If you love restaurant-style appetizers, this Longhorn Stuffed Mushroom Recipe With Cheddar Cheese is a must-try. Inspired by the famous stuffed mushrooms served at LongHorn Steakhouse, this homemade version brings the same creamy, cheesy, savory flavor right to your kitchen.
These mushrooms are filled with rich herb pub cheese, topped with Parmesan, Provolone, and crispy panko breadcrumbs, then served with a smooth white cheddar sauce. Every bite is creamy, slightly crunchy, and full of bold flavor.
The best part? This recipe is simple and easy to follow. Even if you are a beginner cook, you can make this without stress. Perfect as a party appetizer, holiday side dish, or weekend snack.
Let’s get started!
What Is Longhorn Stuffed Mushroom Recipe With Cheddar Cheese?
Longhorn Stuffed Mushroom Recipe With Cheddar Cheese is a copycat version of the popular appetizer from LongHorn Steakhouse.
It features:
- Fresh white button mushrooms
- Creamy herb pub cheese filling
- A cheesy Parmesan-Provolone topping
- Crispy panko breadcrumb crust
- Rich white cheddar cheese dipping sauce
The mushrooms are baked until tender and golden on top, then served with a warm, creamy cheddar sauce that adds extra flavor. It’s a combination of savory, creamy, and slightly tangy tastes that make it irresistible.
Why You Will Love This Recipe
Here’s why this stuffed mushroom recipe is so popular:
- ✔️ Restaurant-quality at home
- ✔️ Creamy, cheesy, and flavorful
- ✔️ Perfect for parties and gatherings
- ✔️ Easy-to-follow steps
- ✔️ Can be prepared ahead of time
- ✔️ Great as an appetizer or side dish
If you enjoy cheesy dishes with bold flavor, this recipe will quickly become one of your favorites.
Equipment’s
To make this Longhorn stuffed mushroom recipe, you will need:
- Mixing bowl
- Measuring cups
- Measuring spoons
- Double boiler (or heatproof bowl over pot)
- Knife
- Cutting board
- Oven
- Baking tray
- Spoon or small spatula
Ingredients With Amounts
For Parmesan Panko Mushrooms:
- 36 pieces white button mushrooms
- ¾ cup finely grated Parmesan cheese
- 2 ⅓ cups herb pub cheese
- 5 slices Provolone cheese, chopped
- ¾ cup Progresso Panko Breadcrumbs, Recommended
- 3 tablespoons half and half
For Cheddar Cheese Sauce:
- 1 ½ cups white cheddar cheese (tossed in flour, room temperature)
- ⅓ cup half and half
- 1 ½ tablespoons flour
- ¼ cup Iberia Dry White Wine, Recommended
- ¾ cup Hellmann’s Mayonnaise, Recommended
- ¼ teaspoon dry mustard
- ⅓ teaspoon Worcestershire sauce
- ⅙ teaspoon black pepper
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
Step 2: Clean the Mushrooms
Use a damp paper towel to gently clean the mushrooms. Do not soak them in water.
Carefully remove the stems using a small knife. You can save the stems for soup or stock.
Step 3: Stuff the Mushrooms
Fill each mushroom cap with herb pub cheese. Make sure the filling reaches close to the top.
Arrange the stuffed mushrooms on the baking tray.
Step 4: Prepare the Cheese Topping
In a bowl, mix:
- Grated Parmesan
- Chopped Provolone
- Half and half
Microwave for about 25 seconds until slightly melted. Stir in the panko breadcrumbs.
Let the mixture cool slightly. It will become thicker and easier to handle.
Spread this mixture evenly over each stuffed mushroom.
Step 5: Bake
Bake in the preheated oven for 18–20 minutes or until:
- The mushrooms are tender
- The tops are golden brown
- The cheese is melted and bubbly
Remove from the oven and set aside.
Step 6: Prepare the Cheddar Cheese Sauce
In a mixing bowl, combine:
- Mayonnaise
- Half and half
- Dry white wine
- Worcestershire sauce
- Dry mustard
- Black pepper
Set aside.
Using a double boiler over simmering water, heat the mixture gently for about 15–20 minutes.
Gradually add the white cheddar cheese (tossed in flour) and stir continuously until smooth and creamy.
Remove from heat.
Step 7: Serve
You can serve this Longhorn stuffed mushroom recipe in three ways:
- Spread sauce on a serving plate and place mushrooms on top
- Drizzle sauce over mushrooms
- Serve sauce in small ramekins for dipping
Serve warm for best taste.
Notes
- Always use room temperature cheese for smooth melting.
- Tossing cheddar with flour helps prevent clumping.
- Do not overbake mushrooms, or they may release too much liquid.
- If mushrooms release water during baking, gently drain before serving.
Variations
Want to try something different? Here are some tasty variations:
- Spicy Version: Add red chili flakes or diced jalapeños.
- Bacon Stuffed: Mix cooked bacon bits into the filling.
- No Wine Option: Replace wine with chicken broth.
- Extra Crunchy: Add more panko on top.
- Garlic Lover’s Version: Add minced garlic to the cheese filling.
Tips
- Choose mushrooms that are similar in size for even cooking.
- Do not overcrowd the baking tray.
