You Won't Believe How Delicious These Longhorn Stuffed Mushrooms Are

It might sound ironic for a steakhouse to be famous for its Brussels sprouts or stuffed mushrooms, but that’s Longhorn for you. When it comes to mushroom appetizers, nothing beats this one. This copycat Longhorn stuffed mushroom recipe is creamy and bubbly, with a smooth and velvety texture that looks so good we don’t think there’ll be any leftovers. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Longhorn Stuffed Mushroom Recipe
• Comments

Ingredients

1. The mushrooms

• White button mushrooms — 24 pcs.
• Olive oil — 1 tbsp.
• Garlic powder — 1 tbsp.
• Salt and pepper — to taste.

2. The cheese filling

• Italian seasoning — 1 tbsp.
• Cream cheese — 8 oz.
• Garlic powder — 1 tsp.
• Parmesan cheese — ⅓ cup, shredded.

3. White cheddar sauce

• All-purpose flour — 1 tbsp.
• White cheddar cheese — 1 cup.
• Half-and-half — ⅓ cup.
• White wine — 2 tbsp. dry.
• Worcestershire sauce — ⅓ tsp.
• Dry mustard — ⅛ tsp.
• Pepper — 1 dash.
• Mayonnaise — ½ cup.

Instructions

1. For the cheese filling, combine cream cheese, garlic powder, Italian seasoning, and parmesan cheese in a mixing bowl. Mix until combined.

2. Set it aside for now.

3. Preheat the oven to 400 degrees and line a baking sheet.

4. Clean the mushrooms and remove the centers. Drain using a paper towel.

5. Drizzle olive oil on the mushrooms, coat with garlic powder, and add a pinch of salt.

6. Stuff the empty centers with the cream cheese filling.

7. Place the mushrooms on the baking sheet.

8. Roast the mushrooms for 10-15 minutes.

9. In another bowl, combine the Worcestershire sauce, flour, white wine, half-and-half, mayonnaise, pepper, and dry mustard.

10. Mix well, and add the white cheddar cheese. Transfer to a pot.

11. Heat over medium heat, and let it simmer until the mixture is creamy.

12. Pour in the white cheddar sauce, and place the mushrooms on top.

Substitutions

• Mushrooms — Most mushrooms may look the same, but if you do not have button mushrooms, try cremini mushrooms which are about the same size. They are soft and hearty. With a mild flavor, cremini mushrooms are one of the safer options.
  
  Portobello mushrooms, on the other hand, are bigger in size and richer in taste, so you can use fewer mushrooms in the recipe. If you’re feeling bold, you can also opt for Shiitake mushrooms, with their sharp and savory taste.

• Mayonnaise — If you’ve run out of mayonnaise, you can always use sour cream instead. They are so similar that a 1/1 ratio will be enough.
  
  Your other options for substitution mayonnaise include yogurt or cottage cheese. But sour cream is the ideal substitute because this dish must be creamy.

• Worcestershire sauce —You can use soy sauce and Worcestershire sauce interchangeably, but the latter is definitely fancier. You’ll get a deep layer of the flavor of onion, anchovies, and salt, with a savory taste.
  
  If the simple, basic taste of soy sauce won’t be enough for you, you might also want to consider a combination of soy sauce, ketchup, and white wine vinegar. This will be an improvement over soy sauce alone for sure.

• Half-and-half — This one should be pretty easy to substitute. Half-and-half works here, resulting in a creamy and velvety texture. However, even if you’re short on half-and-half, making it at home couldn’t be easier. Mix a combination of whole milk and cream, and you’re good to go.

• Cheddar cheese — In an ideal world, you really shouldn’t be replacing cheddar cheese. If you don’t care about the unique taste of cheddar, go with American cheese. Keep in mind that you’ll be sacrificing some flavor. If that’ll be a problem for you, try Swiss cheese or blue cheese.

Variations

• Toppings — Longhorn stuffed mushrooms are usually topped with Panko breadcrumbs, with some leftover white cheddar cheese on top. Before roasting the mushrooms, place shredded white cheddar cheese on top of the mushrooms, and create a final layer of breadcrumbs on top.

Equipment

• 2 mixing bowls.

• Oven.

• Measuring spoons and cups.

• Cooking pot.

Storage

• Transfer the leftover cheesy mushrooms to a sealed bag, removing as much air as possible.

• Store in your refrigerator for up to a week at most.

Tips

• Too much fat? — If you’re concerned about your calorie intake, feel free to use low-fat cream cheese instead of whole cream cheese. You might also want to opt for sour cream instead of mayonnaise, as the former will be lighter.