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 Mushroom Ingredients

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 Make Stuffed 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.
  • Use a small pairing knife to trace around the stem, then gently  pull the stem out so that only the cap remains. (SEE pro tip below!)
  • 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 for Stuffed Mushrooms

  • 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.

Can You Make Stuffed Mushrooms Ahead of Time

  • Yes. 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 Stuffed Mushrooms

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

Try These Next!

Follow Me!

Okay, last thing. You should probably join my free recipe email list. You’ll get a weekly email with my brand new recipes. And follow me on FacebookInstagram, and Pinterest. 😊

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

5 from 3 votes
Servings: 24 mushrooms
White Cheddar Stuffed Mushrooms
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Author: Stephanie
Course: Appetizer
Cuisine: American, Italian
Keyword: Stuffed Mushrooms, White Cheddar Stuffed Mushrooms

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
  1. 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.
  2. Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
  3. Set aside until you put the mushrooms in the oven.
  4. 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.)

  5. Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat and spread onto a serving plate and top with the mushrooms.
Making the Stuffed Mushrooms
  1. Preheat the oven to 375 degrees F.
  2. Wipe the mushrooms with a damp paper towel to remove any dirt.
  3. Use a pairing knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)

  4. Stuff each mushroom with the herb pub cheese until it’s almost to the top.
  5. Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.

  6. 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.
  7. Place the mushrooms on a foil or parchment paper lined baking sheet.
  8. 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.
  9. 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.
Recipe Notes

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.

Nutrition Information
Calories: 121, Fat: 10g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 201mg, Potassium: 82mg, Carbohydrates: 3g, Fiber: 1g, Sugar: 1g, Protein: 5g, Vitamin A: 245%, Vitamin C: 1%, Calcium: 109%, Iron: 1%