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Recipe for Longhorn Steakhouse Stuffed Mushrooms: Cheddar & White Mushroom Delight

If you’re a fan of Longhorn Steakhouse, you must have tried their delicious stuffed mushrooms. Well, good news! We have the perfect recipe for Longhorn Steakhouse stuffed mushrooms that you can make right at home. This Cheddar and White Mushroom Delight is a mouthwatering appetizer that will surely impress your guests at your next gathering. So, let’s get started with this amazing recipe.

Why this Recipe for Longhorn Steakhouse Stuffed Mushrooms is a Must-Try

Stuffed mushrooms are a classic appetizer, and this recipe for Longhorn Steakhouse stuffed mushrooms takes it to a whole new level. With a creamy and savory filling, these mushrooms are packed with flavor and are sure to be a hit at any party. Not only are they delicious, but they are also a good source of fiber, making them a healthier option for those watching their diet. Plus, they are easy to make and can be prepared ahead of time, so you can focus on enjoying the company of your guests.

Delicious stuffed mushrooms with melted cheese on top, fresh from the oven.

Choosing the Right Mushrooms

For this recipe, it’s essential to choose large white mushrooms, also known as button mushrooms. These are perfect for stuffing as they have a firm texture and a mild flavor that complements the filling. Make sure to pick mushrooms with even-sized caps so they cook evenly. You can also use baby bellas or cremini mushrooms for a richer flavor.

Preparing the Mushrooms

Before you start with the filling, it’s important to prepare the mushroom caps properly. First, remove the mushroom stems by gently twisting them off. You can save the stems for another dish or chop them up and add them to the filling. Next, clean the mushroom caps using a damp paper towel to remove any dirt. Avoid rinsing the mushrooms under water, as they can absorb the excess water and become soggy when cooked.

Making the Filling

The filling for these Longhorn Steakhouse stuffed mushrooms is a delicious combination of white cheddar cheese, Parmesan cheese, Romano cheese, sour cream, and Worcestershire sauce. Start by melting the cheeses in a double boiler or a small pot over medium heat, stirring continuously to avoid burning. Once the cheeses are melted, add the sour cream and Worcestershire sauce and mix well. If you want to include the chopped mushroom stems, sauté them in a little olive oil over high heat until they are tender and then fold them into the cheese mixture.

Stuffing the Mushrooms

To stuff the mushrooms, use a small spoon to fill each mushroom cap with the cheese mixture. Be generous with the filling, as it will shrink a bit when baked. Place the stuffed mushrooms on a baking sheet lined with parchment paper, arranging them in a single layer. If desired, sprinkle some panko bread crumbs on top of each mushroom for a crispy breadcrumb topping.

Stuffed mushrooms arranged on a baking sheet, ready to be baked.

Baking the Stuffed Mushrooms

Preheat your oven to 350°F (175°C) and bake the stuffed mushrooms for 15-20 minutes, or until the cheese is bubbly and the mushrooms are tender. Keep an eye on them to make sure they don’t overcook, as the cheese can become tough if baked for too long. Once they are done, remove them from the oven and let them cool for a few minutes before serving.

Serving Suggestions

These Longhorn Steakhouse stuffed mushrooms are best served warm, straight from the oven. Transfer them to a serving dish and garnish with some fresh herbs, such as parsley or chives, for added color and flavor. If you’re looking for a perfect wine pairing, a glass of red or white wine will complement the flavors of the mushrooms beautifully.

A plate of freshly baked stuffed mushrooms, garnished with fresh herbs.

Other Copycat Recipes to Try

If you enjoyed this recipe for Longhorn Steakhouse stuffed mushrooms, you might also like some of our other copycat recipes. For instance, try the Olive Garden copycat recipe or the tasty treats from your favorite restaurants. Don’t forget to check out our wide range of delicious recipes, from keto diet options to main course dishes. Happy cooking!

Copycat Longhorn Steakhouse Stuffed Mushrooms Recipe

Copycat Longhorn Steakhouse Stuffed Mushrooms Recipe

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Recreate the scrumptious Longhorn Steakhouse Stuffed Mushrooms in the comfort of your own home! This easy-to-follow recipe brings together juicy mushrooms, creamy cheese filling, and a crunchy breadcrumb topping for a mouthwatering appetizer that's perfect for any occasion.


  • 16 large white button mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped spinach (fresh or frozen, thawed, and drained)
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • Chopped parsley, for garnish


  1. Preheat your oven to 350°F (180°C). Grease a large baking sheet or line it with parchment paper.
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Stir in the chopped spinach and cook for 2-3 minutes, until the spinach is heated through and well combined with the onions and garlic.
  4. Remove the skillet from the heat and let the mixture cool slightly. In a medium bowl, mix together the cream cheese, Parmesan cheese, mozzarella cheese, salt, black pepper, dried thyme, and dried oregano.
  5. Add the cooled spinach mixture to the cheese mixture and stir well to combine.
  6. Fill each mushroom cap with the cheese and spinach mixture, making sure to pack it in tightly.
  7. In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of each stuffed mushroom.
  8. Place the stuffed mushrooms on the prepared baking sheet, leaving some space between each mushroom.
  9. Bake for 18-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
  10. Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Garnish with chopped parsley, if desired.
  11. Enjoy your homemade Longhorn Steakhouse Stuffed Mushrooms as a delicious appetizer or side dish!


To make this recipe gluten-free, use gluten-free panko breadcrumbs. You can also use baby portobello mushrooms or cremini mushrooms instead of white button mushrooms. Feel free to customize the cheese filling by adding cooked bacon, sausage, or crabmeat for extra flavor.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 58mgSodium: 490mgCarbohydrates: 18gNet Carbohydrates: 16gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 12g

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