Stuffed Mushrooms Longhorn Recipe | Easy & Tasty!

Remember those melt-in-your-mouth, cheesy stuffed mushrooms from Longhorn Steakhouse? Now, you can recreate that delicious experience in your kitchen, even if you’re a beginner cook! This step-by-step guide will walk you through everything you need to know, from picking the perfect mushrooms to achieving that iconic golden brown crust. So, grab your apron and get ready to impress your family and friends with your culinary skills!

Stuffed Mushrooms Longhorn Recipe

Gather Your Ingredients:

  • Mushrooms: 16-20 large, white button mushrooms or baby portobellos (choose firm, unblemished caps)
    • For the creamy filling:1/2 cup softened cream cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • Fresh parsley (optional, for garnish)
    • For the cheesy topping:1 cup grated white cheddar cheese
    • 1/4 cup panko breadcrumbs
    • 1/4 cup melted butter
Stuffed Mushrooms Longhorn Recipe

Step 1: Prep the Mushrooms:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently wipe the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems using a spoon or small knife, creating a hollow in each cap.
  3. Precook mushroom caps upside down on a baking sheet for 10 minutes to prevent sogginess.

Step 2: Make the Creamy Filling:

  1. In a mixing bowl, combine the softened cream cheese, Parmesan cheese, garlic powder, Italian seasoning, and salt until smooth and well combined.
  2. Spoon to distribute the creamy mixture evenly into each pre-baked mushroom cap.

Step 3: Build the Cheesy Crust:

  1. Combine the grated white cheddar cheese and panko breadcrumbs in a separate bowl.
  2. Pour the melted butter over the dry ingredients and mix well until evenly coated.
  3. Sprinkle the cheesy breadcrumb mixture generously over each mushroom cap, ensuring it covers the creamy filling completely.

Step 4: Bake to Golden Perfection:

  1. Bake the stuffed mushrooms for 15 to 20 minutes, until the breadcrumb covering is golden brown and the cheese is bubbling and melted. 
  2. Broil for an additional 1-2 minutes if you prefer a crispier topping, keeping a close eye to avoid burning.

Step 5: Serve and Enjoy!

  1. Let the mushrooms cool slightly before serving. Garnish with fresh parsley for an extra pop of color and flavor.
  2. Enjoy these warm and cheesy delights as an appetizer, side dish, or light main course. Pair them with your favorite dipping sauce for an extra treat!
Stuffed-Mushrooms-Longhorn-Recipe

Bonus Tips for Beginner Cooks:

  • Choose fresh, firm mushrooms with unblemished caps. Older or bruised mushrooms can affect the taste and texture.
  • Refrain from overstuffing the mushrooms. Leave some space for the cheese to bubble up and prevent overflow.
  • Use a kitchen torch for a quick and even browning of the breadcrumb topping.
  • Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) until warmed.

With these simple steps and helpful tips, you can easily recreate the magic of Longhorn-style stuffed mushrooms at home, no matter your cooking experience. So, fire up your oven, grab your ingredients, and get ready to indulge in cheesy, delicious goodness!

Stuffed-Mushrooms-Longhorn-Recipe

Done with those yummy mushrooms? Here’s the simple ending you requested:

Skip the fancy restaurant and make these cheesy, melty mushrooms at home instead! They’re super easy, even for beginners, and taste just like the ones you love from Longhorn. Follow these steps, and you’ll be a mushroom master in no time! Remember, fresh ingredients and a little love go a long way. So grab your apron, preheat your oven, and get ready to impress your family and friends with your delicious homemade creation! Enjoy!

May you Like:
Bomb Meatloaf Recipe: The Ultimate Comfort Food for Meatloaf Lovers
Chop Steak Hawaii Recipe: A Classic Dish with a Twist

Leave a comment