Longhorn Stuffed Mushrooms Recipe (Copycat)

If you’ve been craving those delicious, juicy, white cheddar stuffed mushrooms from Longhorn Steakhouse but aren’t quite sure how to make it, this is the recipe for you! 

These stuffed mushrooms have a garlic cheese filling with a buttery herb crust and a cheesy cream sauce.

It’s so simple to make, and doesn’t require a lot of ingredients. You can make these ahead and freeze them for later, or enjoy them immediately. 

They are perfect as an appetizer or snack, and you can double up on the recipe as many times as you need to make as many as you want! 

LongHorn Steakhouse mushrooms are a popular side dish known for their rich and savory flavor. These mushrooms are typically sautéed and seasoned to complement the bold flavors of the steaks and other main dishes offered at the restaurant. They are often cooked in a buttery sauce with garlic and herbs, which enhances their natural earthiness and provides a succulent texture. As a versatile side, these mushrooms are a favorite choice for adding depth and umami to a hearty steakhouse meal.

What You’ll Need

For The Stuffed Mushrooms:

  • 16 oz Baby Bella mushrooms 
  • 1 tbsp Garlic 
  • 8 oz White Cheddar 
  • 1 tbsp Italian seasoning
  • 2 tsp Salt 
  • 1 tsp Pepper
  • 2 tbsp Salted butter
  • ⅓ cup Parmesan
  • ½ cup Panko bread crumbs 
  • 2 tbsp Parsley

For The Cheese Sauce 

  • 2 tbsp All Purpose flour
  • 1 ½ cup Heavy cream
  • ¼ cup Whole milk
  • 4 oz Four cheese blend 
  • 1 tbsp garlic
  • Salt to taste
  • Pepper to taste 

Ingredient Notes 

Baby Bella mushrooms-

Make sure you use whole mushrooms, otherwise you’re defeating the point of stuffed mushrooms!

Baby bella is the type of mushroom you’ll want to use as well because it’s the same mushrooms Longhorn uses.

White Cheddar-

You can use either a block of white cheddar, or shredded white cheddar. I prefer using a block because it not only melts better, but tastes better and has more moisture. 


For this recipe you want to use a block of parmesan cheese, don’t use the Kraft parmesan that comes in those green tubes.

You can even get fancier and use real Parmigiano Reggiano if you want and elevate your dish to the next level. 

Salted Butter-

To add richness and flavor to your stuffed mushrooms, use a European salted butter with 82-85% butterfat. You can find this at any one of your local grocery stores. 

You can use regular American butter and your mushrooms will be just as delicious, but if you’re looking for more buttery richness, go for the butter with a higher butterfat content!

All Purpose Flour-

We’re going to be using flour to make our creamy sauce. You can use any kind of flour, but if you’re looking for a good quality flour to use, King Arthur is the best. 

Heavy Cream-

Heavy cream will make up most of the cream sauce that will accompany the stuffed mushrooms, so you want to use a high quality cream if you can. 

If you’re able to buy your dairy locally, this is a great option, but if you don’t have access to this or simply don’t want to, that’s alright too.

Any heavy cream will work, but buying a high quality dairy is going to amplify the flavor and richness of your cream sauce. 

Four Cheese Blend-

I’m using a four cheese blend in this recipe as it is easier, quicker, and cheaper. The blend I use has Asiago, Fontina, Parmesan, and Provolone. 

If you want to buy these cheeses individually you can, but I use the blend because it doesn’t leave me with a bunch of leftover cheese and I don’t have to spend the time shredding each one – it’s already done for me!

How To Make It 

Step 1: Preheat The Oven

Preheat your oven to 425 degrees and adjust one of your oven racks to the top row. 

Step 2: Make Your Cheese Cream Sauce 

Melt your butter in a medium size saucepan over medium heat, and add your flour and garlic, whisking constantly to ensure it doesn’t burn and until you have a smooth roux with no clumps.

Let it bubble for a few seconds, then add your heavy cream and milk, whisking constantly until the roux is incorporated completely into the heavy cream and milk.  Whisk in your four cheese blend, salt, and pepper.

Turn heat down to low and continue stirring until all the cheese is melted and everything is combined nicely. This may take a few minutes.Taste it and add more salt and pepper if needed. 

Turn off heat and cover with a lid to keep warm while you make your stuffed mushrooms. 

