Essential Equipment:

• A large 9×13 baking dish (or two smaller ones for easier handling and even cooking)
• Medium saucepan (for preparing the divine four-cheese sauce)
• Set of mixing bowls (for preparing the filling and crust)
• Box grater (crucial for freshly shredded cheese – more on this below!)

Longhorn White Cheddar Stuffed Mushrooms Ingredients:

While white cheddar stuffed mushrooms are undeniably delicious with just the cheese filling and Parmesan crust, the addition of specific cheeses like sharp provolone and aged cheddar truly elevates this appetizer to superb status. Each ingredient plays a vital role in achieving that authentic Longhorn flavor and texture.

• Mushrooms: Opt for whole white button mushrooms or cremini (baby bella) mushrooms. They hold their shape beautifully and don’t release excessive water during baking. They are typically sold alongside the brown Bella mushrooms and are usually inexpensive, making them a perfect choice for this appetizer. Always choose fresh, firm mushrooms.
• Whipped Cream Cheese: Any high-quality tub of garlic and herb whipped cream cheese will work wonderfully. The Philadelphia brand is a reliable choice, offering a balanced flavor profile that complements the mushrooms. This provides the creamy base and a burst of savory flavor.
• Cheddar Cheese: For the ultimate gooey melt and rich flavor in your stuffing, always buy a block of sharp white cheddar cheese and grate it yourself. Pre-grated cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a drier, less desirable texture. Freshly grated cheese melts into a wonderfully creamy, luscious consistency.
• Provolone Cheese: Adding provolone cheese introduces a delightful sharp and subtly smoky flavor to the filling, which pairs exquisitely with mushrooms and the other cheeses. Its distinct character helps round out the overall taste profile.
• Longhorn Four Cheese Sauce: This optional but highly recommended sauce is crafted from a classic roux base and a harmonious blend of four distinct cheeses: Gruyere, cheddar, Parmesan, and Fontina. A final pinch of smoked paprika enhances its depth and warmth. Each cheese contributes uniquely to a complex, rich, and undeniably decadent sauce that truly mimics the restaurant’s signature offering.

Pro Chef Tip: Cheese Substitutions for the Four-Cheese Sauce

Copycat Recipe for Longhorn’s Four Cheese Sauce: The Game Changer

As mentioned, the secret to Longhorn’s unique stuffed mushrooms (and their famous mac and cheese) lies in their incredible four-cheese sauce. A former employee graciously shared the method, allowing us to recreate this liquid gold at home:

Instructions for the Four-Cheese Sauce:

In a medium saucepan, begin by melting two tablespoons of unsalted butter over medium heat. Once melted, stir in two tablespoons of all-purpose flour, cooking for about one minute to create a roux. This forms the base of your creamy sauce. Gradually whisk in two cups of Half and Half, stirring continuously until the mixture thickens to a smooth consistency. Reduce the heat to low, then slowly incorporate the shredded cheeses: two ounces of Gruyere, eight ounces of sharp cheddar, two tablespoons of grated Parmesan, and four ounces of Fontina cheese. Stir gently until all the cheese has melted completely and the sauce is smooth and creamy. Finally, sprinkle in one teaspoon of smoked paprika, which adds a beautiful depth of flavor and a subtle warmth. Taste and adjust seasoning as needed.

This recipe, when scaled down slightly from the original employee’s tip, makes just enough cheese sauce to generously adorn this stuffed mushroom appetizer. However, if you’re like me and love to maximize your efforts, consider making a larger batch. This versatile sauce is incredible drizzled over grilled meats, piled onto loaded fries, spooned over baked potatoes, or even coating steamed vegetables for an extra special touch.

How To Make Longhorn Stuffed Mushrooms: A Step-by-Step Guide

Creating these sensational Longhorn white cheddar stuffed mushrooms at home is simpler than you might think, especially if you choose to skip the cheese sauce for a quicker appetizer. But for the full restaurant experience, follow these detailed steps:

