Emily Johnson
Stuffed mushrooms are a delectable appetizer that can elevate any meal, and when made with Longhorn’s signature flavors, they become an irresistible treat. This dish combines juicy, tender mushrooms with a creamy, cheesy filling inspired by Longhorn Steakhouse’s rich and savory ingredients. Perfect for gatherings or as a gourmet starter, these stuffed mushrooms are surprisingly easy to prepare at home. By using a blend of cream cheese, shredded cheese, breadcrumbs, and herbs, you can recreate the restaurant’s indulgent taste in your own kitchen. Whether you’re a seasoned cook or a beginner, this recipe offers a simple yet impressive way to enjoy a Longhorn-inspired favorite.
| Characteristics | Values |
|---|---|
| Recipe Name | Longhorn Stuffed Mushrooms |
| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 40-45 minutes |
| Servings | 4-6 servings |
| Main Ingredients | Button mushrooms, cream cheese, grated Parmesan, breadcrumbs, garlic, green onions, bacon |
| Cooking Method | Baking |
| Temperature | 375°F (190°C) |
| Difficulty Level | Easy |
| Dietary Considerations | Not vegetarian (due to bacon), can be made vegetarian by omitting bacon |
| Key Flavors | Creamy, cheesy, garlicky, smoky (from bacon) |
| Texture | Soft mushrooms with a crispy, cheesy topping |
| Popular Variations | Adding crab meat, using different cheeses (e.g., cheddar), or substituting breadcrumbs with panko |
| Serving Suggestions | As an appetizer or side dish, paired with a salad or steak |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days and reheated in the oven |
| Nutritional Info (per serving) | Approx. 200-250 calories, depending on ingredients used |
| Source | Inspired by Longhorn Steakhouse-style recipes |
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What You'll Learn
- Ingredients Needed: Gather mushrooms, sausage, cream cheese, breadcrumbs, Parmesan, garlic, and Longhorn seasoning blend
- Preparing Mushrooms: Clean, de-stem, and hollow caps for stuffing; save stems for filling
- Making Filling: Cook sausage, mix with cream cheese, breadcrumbs, Parmesan, and diced mushroom stems
- Stuffing Mushrooms: Fill caps generously, sprinkle with Longhorn seasoning, and arrange on baking sheet
- Baking Instructions: Bake at 375°F for 20-25 minutes until golden and mushrooms are tender
Ingredients Needed: Gather mushrooms, sausage, cream cheese, breadcrumbs, Parmesan, garlic, and Longhorn seasoning blend
To create the perfect stuffed mushrooms à la Longhorn, the ingredients you gather are the foundation of your culinary masterpiece. Each component plays a unique role, from the earthy mushrooms to the tangy cream cheese, ensuring a harmonious blend of flavors. Start by selecting large, firm mushrooms, preferably white button or cremini, as their size and texture are ideal for stuffing. For the sausage, opt for mild Italian or a spicy variant depending on your heat preference—about 8 ounces will suffice for a dozen mushrooms. Cream cheese, roughly 4 ounces, adds a rich, creamy contrast to the savory filling.
Next, consider the crunch factor: breadcrumbs and Parmesan cheese. Use ½ cup of seasoned breadcrumbs and ¼ cup of freshly grated Parmesan to create a golden, crispy topping. Garlic, a staple in flavor enhancement, should be minced finely—2-3 cloves will do the trick. The star of the seasoning lineup is the Longhorn seasoning blend, a proprietary mix that typically includes paprika, garlic powder, and a hint of cayenne. If you can’t source it, a DIY blend of 1 teaspoon paprika, ½ teaspoon garlic powder, and a pinch of cayenne works well.
Now, let’s talk proportions and preparation. For every 12 mushrooms, aim for a 1:1 ratio of sausage to cream cheese, ensuring the filling is neither too heavy nor too light. Mix the sausage, cream cheese, breadcrumbs, Parmesan, minced garlic, and seasoning blend in a bowl until well combined. Preheat your oven to 375°F (190°C) while you prepare the mushrooms. Remove the stems, chop them finely, and sauté them briefly to add extra mushroom flavor to the filling.
A practical tip: to prevent the mushrooms from becoming soggy, lightly brush the caps with olive oil before stuffing. Spoon the filling generously into each cap, mounding it slightly for a hearty bite. Bake for 20-25 minutes, or until the topping is golden and the sausage is fully cooked. Serve immediately to enjoy the contrast between the warm, gooey center and the crisp exterior.
