There’s something irresistible about stuffed mushrooms, especially when they capture the essence of my favorite Longhorn Kitchen’s version. I’ve always loved the savory, cheesy goodness they offer, and recreating this dish at home felt like a delicious adventure.
With just a few simple ingredients, you can bring the bold flavors of Longhorn right into your own kitchen. Whether you’re prepping appetizers for a party or looking for a tasty side for dinner, these stuffed mushrooms are sure to impress your guests and satisfy your taste buds.
Ingredients
- 16 large white or cremini mushrooms, stems removed and finely chopped
- 4 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
Recreating these delicious Longhorn Stuffed Mushrooms is easier than you think. Follow these steps to bring the savory goodness to your table.
Prep
- Preheat the Oven
- Set your oven to 375°F (190°C) to ensure it’s ready for baking.
- Prepare the Mushrooms
- Gently wipe each mushroom with a damp cloth to clean them.
- Remove the stems carefully and set the caps aside for stuffing.
- Chop the Ingredients
- Finely chop the mushroom stems, onion, and garlic to ensure even cooking.
- Grate the Cheeses
- Grate 1 cup of sharp cheddar cheese and ½ cup of Parmesan cheese if not pre-grated.
- Measure Other Ingredients
- Portion out 4 ounces of cream cheese and ½ cup of breadcrumbs.
- Finely chop 2 tablespoons of fresh parsley for garnish.
Cook
- Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add Garlic and Mushroom Stems
- Stir in the garlic and chopped mushroom stems.
- Cook for an additional 2 minutes until the mixture is fragrant.
- Incorporate Cream Cheese
- Lower the heat and add the cream cheese to the skillet.
- Stir continuously until the cream cheese melts and blends smoothly with the vegetables.
- Mix in Cheeses
- Add the sharp cheddar and Parmesan cheeses to the skillet.
- Continue stirring until the cheeses are fully melted and the mixture is creamy.
- Season the Filling
- Pour in 1 teaspoon of Worcestershire sauce.
- Season with salt and black pepper to taste, adjusting as needed for flavor balance.
Assemble
- Fill the Mushroom Caps
- Place the mushroom caps on a baking sheet lined with parchment paper.
- Spoon the cheese and vegetable mixture generously into each mushroom cap.
- Add Breadcrumb Topping
- Evenly sprinkle ½ cup of breadcrumbs over the filled mushrooms to create a crispy layer.
- Bake to Perfection
- Transfer the baking sheet to the preheated oven.
- Bake for 15-20 minutes, or until the mushroom caps are tender and the breadcrumb topping is golden brown.
- Garnish and Serve
- Remove the stuffed mushrooms from the oven.
- Sprinkle the chopped fresh parsley over the top for a burst of color and freshness.
- Serve warm and enjoy the rich, savory flavors melting in your mouth.
Make-Ahead Instructions
Preparing these stuffed mushrooms ahead of time allows you to enjoy stress-free cooking on the day of your event. Follow these steps to make your Longhorn Stuffed Mushrooms in advance:
- Prepare the Filling in Advance
Create the creamy filling as per the recipe instructions. Once the mixture is ready, let it cool completely. Transfer the filling to an airtight container and refrigerate for up to two days.
- Assemble the Stuffed Mushrooms Ahead of Time
Fill each mushroom cap with the prepared filling. Arrange the stuffed mushrooms on a baking sheet and cover tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 24 hours before baking.
- Freeze for Future Events
After assembling, place the stuffed mushrooms on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag. You can store the frozen mushrooms for up to one month. When ready to bake, place them directly from the freezer onto a baking tray and add an extra 5-10 minutes to the baking time.
- Reheating Baked Mushrooms
If you’ve already baked the mushrooms, allow them to cool completely. Store the baked mushrooms in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for about 10 minutes before serving to regain their fresh, savory flavors.
Storage Durations
| Make-Ahead Option | Storage Duration |
|---|---|
| Prepared Filling (Refrigerated) | Up to 2 days |
| Assembled Mushrooms (Refrigerated) | Up to 24 hours |
| Assembled Mushrooms (Frozen) | Up to 1 month |
| Baked Mushrooms (Refrigerated) | Up to 3 days |
By following these make-ahead instructions, you can ensure that your Longhorn Stuffed Mushrooms are always ready to impress your guests with minimal effort.
Tools and Equipment
To create the perfect Longhorn Stuffed Mushrooms, having the right tools on hand makes all the difference. Here’s what you’ll need:
- Oven: Preheat to 375°F (190°C) for baking the mushrooms to golden perfection.
- Baking Sheet: A sturdy baking sheet lined with parchment paper ensures easy cleanup and even baking.
- Mixing Bowls: You’ll need a couple of medium-sized bowls for preparing the filling and mixing ingredients.
- Cutting Board: A spacious cutting board provides a safe surface for chopping onions, garlic, and mushroom stems.
- Chef’s Knife: A sharp knife is essential for precise chopping and mincing.
- Grater: Grate the sharp cheddar, Parmesan, and cream cheese for a smooth, even filling.
- Sauté Pan: Use a skillet to sauté the onions and garlic, releasing their flavors before mixing with the cheeses.
- Measuring Cups and Spoons: Accurate measurements ensure the perfect balance of flavors in your stuffing.
- Spoon or Small Scoop: Fill the mushroom caps neatly with the creamy mixture.
- Aluminum Foil or Parchment Paper: Line your baking sheet for easy transfer and minimal cleanup.
- Pastry Brush: Lightly brush the mushroom caps with olive oil for a rich, flavorful base.
- Herb Stripper or Kitchen Shears: Quickly remove the stems from the mushrooms without much hassle.
- Cooling Rack: Allow the stuffed mushrooms to cool slightly before serving, enhancing their flavors and texture.
Having these tools ready will streamline your cooking process, allowing you to focus on layering those delicious flavors into each stuffed mushroom.
Conclusion
Creating these Longhorn stuffed mushrooms was such a delightful experience. The rich flavors and creamy texture exceeded my expectations every time.
I’m excited for you to try this recipe at home. It’s simple yet impressive, perfect for any occasion or just a cozy night in. Enjoy the deliciousness and the smiles it brings to your table!
