LongHorn Steakhouse Stuffed Mushrooms
LongHorn Steakhouse is known for its steaks, but the Stuffed Mushrooms have quietly become a table-side staple that regulars reorder without hesitation. This copycat recipe fills baby portobello caps with garlic-herb cream cheese and white cheddar, nests them in a homemade four-cheese Alfredo sauce, and tops everything with golden, buttery breadcrumbs.
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Making them at home means you get restaurant-quality results at a fraction of the cost, with full control over the cheese and filling. They work beautifully as a dinner party starter or as a side to a steak dinner on a weekend night at home.
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Why LongHorn Stuffed Mushrooms are a must-try appetizer
Most people don’t go to steakhouses for their mushrooms, but one bite of these creamy LongHorn Steakhouse Stuffed Mushrooms served in a decadent four-cheese Alfredo sauce, and you’ll understand why this app quickly becomes the must-order starter.
But you don’t have to go out to try these white cheddar stuffed mushrooms when they are so easy to make at home. Try this copycat recipe, and you can enjoy LongHorn Steakhouse Stuffed Mushrooms anytime the craving hits.
How this copycat recipe is different
Most copycat versions of this dish use white button mushrooms and a basic Parmesan Alfredo made only with half-and-half, which produces a thinner sauce that tends to separate from the mushrooms as it bakes. Some skip the cream cheese filling entirely, stuffing the caps with just grated cheese before bathing them in the sauce.
This recipe takes a more layered approach: baby portobello mushrooms hold the filling better than white buttons and bring a slightly deeper, earthier flavor that white button mushrooms lack. The cream cheese and white cheddar filling ensures every bite has concentrated flavor even before the sauce comes into play.
Ingredients and their roles in this recipe
For the mushrooms and filling, you’ll need:
- Baby portobello mushrooms – have a mild flavor and a great texture that holds the filling well.
- Garlic herb cream cheese – Boursin Garlic & Fine Herbs is a good option here – the base of the filling makes it creamy, tangy, and flavorful without the need to mess with seasonings.
- White cheddar cheese, grated – gives the filling a little more sharpness and provides the cheese pull everyone loves.
For the buttered breadcrumb topping, you’ll need:
- Italian breadcrumbs – add a crunchy top and a touch of seasoning.
- Melted butter – helps toast the breadcrumbs and prevents them from burning.
- Garlic powder – adds a deep garlic flavor without any sharpness.
- Salt – enhances the flavor of the other ingredients.
For the Four Cheese Alfredo sauce, you’ll need:
- Unsalted butter – creates the roux that thickens the sauce.
- Garlic, finely minced – brings garlic flavor with more of a punch than using garlic powder to balance out the richness of the other sauce ingredients.
- All-purpose flour – thickens the sauce.
- Heavy cream – gives the sauce a rich, decadent base.
- Half-and-half lightens the sauce slightly to prevent it from overpowering the mushrooms’ flavor.
- Grated Parmesan cheese – adds a salty, nutty flavor.
- Shredded white cheddar cheese – gives the sauce a slight, nontraditional tang that echoes the mushroom stuffing’s flavor profile.
- Shredded Gruyère or Fontina cheese – thickens the sauce and gives it a little more of a mac ‘n cheese type consistency.
- Salt – enhances the flavors of the other ingredients.
- White pepper – adds a very mild warmth and keeps the sauce white.
For the topping, you’ll need:
- White cheddar cheese, grated – boosts the cheesiness of the Longhorn Stuffed Mushrooms recipe.
- Fresh Parsley, finely minced – adds some color and a touch of freshness.
How to make these stuffed mushrooms
To prepare the mushrooms and filling:
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- While the oven preheats, rinse the mushrooms under running water, pat them dry, and carefully remove the stems.
- In a small mixing bowl, stir together the garlic-herb cream cheese and grated white cheddar until well combined.
- Spoon the cream cheese mixture into each mushroom cap, filling them generously but not packing them down too tightly.
To make the Four Cheese Alfredo sauce:
- Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about a minute, just until you can smell the garlic.
- Whisk in the flour and cook for one minute, stirring constantly, until the rawness cooks out, about two to three minutes.
- While whisking, slowly add the heavy cream and half-and-half. Continue whisking until the sauce is smooth.
- Add the Parmesan, white cheddar, and Gruyère or Fontina cheese. Stir in the cheeses with a cooking spoon until they melt, and the cheese sauce is creamy and smooth.
- Taste and adjust the seasoning with salt and white pepper according to your preference.
To make the buttered breadcrumb topping:
- In a small bowl, stir together the melted butter, Italian breadcrumbs, garlic powder, and a pinch of salt.
- Sprinkle the buttered breadcrumbs evenly over the stuffed mushrooms.
To assemble the stuffed mushrooms:
- Add just enough Alfredo sauce to cover the bottom of the baking dish.