In comparison to other stuffed mushroom recipes, this Longhorn-inspired version stands out due to its bold seasoning and the creamy-meaty texture combination. While traditional recipes often rely on crab or spinach, the sausage and cream cheese here offer a heartier, more indulgent experience. By focusing on these specific ingredients and their precise measurements, you’ll achieve a dish that’s both comforting and restaurant-quality.
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Preparing Mushrooms: Clean, de-stem, and hollow caps for stuffing; save stems for filling
The foundation of any great stuffed mushroom lies in the preparation of the mushroom itself. Before you can think about fillings or baking times, you need to transform your mushrooms into vessels ready to hold a delicious stuffing. This process involves cleaning, de-stemming, and hollowing out the caps, all while ensuring you save those stems for later use.
Think of it like preparing tiny, edible bowls – you want them clean, sturdy, and ready to be filled with flavor.
Cleaning is paramount. Mushrooms are like little sponges, absorbing dirt and debris from their growing environment. Gently wipe each cap with a damp paper towel or a soft brush specifically designated for mushrooms. Avoid submerging them in water, as they'll absorb it like a sponge, diluting their flavor and making them soggy. For particularly dirty mushrooms, a quick rinse under cold water followed by a thorough pat dry with paper towels is acceptable.
Remember, you're aiming for clean, not waterlogged.
De-stemming and hollowing are next. Carefully twist or gently pull the stems from the caps. Don't discard them! These stems are packed with flavor and will be chopped and incorporated into your stuffing mixture. Once stemmed, use a small spoon or melon baller to carefully scoop out the gills from the inside of each cap, creating a hollow cavity. Be mindful not to pierce through the bottom of the cap – you want a sturdy base for your filling.
Size matters. When choosing mushrooms for stuffing, opt for larger varieties like portobello, cremini, or white button mushrooms. Their size allows for a generous amount of filling and makes them easier to handle during the preparation process. Smaller mushrooms, while cute, can be fiddly to stuff and may not hold as much filling.
A word of caution: Mushrooms are delicate creatures. Handle them with care to avoid bruising or tearing the caps. Work gently and patiently, and your mushrooms will reward you with a beautiful presentation and a delicious bite.
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Making Filling: Cook sausage, mix with cream cheese, breadcrumbs, Parmesan, and diced mushroom stems
The heart of any stuffed mushroom lies in its filling, and Longhorn's version hinges on a savory blend of cooked sausage, cream cheese, breadcrumbs, Parmesan, and diced mushroom stems. This combination strikes a balance between richness and texture, ensuring each bite is both indulgent and satisfying.
Analytical Breakdown:
Cooking the sausage first not only infuses it with flavor but also renders excess fat, which can be drained to prevent greasiness. Cream cheese acts as the binder, adding a tangy creaminess that counteracts the sausage’s richness. Breadcrumbs provide structure, while Parmesan contributes a sharp, umami kick. The diced mushroom stems, often discarded, reintroduce earthy flavor and reduce waste, making the filling both economical and flavorful.
Instructive Steps:
Begin by crumbling and browning 8 ounces of Italian sausage in a skillet over medium heat, ensuring it’s fully cooked. Drain excess fat, leaving about 1 tablespoon for moisture. Add 4 ounces of softened cream cheese, stirring until melted and combined. Incorporate ¼ cup breadcrumbs and 2 tablespoons grated Parmesan, mixing until uniform. Finally, fold in ½ cup finely diced mushroom stems, reserving larger pieces for presentation if desired. Season with salt, pepper, and a pinch of red pepper flakes for heat, if preferred.
Practical Tips:
For a lighter version, substitute turkey sausage or omit it entirely, doubling the mushroom stems for bulk. If the mixture seems dry, add a splash of chicken broth or milk. To save time, prepare the filling a day ahead; refrigerate in an airtight container and bring to room temperature before stuffing. Use a small spoon or piping bag for neat, consistent filling.
Comparative Insight:
Unlike fillings reliant on spinach or crab, this sausage-based mixture offers a heartier, meatier profile, ideal for appetizers or as a side dish. The cream cheese and Parmesan elevate it beyond basic sausage stuffing, creating a restaurant-quality texture that rivals Longhorn’s signature style.
Descriptive Takeaway:
Imagine a bite-sized mushroom cap, brimming with a golden-brown filling that’s crispy on top yet creamy within. The sausage provides a savory base, while the cream cheese and Parmesan create a luscious, melt-in-your-mouth consistency. The breadcrumbs add a subtle crunch, and the mushroom stems tie everything together with their understated, forest-like essence. It’s a filling that transforms simple mushrooms into a decadent, crave-worthy dish.
