The Magic of LongHorn Steakhouse’s White Cheddar Stuffed Mushrooms
If you’re anything like me, you live for those moments when a single bite can transport you to flavor heaven. And, if you’re a fan of LongHorn Steakhouse, you know their menu is filled with hearty, delicious dishes that keep you coming back for more. Among their star-studded offerings, one appetizer stands out: the White Cheddar Stuffed Mushrooms in a Four Cheese Sauce. This dish is more than just an appetizer—it’s an experience, a little bite of heaven that will have you dreaming about it long after your meal is over.
A Little About LongHorn Steakhouse
Before we dive into the cheesy goodness, let’s take a moment to appreciate LongHorn Steakhouse itself. Founded in 1981 in Atlanta, Georgia, LongHorn Steakhouse has grown into a beloved chain known for its perfectly seasoned steaks, friendly atmosphere, and, of course, its delightful appetizers. The restaurant’s rustic decor, complete with Western memorabilia, sets the stage for a dining experience that feels both hearty and welcoming.
The Magic of White Cheddar Stuffed Mushrooms
Now, let’s get to the star of the show – those irresistible White Cheddar Stuffed Mushrooms. Imagine plump, juicy mushrooms filled with creamy, zippy white cheddar mixture, topped with a Parmesan Crumb topping and baked to perfection. But LongHorn doesn’t stop there. These delectable mushrooms are swimming in a luxurious four cheese sauce that takes the dish to a whole new level of indulgence. It’s a symphony of flavors and textures – from the earthiness of the mushrooms to the gooey, cheesy goodness inside and out. Trust me, it’s love at first bite.
Why This Recipe Will Change Your Life
You might be thinking, “Can a recipe really change my life?” Absolutely, and here’s why. My homemade version of LongHorn Steakhouse’s White Cheddar Stuffed Mushrooms is easy to make, incredibly satisfying, and sure to impress anyone who tries it. Imagine being able to recreate this restaurant favorite in the comfort of your own kitchen. No more waiting for a special occasion to enjoy this treat; you can whip it up whenever the craving strikes.
Bringing It All Together
Once you pull these beauties out of the oven, you’ll understand why they’re so beloved. The gooey, cheesy filling paired with the tender mushrooms and the rich, creamy sauce is a combination that’s impossible to resist. Serve them as an appetizer at your next dinner party, or enjoy them as a decadent snack. Either way, you’re in for a treat that’s bound to make you the star of your kitchen.
For more delicious LongHorn Steakhouse recipes, try their Wild West Shrimp and Parmesan Crusted Chicken
Ingredients
- 13 very large white button mushrooms
- 8 oz. whipped cream cheese
- 1 ¼ cups freshly grated Parmesan cheese-divided
- ¾ cup freshly grated white Cheddar cheese-divided
- ¼ cup freshly grated Provolone cheese
- ¼ cup freshly grated Mozzarella cheese
- 1 cup whole milk
- 2 garlic cloves-minced
- 1 TBL. Fresh Italian parsley-minced
- ½ cup Panko breadcrumbs
- ¼ stick + 2 TBL unsalted butter-divided
- 1 tsp. Hidden Valley Ranch seasoning mix
- 1 tsp. garlic salt
- 2 dashed ground white pepper
- Kosher salt & cracked black pepper
Instructions
Remove the mushroom stems and, using a small spoon or grapefruit knife, core the mushrooms to create e a deep well for the cheese filling. Place the cored mushroom caps top down in an oven safe, non-stick casserole dish.
In a medium-sized bowl, mix the whipped cream cheese, ½ cup of the Parmesan cheese, ½ cup of the white Cheddar, minced garlic cloves, and Ranch seasoning. Tamp the cheese mixture into the mushroom caps to completely fill the cap. Do not overstuff, however, to prevent the cheese from oozing over when the mushrooms get baked.
In a small mixing bowl, add the Panko crumbs, ½ cup Parmesan cheese, minced Italian parsley, garlic salt, and 2 TBL of the butter (melted). Mix well until all the breadcrumbs are well coated in the melted butter. Spoon the Parmesan crumb topping over each of the stuffed mushroom caps. Bake the mushrooms in a preheated 375F oven, on the center rack, for 20 minutes.
While the mushrooms are in the oven, make the Four-Cheese sauce. In a small saucepan, melt ¼ stick unsalted butter. Whisk in the whole milk and bring to a slight simmer. Add the Provolone, Mozzarella, and remaining Parmesan and Cheddar. Whisk until all the cheese has melted. Add the white pepper, a pinch of kosher salt, and 2-3 cranks of cracked black pepper. Simmer the sauce for about 5 minutes, whisking very frequently, until the sauce has thickened.
Once the mushrooms have been removed from the oven, using a 2-ounce ladle, ladle the four-cheese sauce between the stuffed mushroom caps. Serve immediately and enjoy!
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