- Bake on the middle rack for best results.
- Prepare sauce just before serving for smooth texture.
- If making for guests, assemble mushrooms earlier and bake fresh before serving.
What To Serve With Longhorn Stuffed Mushroom Recipe With Cheddar Cheese?
These stuffed mushrooms pair well with:
- Grilled steak
- Roasted chicken
- Garlic bread
- Caesar salad
- Mashed potatoes
- Pasta dishes
They also make a perfect appetizer for holiday dinners, birthday parties, or family gatherings.
How To Store Longhorn Stuffed Mushroom Recipe With Cheddar Cheese?
In The Refrigerator
- Store in an airtight container
- Keep for up to 3 days
To Reheat
- Reheat in oven at 350°F for 8–10 minutes
- Avoid microwaving too long, as mushrooms may become soggy
Freezing
Not recommended, as mushrooms may become watery after thawing.
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Longhorn Stuffed Mushroom Recipe With Cheddar Cheese
Equipment & Tools
- Mixing Bowl
- Measuring cups
- Measuring spoons
- Double boiler (or heatproof bowl over pot)
- Knife
- Cutting Board
- Oven
- Baking Tray
- Spoon or small spatula
Ingredients
For Parmesan Panko Mushrooms:
- 36 pieces white button mushrooms
- ¾ cup finely grated Parmesan cheese
- 2 ⅓ cups herb pub cheese
- 5 slices Provolone cheese chopped
- ¾ cup Progresso Panko Breadcrumbs, Recommended
- 3 tablespoons half and half
For Cheddar Cheese Sauce:
- 1 ½ cups white cheddar cheese tossed in flour, room temperature
- ⅓ cup half and half
- 1 ½ tablespoons flour
- ¼ cup Iberia Dry White Wine, Recommended
- ¾ cup Hellmann’s Mayonnaise, Recommended
- ¼ teaspoon dry mustard
- ⅓ teaspoon Worcestershire sauce
- ⅙ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
- Use a damp paper towel to gently clean the mushrooms. Do not soak them in water.
- Carefully remove the stems using a small knife. You can save the stems for soup or stock.
- Fill each mushroom cap with herb pub cheese. Make sure the filling reaches close to the top.
- Arrange the stuffed mushrooms on the baking tray.
- In a bowl, mix:
- Grated Parmesan
- Chopped Provolone
- Half and half
- Microwave for about 25 seconds until slightly melted. Stir in the panko breadcrumbs.
- Let the mixture cool slightly. It will become thicker and easier to handle.
- Spread this mixture evenly over each stuffed mushroom.
- Bake in the preheated oven for 18–20 minutes or until:
- The mushrooms are tender
- The tops are golden brown
- The cheese is melted and bubbly
- Remove from the oven and set aside.
- In a mixing bowl, combine:
- Mayonnaise
- Half and half
- Dry white wine
- Worcestershire sauce
- Dry mustard
- Black pepper
- Set aside.
- Using a double boiler over simmering water, heat the mixture gently for about 15–20 minutes.
- Gradually add the white cheddar cheese (tossed in flour) and stir continuously until smooth and creamy.
- Remove from heat.
- You can serve this Longhorn stuffed mushroom recipe in three ways:
- Spread sauce on a serving plate and place mushrooms on top
- Drizzle sauce over mushrooms
- Serve sauce in small ramekins for dipping
- Serve warm for best taste.
Notes
Nutrition
Frequently Asked Questions
What Should You Serve Alongside These Stuffed Mushrooms?
Stuffed mushrooms are a fantastic appetizer to go with a steak or pasta dinner. The Chicken Bacon and Spinach Pasta, or the One-Pot Tuscan Chicken Pasta is an excellent alternative.
They go well with foods like sweet cream cheese wontons, spicy sausage nibbles with Coca-Cola Glaze, and parmesan-crusted tortellini bites.
How To Store Stuffed Mushroom In The Fridge?
These little treats will keep in the fridge for 4-5 days, cooked or uncooked. However, make sure they are well packed for storage. The best option is to use airtight containers with lids. These can be stacked between parchment layers.
Can Stuffed Mushrooms Be Freeze?
Yes, Flash freeze the unbaked stuffed mushrooms for 3 hours, until they’re hard, then put them in a bag for freezing for up to three months until the time to bake them.
How Do You Reheat The Stuffed Mushrooms?
Bake them in their frozen form for around 30 minutes at 350 degrees Fahrenheit to reheat.
How Do You Make This Healthier?
You can use less fat cream cheese.
Is This Dish Low-Carb?
I believe you can eat this as part of this diet. You could use crushed-up pork rinds instead of breadcrumbs.
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Conclusion
This Longhorn Stuffed Mushroom Recipe With Cheddar Cheese is creamy, cheesy, and packed with bold flavor. Inspired by LongHorn Steakhouse, it delivers restaurant-quality taste in a simple homemade version.
Whether you are making it for a party, holiday dinner, or family gathering, these stuffed mushrooms will impress everyone. The combination of herb pub cheese filling, crispy Parmesan topping, and rich white cheddar sauce makes this dish unforgettable.
Try it once, and it will become one of your favorite appetizer recipes.