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Stuffing Mushrooms: Fill caps generously, sprinkle with Longhorn seasoning, and arrange on baking sheet
Stuffing mushrooms is an art that hinges on balance: too little filling, and the flavor falls flat; too much, and the cap becomes a soggy mess. The key lies in generosity—not just in quantity, but in technique. Use a small spoon to mound the filling into each mushroom cap, ensuring every bite is packed with flavor. Think of it as sculpting a tiny, savory masterpiece. For best results, choose button or cremini mushrooms, as their sturdy caps hold up well under the weight of the filling.
Longhorn seasoning, a blend of bold spices like garlic, paprika, and a hint of heat, transforms these stuffed mushrooms from ordinary to extraordinary. Sprinkle it lightly but evenly, allowing the seasoning to meld with the filling without overwhelming it. A good rule of thumb is ¼ teaspoon per mushroom cap, adjusted to taste. This step isn’t just about flavor—it’s about creating a crust that adds texture and depth. If you’re feeling adventurous, mix the seasoning into the filling itself for a more integrated flavor profile.
Arranging the mushrooms on a baking sheet is where precision meets practicality. Space them evenly, leaving about ½ inch between each cap, to ensure even cooking and browning. Line the sheet with parchment paper or lightly grease it to prevent sticking, especially if your filling contains cheese or creamy ingredients. Pro tip: preheat the oven to 375°F (190°C) while you prepare the mushrooms—this ensures they cook through without drying out.
The final product should be a golden-brown, aromatic masterpiece, with the Longhorn seasoning forming a slightly crispy exterior. Serve these stuffed mushrooms as an appetizer or side dish, pairing them with a cool dip like ranch or aioli to balance the richness. Whether for a dinner party or a cozy night in, this method guarantees a dish that’s as impressive as it is delicious. Master these steps, and you’ll have a go-to recipe that’s both versatile and unforgettable.
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Baking Instructions: Bake at 375°F for 20-25 minutes until golden and mushrooms are tender
The baking instructions for stuffed mushrooms from Longhorn are straightforward but crucial for achieving the perfect texture and flavor. Preheat your oven to 375°F, a temperature that ensures even cooking without drying out the delicate mushroom caps. This precise heat level allows the stuffing to meld with the mushrooms while creating a golden, slightly crispy topping that contrasts beautifully with the tender interior.
Timing is equally important: bake for 20-25 minutes, depending on the size of your mushrooms and the density of your filling. Larger portobello caps may require closer to 25 minutes, while smaller button mushrooms will likely be ready at the 20-minute mark. The goal is to see a golden-brown crust and feel a tender mushroom when gently pressed with a fork. Overbaking can lead to dryness, so monitor closely after 20 minutes to avoid this pitfall.
For best results, arrange the stuffed mushrooms in a single layer on a baking sheet lined with parchment paper or lightly greased foil. This prevents sticking and promotes even browning. If using a glass baking dish, reduce the oven temperature by 25°F to account for the material’s heat retention, which can cause faster cooking.
A practical tip: if your stuffing includes ingredients like breadcrumbs or cheese that brown quickly, loosely tent the mushrooms with foil for the first 15 minutes of baking. Remove the foil for the final 5-10 minutes to allow the top to crisp up. This technique ensures the filling cooks through without burning the surface.
Finally, let the mushrooms rest for 2-3 minutes after removing them from the oven. This brief pause allows the juices to redistribute, ensuring a moist, flavorful bite. Serve immediately while warm, as the contrast between the crispy topping and tender mushroom is at its best straight from the oven. Master these baking instructions, and you’ll elevate your stuffed mushrooms from good to unforgettable.
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Frequently asked questions
The ingredients typically include large mushroom caps, cream cheese, shredded cheese (such as cheddar or Parmesan), breadcrumbs, garlic, butter, and seasonings like salt, pepper, and parsley.
Gently remove the stems from the mushroom caps and discard or save them for another use. Use a spoon to carefully scoop out the gills inside the caps to create space for the stuffing.
Mix softened cream cheese, shredded cheese, breadcrumbs, minced garlic, and seasonings in a bowl. Add melted butter for richness and combine until the mixture is smooth and well incorporated.
Preheat the oven to 375°F (190°C). Fill the mushroom caps with the stuffing mixture, place them on a baking sheet, and bake for 20–25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
