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I want to share my absolute favorite appetizer recipe that always gets rave reviews. These White Cheddar Stuffed Mushrooms taste just like the ones from Longhorn Steakhouse but you can make them right in your kitchen. The moment that creamy white cheddar filling meets the golden Parmesan crust you'll understand why everyone begs me for this recipe.
Why These Taste Like Restaurant Quality
Trust me after years of trying to recreate those amazing Longhorn mushrooms I finally cracked the code. That combination of rich white cheddar golden crispy parmesan and perfectly tender mushrooms makes magic in your mouth. The best part? They're so much easier to make than you'd think.
What You'll Need From The Store
- Mushrooms: I love using baby bellas they hold up beautifully.
- White Cheddar: Get the good stuff it really makes a difference.
- Garlic and Herb Pub Cheese: This is our secret weapon for amazing flavor.
- Parmesan: Fresh grated creates that perfect golden crust.
- Wine: I use whatever white wine I'm planning to drink with dinner.
- Breadcrumbs: Optional but I love the extra crunch they add.
Getting Your Mushrooms Ready
First things first let's prep those mushrooms. Just wipe them clean with a paper towel don't rinse them or they'll get waterlogged. Pop out the stems but don't throw them away we'll use those in our filling. I like using a small knife to trace around each stem they come right out.
Making The Amazing Filling
Now for the fun part mixing up that incredible filling. Combine your white cheddar pub cheese and a splash of wine then mix in those finely chopped mushroom stems. It should be creamy and easy to spoon. Sometimes I sneak a taste just to make sure it's perfect.
Time To Fill
Grab your mushroom caps and start filling each one carefully. Don't overstuff them though the filling will bubble up a bit while baking. I like using a small spoon to make sure each cap gets the perfect amount.
Into The Oven
Line your baking sheet with foil or parchment it makes cleanup so much easier. Pop these beauties in a 375°F oven for about 15-20 minutes. Your kitchen will smell amazing while they bake. They're done when the tops are golden and the mushrooms are tender but still holding their shape.
My Best Tips
After making these countless times here's what I've learned. Always use good quality cheese it really shows in the final taste. I save those extra mushroom stems in the freezer for soups. And let them cool just a bit before serving nobody likes a burnt tongue.
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Make Them Ahead
These are perfect for entertaining because you can prep them ahead. Make them up to two days before just keep them covered in the fridge. You can even freeze them unbaked pop them straight from freezer to oven when you need them.
Bringing Them Back To Life
If you're cooking from frozen just add about 15 extra minutes to the baking time. Keep an eye on them you want that top golden and bubbly. They taste just as amazing as fresh made ones.
Setting The Scene
I love serving these at parties alongside a crisp white wine. They're perfect for everything from fancy dinner parties to casual game nights. Sometimes I'll make a double batch because they disappear so quickly.
Why Everyone Loves These
There's something about bite sized appetizers that just makes people happy. These stuffed mushrooms are the perfect combination of fancy and comforting. Every time I make them someone asks for the recipe and I love sharing this little bit of restaurant magic they can create at home.
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Main Points
These copycat Longhorn stuffed mushrooms combine herb cheese filling, crispy Parmesan topping, and homemade white cheddar sauce. They can be made ahead and are perfect for entertaining.
Common Questions About Cooking
- → Can I make these mushrooms ahead of time?
Yes, you can assemble these up to 2 days ahead and refrigerate. Let them sit at room temperature for 10 minutes before baking.
- → What kind of white wine works best?
Pinot Grigio, Chardonnay, or Sauvignon Blanc are recommended for this recipe. They provide the best flavor for the sauce.
- → How do I prevent mushrooms from getting soggy?
Clean mushrooms with a damp paper towel instead of washing them. Don't overstuff them, and make sure the oven is fully preheated before baking.
- → What can I do with the mushroom stems?
The stems can be diced and frozen for making homemade stock later. This reduces waste and adds flavor to future dishes.
- → How should I serve the white cheddar sauce?
You can serve it Longhorn style by spreading it on the plate under the mushrooms, drizzle it over top, or offer it as a dipping sauce in ramekins.