You don’t need to dine out to enjoy the creamy, cheesy mushrooms everyone raves about. With this Longhorn stuffed mushroom recipe, you’ll bring that same rich flavor straight into your home kitchen. Below, I’ll share my go-to version using easy pantry staples—and a few secrets for that just-right texture.
Longhorn stuffed mushroom recipe memories
The first time I tasted Longhorn’s stuffed mushrooms, it was on one of those late workdays when I just needed comfort food. We popped into the restaurant without much thought, but those mushrooms? They left an impression. Creamy, savory, and golden on top—it was love at first bite.
Naturally, I had to try making them at home. My first attempt was decent, but not quite there. After playing around with butter ratios, garlic balance, and cheese combos, I landed on this version. And now, it’s my most requested appetizer for family get-togethers and Sunday snack spreads.
If you’re the kind of home cook who enjoys recreating restaurant favorites, this Longhorn stuffed mushroom recipe will absolutely earn a spot in your regular rotation.
Also, if you’re prepping a cozy starter spread, you’ll love serving these alongside my salted egg chicken recipe or the bold flavors in this sweet potato nacho boats dish. They pair beautifully with the mushrooms and keep guests happy while the main dish finishes cooking.
Table of Contents
Gathering everything for your Longhorn stuffed mushroom recipe
This recipe looks fancy but is made from ingredients you probably already have. When you see how straightforward it is to bring this Longhorn stuffed mushroom recipe together, it might just become your weeknight appetizer.
Ingredient breakdown and smart swaps
Here’s your grocery list for this crave-worthy dish:
- 16 ounces white button mushrooms, stems removed and cleaned
- 1/3 cup breadcrumbs
- 3 tablespoons butter, melted
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 2/3 cups white cheddar cheese, grated
- 4 tablespoons butter (for the sauce)
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups half-and-half cream
- 2/3 cup Parmesan cheese, grated
- Fresh parsley for garnish
Need a swap? Use yellow cheddar for a sharper flavor or substitute almond flour if you’re keeping things gluten-free. Crushed pork rinds also work for a low-carb version of this Longhorn stuffed mushroom recipe.
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Longhorn Stuffed Mushroom Recipe That Tastes Just Like the Real Thing
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Longhorn stuffed mushroom recipe with creamy garlic-Parmesan sauce and cheddar-stuffed filling. A perfect copycat appetizer.
Ingredients
16 ounces white button mushrooms, stems removed and cleaned
1/3 cup breadcrumbs
3 tablespoons butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 2/3 cups white cheddar cheese, grated
4 tablespoons butter
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups half-and-half cream
2/3 cup Parmesan cheese, grated
Chopped fresh parsley for garnish
Instructions
1. Preheat oven to 375°F.
2. Mix breadcrumbs, melted butter, salt, pepper, and half the cheddar cheese.
3. Fill each mushroom cap with mixture.
4. Melt butter in a saucepan and sauté garlic.
5. Whisk in flour and stir for 1 minute.
6. Add half-and-half cream gradually, whisking constantly.
7. Stir in Parmesan cheese until melted.
8. Top mushrooms with sauce and remaining cheddar.
9. Bake for 18–20 minutes until golden and bubbly.
10. Garnish with parsley and serve warm.
Notes
Use almond flour for a keto version.
Toast breadcrumbs first for more flavor.
Make ahead: Stuff and refrigerate up to 1 day before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg
How to prep mushrooms the right way
First things first—don’t rinse mushrooms. Instead, gently wipe them clean with a damp paper towel. Twist off the stems and, if needed, scoop out a little from inside to create room for the cheesy filling.
Set the cleaned caps on a lined baking sheet and give them a light drizzle of oil to prevent sticking. It’s a small step that helps the mushrooms roast beautifully instead of steaming.
By the time you’ve prepped them, you’ll be halfway to one of the easiest (and most satisfying) starters on your table.
Love dishes that combine cheesy, savory elements with a bit of flair? Try pairing these with the creamy texture of my sizzling spaghetti. Or add a simple side like marinated red onions for a sharp, pickled bite that balances out the richness.
Bringing the Longhorn stuffed mushroom recipe to life
Now that your mushrooms are prepped and your ingredients are ready, let’s bring this recipe together in your kitchen. Don’t worry—it’s not complicated, and you won’t need any special tools.
