White Cheddar Stuffed Mushrooms Longhorn Copycat

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Stuffed Mushrooms are definitely one of my all-time favorite appetizer recipes, I am a sucker for the white cheddar stuffed mushrooms at Longhorn. I’m so 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.

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.