White Cheddar Stuffed Mushrooms (Longhorn Copycat!)
White Cheddar Stuffed Mushrooms are an easy make-ahead appetizer idea! They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white cheddar sauce.
Parmesan Panko Stuffed Mushrooms
- White Button Mushrooms
- Herb Pub Cheese–Such as this. You can also use garlic and herb cream cheese.
- Provolone Cheese
- Parmesan Cheese– Shred your own from a block for best results.
- Panko breadcrumbs
- Half and Half
White Cheddar Sauce
- Half and Half
- Dry White Wine– Such as Pinot Grigio, Chardonay, and Sauvignon Blanc
- Worcestershire Sauce
- Dry Mustard
- Mayonnaise– Can also use Sour Cream
- White Cheddar Cheese– Shred your own from a block for best results.
How to Clean Mushrooms
- If possible, use a damp paper towel to wipe off and clean the mushrooms instead of running them under water, (unless they’re very dirty). Mushrooms are very absorbent and can become rubbery when baked if they absorb too much water.
How to Make Stuffed Mushrooms
- Clean the mushrooms and use small pairing knife to trace around the stem, then gently pull the stem out so that only the cap remains. (SEE pro tip below!)
- Fill them with stuffing, be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don’t want the filling to overflow onto the baking sheet.
- Bake on a foil or parchment paper lined baking sheet at 375°F for 15-20 minutes, until the tops are golden brown but the bottoms are still firm enough to hold their shape.
- Let them sit for 5 minutes prior to serving to allow them to firm up and cool down slightly.
⭐Pro Tip⭐-Dice and freeze the mushroom stems for future use, such as your next batch of chicken stock!
Best Mushrooms to Use
- White Button mushrooms have a great texture for stuffing, hold up well, and are perfectly bite-sized.
- Baby Portobello mushrooms are another good option.
Stuffed mushrooms are a great make-ahead appetizer:
- You can stuff the mushrooms and refrigerate for up to 2 days prior to baking.
- Let them sit at room temperature for 10 minutes prior to baking.
Can you Freeze Stuffed Mushrooms?
- Yes. Flash freeze unbaked stuffed mushrooms for 3 hours until solid, then store them in a freezer bag for up to 3 months until ready to bake.
- To Reheat, bake them in their frozen state in a 350°F oven for about 30 minutes.
What to Serve with these:
- Stuffed mushrooms make a great appetizer before a pasta or steak dinner. Olive Garden’s Fettuccine Alfredo, One Pot Garlic Parmesan Pasta. Chicken Bacon Spinach Pasta, or One Pot Tuscan Chicken Pasta are perfect options.
- They also go well with other appetizers like Parmesan Crusted Tortellini Bites, Spicy Sausage Bites with Coca-Cola Glaze, and Sweet Cream Cheese Wontons.
Try These Next!
- Copycat Longhorn Parmesan Crusted Chicken
- Copycat Texas Roadhouse Steak Rub
- Olive Garden Stuffed Chicken Marsala
- Copycat Texas Roadhouse Rolls
- Copycat Red Lobster Cheddar Bay Biscuits
- more Restaurant Copycat Recipes
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
White Cheddar Stuffed Mushrooms are an easy make-ahead appetizer idea! They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white sauce.
- 24 White Button mushrooms
- 1 ½ cups Herb Pub Cheese see notes
- ½ cup finely grated Parmesan cheese
- 3 slices provolone cheese roughly chopped
- 2 Tablespoons half and half
- ½ cup Panko breadcrumbs
- 1 cup white cheddar cheese toss in flour room temp
- 1 Tablespoon flour optional
- ¼ cup half and half
- 1/8 cup dry white wine
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon dry mustard
- 1 dash pepper
- ½ cup mayonnaise can sub sour cream
- Grate the White Cheddar cheese and set it aside to let it come to room temperature. Toss in 1 Tablespoon of flour to help it melt smoothly into the white sauce.
- Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
- Set aside until you put the mushrooms in the oven.
Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.
For Serving: You can spread the sauce onto a serving plate and add the mushrooms on top, (Longhorn Style), or you can lightly drizzle the sauce over the mushrooms prior to serving. You can also pour the sauce into ramekins and offer it as a dipping option with the mushrooms. Just include forks if you choose this option.
- Preheat the oven to 375 degrees F.
- Wipe the mushrooms with a damp paper towel to remove any dirt.
Use a pairing knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
- Stuff each mushroom with the herb pub cheese until it’s almost to the top.
Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
- The cheese mixture will harden but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture.
Pro Tip: Be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don't want the filling to overflow onto the baking sheet.
- Place the mushrooms on a foil or parchment paper lined baking sheet.
- Bake for 15 minutes or so, until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle of the pan may need to be rotated with ones on the outside for even browning.
- Let the mushrooms sit for 5 minutes prior to serving. This allows them to firm up but also to cool slightly as they get very hot on the inside.
Herb Pub Cheese: This is the kind that I love using, but other variations work well. Garlic and Herb cream cheese works too!
Make Ahead Method: These mushrooms can be assembled and refrigerated up to 2 days ahead of time. Let them sit out for 10 minutes prior to baking.
This recipe is for 24 mushrooms, nutrition facts are per mushroom and include the White Cheddar Sauce.