The Cozy Cook

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


Parmesan Panko Stuffed Mushrooms

  • White Button Mushrooms
  • Herb Pub CheeseSuch 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
  • Pepper
  • Mayonnaise– Can also use Sour Cream
  • White Cheddar Cheese– Shred your own from a block for best results.
  • Flour-Optional

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!

White Button Mushrooms

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.

White Cheddar Stuffed Mushrooms before and after baking.

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.

What to Serve with these:

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

Try These Next!

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 12 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.


Parmesan Panko Mushrooms

  • 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

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


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 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.


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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33 comments on “White Cheddar Stuffed Mushrooms (Longhorn Copycat!)”

  1. These are AWESOME!! Sometimes I add spinach to the pub cheese. Can’t go wrong with this recipe!!! THANK YOU for sharing

  2. Hi anything you would recomend to replace the white wine? would chicken broth work?

  3. I’m on keto, are breadcrumbs mandatory?

  4. I just had these at the restaurant for the first time, last night. I’m having difficulty finding any of the white pub cheeses anywhere near me (rather shocking really). I did find Vermont Creamery Garlic & Herb goat cheese, but haven’t a clue as to how the consistency or flavor would work with this recipe. Any opinions are wonderful! Thanks in advance!

  5. These look incredible. What do you think of substituting herb & garlic boursin for the pub cheese? Thanks!

    • Hey there! I think that would work just fine! The consistency is slightly thicker but I don’t think that would be an issue, you just don’t want to break the mushrooms when you’re stuffing them but you should be fine! The taste will be GREAT!

  6. Mom can’t get enough of these at the restaurant. I just made them for myself and they are great. Mom can’t for herself anymore. I want to make her a freezer batch, but can’t think how to do it so the sauce thaws well. Help?

    • Heyyy!! What I think I’d suggest is thawing the sauce via a double boiler. (Which is really just a glass or aluminum bowl over a small saucepan)- fill the saucepan with a little bit of water and bring it to a gentle boil. Place the sauce in the bowl on top and it will thaw out evenly and as close to it’s original state as possible. It might not be exactly the same, but that’s your best bet at getting a similar consistency. It works well with Alfredo sauce too, lol. I hope that helps!

  7. Well the first time l made this recipe it turned out great, now for sum reason everytime l have done it again, twice, the sauce turns into a oily mass of garbage that looks like a section of a human brain. I for the life of me can’t figure out how this is happening after a first attempt that was truly successful. Please help me out if possible l am not a first time cook trying to make something over my head.

    • Hey James! Well isn’t that odd! The recipe hasn’t changed in any way, but I would suggest using sour cream next time instead of mayo, as mayo can be a source of oil? (Although using it hasn’t been an issue for me in the past.) Also be sure to use the double boiler method and to make sure the heat isn’t up too high, those are the only tips I can think of! I hope that you have a successful outcome next time!

    • you could be heating the sauce a little to hot and long. It happens with homemade Alfredo as well. In our restaurant if the sauce gets too hot and heats too long it has that same appearance you described. Take it slow. The mushrooms are worth it!

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