- Place the mushroom caps, filling side up, onto the sauce.
- Spoon a little more Alfredo sauce over each mushroom, then sprinkle the remaining grated white cheddar on top.
To cook the stuffed mushrooms:
- Bake for 10 to 12 minutes, or until the mushrooms are tender and the cheese is completely melted.
- Move the stuffed mushrooms to the top position in the oven and broil them for two to three minutes, or until the breadcrumbs are golden brown. Be careful, they don’t burn.
- Remove the baking dish from the oven, sprinkle with chopped parsley, and serve immediately.
What to serve with these stuffed mushrooms
Make this copycat Longhorn Stuffed Mushrooms recipe whenever you want to recreate the steakhouse experience at home. These are three dishes that can help transform your dining room into the best steakhouse in your neighborhood.
Boston Market Creamed Spinach – Overlooked by most, Creamed Spinach is a killer side. It’s decadent, but not exceedingly heavy, thanks to the bitterness of the spinach. Whether you are enjoying a thick steak, roasted salmon, or grilled chicken, Boston Market Creamed Spinach is a recipe that you will want to try.
The Palm Steak a la Stone – The Palm is no ordinary restaurant, and their Steak a la Stone is no ordinary steak. The tender steak is served on a thick slab of toast and topped with pimentos, onions, and butter. And the best part? You won’t need to take out a loan when you recreate this recipe at home.
Cheesecake with Buttercream Frosting – Just do it. Go ahead and finish your meal with the utter decadence of a slice of cheesecake topped with buttercream frosting. Overdoing it? Possibly. But one bite of the three-layer cheesecake on a crunchy Graham cracker crust, and any additional exercising tomorrow is so worth it today.
Storing and reheating instructions
While these mushrooms are best eaten fresh, you can keep any extra white cheddar stuffed mushrooms in the fridge to enjoy later.
Refrigerator Storage: Store the baked stuffed mushrooms and the remaining Alfredo sauce in separate airtight containers. Keeping them apart prevents the mushrooms from absorbing the sauce and becoming waterlogged. Both can be kept in the refrigerator for up to 3 days.
Reheating Method: Spread Alfredo sauce across the bottom of an oven-safe dish. Place the stuffed mushrooms on top and drizzle additional Alfredo sauce over them. Cover tightly with aluminum foil and reheat in a 325°F oven for 12 to 15 minutes, until heated through.
Freezer Storage: Not recommended. The dairy-based filling and Alfredo sauce separate and become grainy after freezing and thawing, and the mushrooms lose their texture.
More Longhorn Steakhouse copycat recipes
- Longhorn Mac and Cheese
- Longhorn Mushroom Bisque
- Longhorn Parmesan Crusted Asparagus
- Longhorn Parmesan Crusted Chicken
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LongHorn Steakhouse Stuffed Mushrooms Copycat
Ingredients
Mushrooms and Filling
- 16 ounces baby portobello mushrooms
- 4 ounces garlic herb cream cheese Boursin Garlic & Fine Herbs
- ½ cup grated white cheddar cheese
Buttered Breadcrumb Topping
- ⅓ cup Italian breadcrumbs
- 3 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 1 pinch salt
Four Cheese Alfredo Sauce
- 3 tablespoons unsalted butter
- 2 teaspoons finely minced garlic
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ⅓ cup half-and-half
- ½ cup grated Parmesan
- ¼ cup shredded white cheddar
- ¼ cup shredded Gruyère or Fontina
- salt and white pepper to taste
Topping
- 1 cup grated white cheddar cheese
- 2 teaspoons finely minced parsley
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Mix together the garlic herb cream cheese and ½ cup grated white cheddar until combined. Stuff each mushroom cap generously with this mixture.
- Make the Alfredo: Melt butter in a saucepan over medium heat, add garlic and cook 1 minute. Whisk in flour, cook 1 minute. Gradually add heavy cream and half-and-half, whisking constantly. Add Parmesan, white cheddar, and Gruyère, stirring until melted and smooth. Season with salt and white pepper.
- Pour the Alfredo sauce into the bottom of the baking dish, add about half of the sauce, you want to add enough to just cover the pan.
- Nestle the stuffed mushroom caps (filling side up) into the sauce.
- Spoon a light layer of sauce over the top of each stuffed cap.
- Cover all mushrooms with the remaining 1 cup of white cheddar cheese.
- Mix melted butter, breadcrumbs, and garlic powder together. Sprinkle over the cheese layer.
- Bake 10–12 minutes until mushrooms are tender, and cheese is bubbly.
- Switch to broil on low and broil for 2–3 minutes, until the breadcrumbs are golden. Watch closely so it doesn’t get too browned (must be golden brown).
- Garnish with fresh chopped parsley and serve immediately from the pan.
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