If you’ve ever been to LongHorn Steakhouse, you’ve probably had their famous Stuffed Mushrooms — rich, cheesy, perfectly seasoned, and baked until golden and bubbling.
They’re one of those appetizers that vanish from the table in seconds. The good news? You can make an equally delicious version right at home with just a few simple ingredients.
These stuffed mushrooms are a favorite in our house — especially on weekends when we want something warm, savory, and totally snackable.
They’re perfect for parties, family dinners, or even just a fun movie-night snack. And the best part? They’re super easy to customize to your taste.
Why You’ll Love This Recipe
Each mushroom is filled with a creamy, garlicky cheese mixture and topped with melty mozzarella and buttery breadcrumbs for that irresistible crunch. They’re bite-sized but packed with flavor.
Whether you’re serving them as an appetizer or pairing them with salad for a light dinner, these mushrooms are always a hit — even with kids who usually steer clear of fungi!
What You’ll Need
- 16 large white mushrooms (stems removed and saved)
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ cup finely chopped mushroom stems
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup seasoned breadcrumbs
- 1 tablespoon olive oil (for drizzling)
- Optional: chopped fresh parsley for garnish
Pro Tips
- Use large, firm mushrooms like white button or cremini for the best stuffing base.
- Don’t skip the pre-cook of mushroom stems and garlic — it deepens the flavor and prevents sogginess.
- Let the cream cheese come to room temp for easier mixing.
- To make ahead, stuff the mushrooms and refrigerate unbaked, then bake when ready.
- Finish with a quick broil for extra golden, bubbly cheese on top.
Tools You’ll Need
- Sharp knife and cutting board
- Small skillet
- Mixing bowl and spoon
- Baking dish or sheet pan
- Parchment paper (optional)
- Oven with broil setting
Substitutions and Variations
- Make it spicy: Add red pepper flakes or chopped jalapeños to the filling.
- Swap the cheese: Try goat cheese or ricotta instead of cream cheese for a twist.
- Meaty version: Stir in finely chopped cooked bacon or sausage to the filling.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
Make Ahead Tips
You can prepare and stuff the mushrooms up to 24 hours in advance. Cover and store in the fridge until you’re ready to bake.
You can also freeze unbaked stuffed mushrooms — place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen at 375°F for 30–35 minutes.
Instructions
1. Prep the Mushrooms
Clean the mushrooms with a damp paper towel. Remove the stems and finely chop them for the filling. Set aside caps on a lined baking sheet.
2. Sauté the Stems and Garlic
In a small skillet, melt butter over medium heat. Add the chopped mushroom stems and minced garlic. Cook 3–4 minutes until softened and fragrant. Remove from heat and let cool slightly.
3. Make the Filling
In a bowl, mix cream cheese, Parmesan, onion powder, salt, pepper, and the cooled mushroom mixture. Stir until smooth and well combined.
4. Stuff and Top
Spoon filling into each mushroom cap, pressing slightly to fill. Top with shredded mozzarella and sprinkle with breadcrumbs. Drizzle with olive oil.
5. Bake
Bake at 375°F for 20–22 minutes, or until mushrooms are tender and tops are golden and bubbly. For extra color, broil on high for 1–2 minutes at the end.
6. Serve and Enjoy
Let cool slightly. Transfer to a platter and garnish with chopped parsley if desired. Serve warm.
Leftovers and Storage
Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes until warm.
Avoid microwaving if possible, as it can make the mushrooms rubbery. They also reheat well in an air fryer.
Recipe FAQs
Q: Can I use portobello mushrooms instead?
Yes! Just adjust the filling amount and bake a bit longer, around 25–28 minutes.
Q: How do I keep the mushrooms from getting soggy?
Sautéing the stems helps, and a sprinkle of breadcrumbs on top adds a barrier for extra crispness.
Q: Can I freeze them after baking?
They’re best fresh, but you can freeze after baking. Reheat from frozen at 375°F until heated through.
Q: What’s a good dipping sauce?
Ranch, garlic aioli, or even marinara pair really well with these stuffed mushrooms!
One Bite and You’re Hooked
These LongHorn-inspired Stuffed Mushrooms are rich, savory, and surprisingly simple to make.
They’re perfect for entertaining or turning an ordinary night into something special. And once you taste that creamy filling and cheesy top, you’ll be making these again and again.
Tried this recipe? I’d love to hear how it went! Leave a comment below and share your favorite toppings or creative tweaks. Happy stuffing!