Step 3: Wash And Prep Your Mushrooms

Take the stems out of each mushroom, being careful not to rip or break the mushroom.

You should easily be able to remove the stem by pulling it out of the base, but using a spoon to help scoop it out makes it way easier. Wash your mushrooms thoroughly, ensuring you remove all the dirt.

Spread out your mushrooms on a foil lined baking sheet lightly sprayed with olive oil, with the tops facing up and the opening down. Season with a little pepper and Italian seasoning. 

Step 4: Cook Your Mushrooms

Roast your mushrooms on the top rack for 9 minutes. 

Step 5: Prep Your Cheese Blend

While your mushrooms are roasting, in a medium size bowl combine your white cheddar, garlic, italian seasoning, salt, and 4  tbsp of melted butter. Mix well. 

Step 6: Stuff Your Mushrooms

Once your mushrooms are finished roasting, take them out and set your oven to broil on high.

Transfer your mushrooms to a newly lined baking sheet, your old one will have juice from the mushroom and you want a fresh pan to work with. 

Place your mushrooms topside down this time, and stuff them with your cheese filling until it comes over the rim of the mushrooms a little bit. 

Put them back in the oven on the top rack and broil for 3 minutes, or until the cheese starts to bubble.

Step 7: Prep Your Panko Crust 

In a small bowl, combine your panko, 2 tbsp melted butter, parmesan, parsley, and a small pinch of salt. Mix well. 

Step 8: Top Your Mushrooms

Take your mushrooms out of the oven and top with your panko mixture, pressing down to help it stick better.

Put them back in the oven and set your oven to broil, broiling on high for about 1 minute. Keep a close eye on your mushrooms to ensure they don’t burn. 

Step 9: Plate And Enjoy!

While your stuffed mushrooms are finishing cooking, heat your cream sauce back up on the stove if it’s cold.

Spoon your sauce out onto a plate. Place your mushrooms on top of the sauce, serve, and enjoy!

Recipe Modifications

How to Make This Gluten-Free

This is a very easy recipe to make gluten-free, simply substitute the all purpose flour for a gluten free flour, it doesn’t even need to be a 1:1, measure for measure flour, it can be any gluten free flour you find. 

For the panko bread crumbs, you can find gluten free breadcrumbs at a majority of grocery stores, or online. You can also use crushed up gluten free crackers, any kind you like. 

How to Make This Vegan

The ingredients that make this recipe non-vegan are butter and cheese. To replace those ingredients and make this vegan, you’ll want to use vegan butter and cheese. 

You can find these things at specialty stores, and also at your mainstream grocery store.

You could also use margarine as a butter substitute, just make sure it’s vegan before you use it as some margarine brands aren’t vegan. 

How to Make This Keto

Because this recipe is already very keto-friendly, there are only two ingredients we need to substitute, the flour and the bread crumbs. 

Almond flour is one of the most widely used substitutes for flour that is keto-friendly, and it’s what you’ll want to use for this recipe instead of all-purpose flour.

It will add a little almond flavor to your cream sauce, but not enough to change the entire flavor profile of your dish, and it will still be really good!

For the bread crumbs, you could use either crushed nuts or keto-friendly breadcrumbs, which you can find recipes for all across the internet.

Here’s a good one; https://thebigmansworld.com/keto-bread-crumbs/

Lemon Butter Sauce 

You can either add a lemon butter flavor to your cream sauce or you can omit the cheese cream sauce altogether and use a lemon butter sauce instead. 

To do so, simply melt a stick of butter in your pan over medium-high heat, add the zest and juice of one lemon, and a pinch of salt. Mix well and immediately take off heat so the butter doesn’t burn. 

Garlic Herb Pub Cheese Sauce 

If you want to make this recipe with a different cream sauce, such as this garlic herb pub cheese sauce, you’ll still go ahead and follow the instructions in this recipe. 

The only difference is you’ll add twice as much garlic, as well as Italian seasoning, and swap out your four cheese blend for shredded cheddar!

Broccoli Stuffed Mushrooms

If you’re a huge fan of Longhorn’s broccoli, why not combine their broccoli with their stuffed mushrooms? It isn’t even difficult, simply chop up some broccoli into little pieces and steam it over boiling water, drain it, and add it to your cheese filling mixture. 

Can You Make This Ahead Of Time?

Absolutely! In order for this to be as fresh and delicious as possible you’ll want to prep everything according to the instructions except for the mushrooms if you’re storing this in the fridge.

