling will bubble and may overflow during baking.
7. Bake: Arrange mushrooms on the lined baking sheet. Bake for about 15 minutes until the tops are golden and the mushroom bases remain firm. Rotate mushrooms halfway through baking to ensure even browning.
8. Rest and Serve: Let the mushrooms rest for 5 minutes after baking to firm up and cool slightly. Serve with the white cheddar sauce either spread on a plate beneath, drizzled over, or as a dipping sauce in ramekins with forks.

Notes

• Herb Pub Cheese can be store-bought or homemade; it’s a creamy cheese spread with herbs.
• Keeping the white cheddar cheese at room temperature and tossing with flour helps create a smooth sauce without lumps.
• Using a double boiler prevents direct heat and curdling of the sauce.
• You can save the mushroom stems for making homemade vegetable or mushroom stock.
• Be careful not to overfill the mushrooms to prevent overflow while baking.
• If you prefer sour cream to mayonnaise in the sauce, that substitution works well.
• For even cooking, rotate mushrooms midway through baking.

Keywords: stuffed mushrooms, white cheddar sauce, Longhorn copycat, appetizer, baked mushrooms, herb pub cheese, panko topping, party snacks, easy appetizers