1. Prepare Your Oven: Begin by preheating your oven to 400°F (204°C). Position an oven rack in the middle to ensure even baking and optimal browning.
2. Clean and Prep Mushrooms: Gently wash your whole white button mushrooms under cold water to remove any dirt or debris. Pat them thoroughly dry with a paper towel. Moisture is the enemy of crispy mushrooms! Carefully remove the stems. You can do this by gently twisting them off or running a small paring knife around the inside of the cap to create a hollow space for the delicious filling. Remove any excess tissue or stem pieces, aiming for a clean, deep cavity. Don’t discard the stems; they can be saved for future vegetable broths.
3. Craft the Cream Cheese Filling: In a medium mixing bowl, combine the garlic herb whipped cream cheese with 2 ounces of freshly shredded cheddar cheese and 1 ounce of freshly shredded provolone cheese. Mix until all ingredients are well combined and the mixture is smooth and cohesive.
4. Stuff and Bake: Generously stuff each hollowed-out mushroom cap with the cream cheese mixture. Make sure they are well-filled. Arrange the stuffed mushrooms in a single layer on a lightly greased baking dish. Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the filling is warm and bubbly.
5. Prepare the Parmesan Crust: While the mushrooms are baking, prepare your crispy Parmesan topping. In a small bowl, combine the Panko bread crumbs, shredded Parmesan cheese, a quarter teaspoon of garlic powder, and half a tablespoon of melted salted butter. Mix these ingredients thoroughly until the Panko is evenly coated and resembles coarse, buttery crumbs. Set this aside.
6. Make the Four-Cheese Sauce (Optional but Recommended): If you’re opting for the full Longhorn experience, now is the time to prepare the four-cheese sauce as described in the dedicated section above. Remember to reserve half of the grated cheeses from your sauce preparation for sprinkling over the mushrooms later. Once the sauce is complete, stir in the smoked paprika. If your sauce appears too thick, a splash of half and half can thin it out to your desired consistency.
7. Assemble and Broil for Perfection: Once the mushrooms are baked, remove them from the oven. Evenly drizzle the warm, creamy four-cheese sauce over the cooked mushrooms. Then, generously sprinkle them with the reserved cheeses from your sauce mixture. Finally, top each mushroom with a good helping of the Parmesan garlic cheese crust mixture. Return the baking dish to the middle rack of your oven. Turn on the broiler and broil for approximately 3-4 minutes, keeping a close eye on them. You want the Parmesan crust to turn golden brown and crispy, and the cheese to be perfectly melted and bubbly. Be cautious, as broilers can quickly burn food.
8. Serve Immediately: Once golden and bubbling, remove the stuffed mushrooms from the oven and serve hot! Enjoy the incredible flavors and textures of this homemade Longhorn classic.

Tip: As noted above, if your cheese sauce thickens too much while sitting, simply whisk in a splash of half and half or milk until it reaches your preferred pourable consistency.

Can I Make Stuffed Mushrooms Ahead of Time?

Absolutely! These copycat Longhorn stuffed mushrooms are an excellent make-ahead appetizer, perfect for entertaining or meal prepping. You can stuff the mushroom caps and prepare them for baking at a later time. To do so, arrange the stuffed, unbaked mushrooms in your baking dish, cover them tightly with plastic wrap or foil, and refrigerate for up to 24 hours. This prevents the mushrooms from oxidizing and turning brown.

When you’re ready to bake, remove them from the refrigerator and allow them to sit at room temperature for about 15-20 minutes while your oven preheats. They may require an additional 5 minutes of baking time if baking straight from the refrigerator. For glass bakeware, it’s a good practice to place the cold dish into a cold oven and then preheat the oven. This gradual heating prevents thermal shock, which can cause glass cookware to crack or burst. Once baked, proceed with adding the cheese sauce and Parmesan crust, and broil as directed.

Storing and Reheating Your Longhorn Stuffed Mushrooms

If you happen to have any leftover Longhorn stuffed mushrooms (a rare occurrence, I assure you!), they can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their deliciousness and texture, proper reheating is key.

The best way to reheat stuffed mushrooms is in the oven. This method helps to re-crisp the Parmesan crust and ensures the creamy stuffing heats evenly without becoming rubbery. Place the leftover mushrooms uncovered in a small baking dish and bake at 350°F (175°C) for 15-20 minutes, or until heated through and the crust is golden once more.

While the microwave can be used for convenience, exercise caution. Microwaving can sometimes make mushrooms rubbery and soften the crust. If using a microwave, heat in short bursts (30-60 seconds) and check frequently to avoid overcooking.

• Copycat Longhorn Spinach Dip Recipe (Video)
• Shrimp Dip (Unos Copycat)
• Cajun Crab Dip Recipe
• Shrimp Fritto Misto
• Bang Bang Shrimp
• Teriyaki Chicken Wings
• Boneless Chicken Wings
• Crab Rangoon Recipe