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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.

Love Copycat Recipes? Try my Olive Garden Alfredo Sauce recipe next!

Parmesan Panko Stuffed Mushrooms on a plate with White Cheddar Sauce

Stuffed Mushrooms are definitely one of my all-time favorite appetizer recipes, I am a sucker for the white cheddar stuffed mushrooms at Longhorn, and I’m psyched about the fact that I can make them at home when a craving hits!

This filling really tastes just like the restaurant version and it’s pretty simple to make! Let’s get into it.

How to Make It

  • Clean the mushrooms (see how below), and use small paring 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!

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.

White Button Mushrooms

White Cheddar Stuffed Mushrooms before and after baking.

Pro Tips

  • Cheese: I use President brand Garlic and Herbs Pub Cheese, but other varieties will work as well!
  • Wine: Pinot Grigio, Chardonay, and Sauvignon Blanc are best in this recipe. 
  • Mushrooms: White Button or Baby Portobello have a great texture for stuffing and hold up well.

Make-Ahead Method

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.

A plate topped with white cheddar cheese sauce and Parmesan Panko stuffed mushrooms.

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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

5 from 16 ratings
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.

Ingredients

Parmesan Panko Mushrooms

  • 24 White Button mushrooms, or baby portobello
  • 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

White Cheddar Sauce- makes 1 cup

  • 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

Instructions

Preparing the White Cheddar Sauce

  • 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.
  • Heat the mixture in a double boiler over simmering water for 20 minutes. (You can create a makeshift one at home by setting a metal or glass bowl over a small saucepan.)
  • 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.

Making the Stuffed Mushrooms

  • Preheat the oven to 375 degrees F.
  • Wipe the mushrooms with a damp paper towel to remove any dirt.
  • Use a paring 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.

Notes

Pro Tips:

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.

Nutrition

Calories: 121kcal, Carbohydrates: 3g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 201mg, Potassium: 82mg, Fiber: 1g, Sugar: 1g, Vitamin A: 245IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 1mg
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43 comments on “White Cheddar Stuffed Mushrooms (Longhorn Copycat!)”

  1. This was my first time trying this recipe – it was amazing! Loved the flavor.  I wanted to comment on the issue that someone had of the sauce looking weird.  I almost had that happen – it started to “curdle” and separate and create an oil… this is from the fat in the mayo.  So I would only cook the sauce 10 minutes. Other than that, PERFECTO! 

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