Step-by-step cooking instructions
- Preheat your oven to 375°F.
- In a bowl, mix breadcrumbs, melted butter, salt, pepper, and half the grated white cheddar.
- Spoon this mixture into each mushroom cap, gently pressing it down.
- In a saucepan, melt 4 tablespoons of butter and sauté minced garlic for about 30 seconds.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add half-and-half cream, whisking to create a smooth sauce.
- Stir in Parmesan cheese and cook until fully melted and slightly thickened.
- Spoon this creamy garlic sauce over each stuffed mushroom.
- Top each one with the remaining white cheddar cheese.
- Bake for 18–20 minutes, or until golden and bubbly.
- Sprinkle with chopped parsley and serve warm.
Your kitchen is going to smell amazing. That buttery garlic sauce combined with melted cheese and roasted mushrooms is pure comfort.
Want to stretch the dish into a fuller spread? Try serving these alongside the creamy depth of creamy salmon pasta or contrast the richness with something light and fresh like pasta bean salad.
Tips to boost flavor without overcomplicating
Even simple tweaks can take your Longhorn stuffed mushroom recipe from good to restaurant-level.
- Toast the breadcrumbs for 2–3 minutes in a skillet before mixing. It gives them a nutty, deep flavor.
- Don’t rush the sauce—cooking the flour fully ensures your garlic-Parmesan blend stays smooth, not gritty.
- Want a kick? Add a pinch of crushed red pepper flakes or even a sprinkle of smoked paprika.
And if you’re making these for a party, the filling and sauce can be made a day ahead. Just stuff and bake right before serving.
This same garlic-Parmesan base works beautifully in other dishes, too. I’ve used it as the finishing sauce in my vegan blueberry muffins with sorghum flour—yes, really!—and it makes a surprisingly tasty contrast when paired with a slightly sweet bake.
Your Longhorn stuffed mushroom recipe questions answered
Before you dive into your first batch, let’s cover the most common questions readers ask me about this cheesy favorite. Whether you’re curious about health tweaks or looking for that perfect copycat version, these answers have you covered.
Are Longhorn Stuffed Mushrooms Healthy?
They can be, especially when portioned smartly. Each mushroom cap packs in protein from the cheese and fiber from the mushrooms themselves. To lighten things up, use reduced-fat cheese, cut back slightly on the butter, or swap half-and-half with whole milk. They’re still comforting, but with fewer calories.
Are Longhorn Stuffed Mushrooms Keto?
Almost! The only adjustment you’ll need is swapping the breadcrumbs. Crushed pork rinds, almond flour, or even finely shredded coconut flour make great low-carb alternatives. Keep the rich cheeses and butter—that fits perfectly into a keto lifestyle.
How to make Longhorn Steakhouse Stuffed Mushrooms?
Start with cleaned white button mushrooms. Mix breadcrumbs, melted butter, salt, pepper, and cheese for the filling. Spoon it into the caps, then top with a creamy garlic-Parmesan sauce and more cheese. Bake until golden. That’s it! The cream sauce is key—it brings that signature Longhorn flavor right into your kitchen.
How to make Longhorn Stuffed Mushrooms?
This version sticks close to the restaurant original. The key is in the cheese combo and creamy garlic base. Start with fresh mushrooms, fill them with a buttery breadcrumb-cheddar mixture, top with a simple white sauce made from garlic, flour, cream, and Parmesan, then bake until bubbly.
Want to add even more flavor variety to your table? Try serving these mushrooms with a refreshing strawberry pineapple smoothie for contrast—or go savory with microwave mayo omelet for an easy brunch addition.
Conclusion
There’s something extra rewarding about bringing restaurant-style comfort food to your own dinner table. This Longhorn stuffed mushroom recipe hits that sweet spot—it’s simple enough for a weeknight, but impressive enough for guests.
With basic ingredients, just a little prep, and a whole lot of flavor, you’ll have a dish that turns heads every time. Whether you’re hosting friends, cooking for two, or just treating yourself, these mushrooms are a sure win.
So go ahead, preheat the oven and get stuffing. Once you take that first bite, you’ll understand why these mushrooms are always the first to vanish off the plate. Love easy, comforting recipes like this? Follow me on Pinterest and Medium for more cozy kitchen inspiration every week.
