White Cheddar Stuffed Mushrooms (Longhorn Copycat!) Recipe
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.
- 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
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
- 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.
- 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.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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