So, prepare your cream sauce, cheese mixture, and breadcrumb topping, storing them in ziploc bags or tupperware. 

When you’re ready to cook everything, get out your fresh mushrooms and follow the instructions for each cooking stage of this recipe.

If you want to freeze your stuffed mushrooms, prep all your ingredients per the instructions, including roasting your mushrooms, and stuff them with the filling and top with panko. They will last in the fridge for up to a week.

Place filled and topped mushrooms on a baking tray and place in the freezer for two hours.

Afterwards, take it out of the freezer and place it in a tupperware container. They will last for up to two months. 

What To Serve With This

Whole roasted chicken

French onion soup


Mozzarella sticks

Mashed potatoes

Steamed mixed vegetables 

Macaroni and cheese 

General Tips And Tricks 

  • Be sure to whisk your cream consistently to ensure your sauce doesn’t burn.
  • Don’t salt your mushrooms before cooking them, this will cause the water content in the mushrooms to expel and make them mushy. 
  • Be careful when you broil your mushrooms! Watch them closely to make sure they don’t burn, because it will happen quickly. 
Longhorn Stuffed Mushrooms (COPYCAT)

Longhorn Stuffed Mushrooms (COPYCAT)

Yield: 20 Mushrooms
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Learn how to replicate Longhorn Steakhouse’s perfect, juicy white cheddar stuffed mushroom recipe with this comprehensive guide! This is the perfect recipe if you’re looking to make a quick and easy appetizer that’s sure to not only look amazing and impress your guests, but taste like it too. Read above to see what to serve it with, create something new with our recommended ingredient combinations above, or make this dish gluten free, vegan, or keto-friendly. When you’re finished making this recipe, comment down below how it turned out, we’d love to hear from you! This recipe yields about 20 stuffed mushrooms.


  • Stuffed Mushrooms
  • 16 oz Whole Baby Bella mushrooms
  • 1 tbsp Garlic
  • 8 oz White cheddar
  • 1 tbsp Italian seasoning
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Salted butter
  • ⅓ cup Parmesan
  • ½ cup Panko bread crumbs
  • 2 tbsp Parsley
  • Cheese Sauce
  • 2 tbsp All Purpose flour
  • 1 tbsp garlic
  • 1 ½ cup Heavy cream
  • ¼ cup Whole milk
  • 4 oz Four cheese blend
  • Salt to taste
  • Pepper to taste


  1. Preheat your oven to 425 and adjust the oven rack to the top row. 
  2. Melt butter in a saucepan over medium-high heat, and add your garlic and flour, whisking until there are no clumps and everything is smooth and incorporated. 
  3. Let bubble and cook for a few seconds, then add heavy cream and milk, whisking constantly. 
  4. Add your four cheese blend, salt, and pepper. Turn heat down to low. Stir until cheese is melted, and add more salt to taste. Turn off heat and cover. 
  5. Wash your mushrooms and remove stems, ensuring you get the whole base of the stem out. 
  6. On a lightly oiled baking sheet, spread out your mushrooms topside up and lightly season with pepper and Italian seasoning. Roast on the top rack for 9 minutes. 
  7. In a medium bowl, combine white cheddar, garlic, Italian seasoning, salt, and a 4 tbsp of melted butter. Mix well. 
  8. Once your mushrooms come out of the oven, set your oven to broil on high and stuff your mushrooms with your white cheddar filling. Broil in the oven on the top rack again for about 3 minutes. Keep an eye on the mushrooms to ensure they don’t burn. 
  9. In a small bowl, combine panko bread crumbs, 2 tbsp melted butter, parmesan, parsley, and a pinch of salt. Mix well. 
  10. Top mushrooms with panko mixture, pressing down to adhere better. Broil on high for about 1 minutes, again keeping an eye on the mushrooms to ensure they don’t burn.
  11. Reheat your cream sauce on the stovetop if needed, and spoon out on a plate. Top with your stuffed mushrooms, serve, and enjoy!



  • You can store these in the fridge for up to one week and reheat in the oven or air fryer for half the cooking time, or in the freezer for up to three months, reheating at half the cooking time in the oven or air fryer as well.

Cooking Time

  • Cooking times may vary slightly based on the oven you use so be sure to check on your mushrooms halfway through cooking time. If you have an oven thermometer be sure to refer to that as oven temperatures aren’t always accurate. 

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 236Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 509mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 10g
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