Longhorn Stuffed Mushrooms
Indulge in the ultimate appetizer experience with these restaurant-quality stuffed mushrooms. Tender mushroom caps filled with a savory mixture of Italian sausage, herbs, cheese, and breadcrumbs – perfectly baked until golden and bubbling.
Easy Longhorn Stuffed Mushrooms Recipe
There’s something irresistible about biting into a perfectly crafted stuffed mushroom – that moment when the savory filling meets the earthy mushroom in a burst of flavor that feels both indulgent and sophisticated. These Longhorn Stuffed Mushrooms capture that magic in a homemade version that rivals (dare I say, surpasses?) the famous steakhouse original. Perfect for holiday entertaining, game day gatherings, or anytime you want to elevate your appetizer spread, this recipe brings that restaurant experience right to your dining table.
Fall and winter entertaining practically demands these mushrooms on your menu. They’re the kind of appetizer that disappears within minutes of being placed on the table, leaving guests scanning the room for the next batch to emerge from the kitchen.
THIS RECIPE:
- Ready in just 35 minutes from start to finish
- Uses simple ingredients that create complex flavors
- Can be prepped ahead for stress-free entertaining
- Perfectly balances rich, savory elements with fresh herbs
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 24 stuffed mushrooms |
| Yield | 6-8 appetizer servings |
Don’t be intimidated by the gourmet reputation of Longhorn Stuffed Mushrooms. This recipe breaks it down into simple steps anyone can master. The combination of Italian sausage, cream cheese, garlic, and Parmesan creates a filling that’s rich and flavorful without being complicated. Even if you’re new to making stuffed mushrooms, you’ll find this recipe approachable and the results impressively professional.
Ingredients for Longhorn Stuffed Mushrooms
The secret to restaurant-quality Longhorn Stuffed Mushrooms starts with selecting the best ingredients. While the recipe itself isn’t complicated, using fresh, quality components will elevate the final result from good to absolutely memorable. The mushrooms themselves should be firm and unblemished, while fresh herbs will provide vibrant flavor that dried simply can’t match.
For the mushrooms:
- 24 large white button or cremini mushrooms (about 1½-2 inches in diameter)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the filling:
- ½ pound mild Italian sausage, casings removed
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup panko breadcrumbs
- 2 tablespoons butter, melted
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the garnish:
- 2 tablespoons fresh parsley, chopped
- Additional grated Parmesan cheese
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Mushrooms | 24 large (1½-2″) | Look for firm caps without blemishes; avoid mushrooms with slimy texture or wrinkled caps |
| Sausage | ½ pound | Choose high-quality Italian sausage; if available, fresh sausage from a butcher offers superior flavor |
| Cheese | 4 oz cream cheese, ¼ cup Parmesan | Use full-fat cream cheese for richness; freshly grated Parmesan (not pre-packaged) provides better melt and flavor |
| Herbs | 4 tablespoons fresh parsley | Bright green, crisp leaves indicate freshness; avoid wilted herbs |
| Breadcrumbs | ¼ cup panko | Japanese panko creates a superior crispy topping compared to regular breadcrumbs |
Pro tip: For the most authentic Longhorn Stuffed Mushrooms experience, splurge on cremini mushrooms (baby portobellos) rather than white button mushrooms. Their deeper flavor more closely matches the restaurant version and creates a more robust base for the rich filling.
How to Make Longhorn Stuffed Mushrooms
Creating the perfect Longhorn Stuffed Mushrooms is all about balancing textures – achieving mushrooms that are tender without being soggy, paired with a filling that’s rich and creamy with a beautifully golden, crisp top. The key is proper preparation of both the mushrooms and the filling, followed by careful baking to achieve that perfect finish.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the mushrooms:
- Clean mushrooms with a damp paper towel (avoid rinsing them directly under water)
- Carefully remove stems by gently twisting and pulling
- Finely chop the stems and set aside for the filling
- Brush mushroom caps with olive oil and season with salt and pepper
- Place caps hollow-side up on the prepared baking sheet
Make the filling:
- In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into small crumbles (about 5-7 minutes)
- Add the chopped mushroom stems and minced garlic, cooking until stems are tender and garlic is fragrant (about 2 minutes)
- Remove from heat and let cool for 5 minutes
- In a mixing bowl, combine the sausage mixture with softened cream cheese, Parmesan, parsley, and Italian seasoning
- Season with salt, pepper, and red pepper flakes (if using)
- Stir until thoroughly combined
Assemble the stuffed mushrooms:
- Using a small spoon, generously fill each mushroom cap with the prepared filling
- In a small bowl, combine melted butter and panko breadcrumbs
- Sprinkle the breadcrumb mixture over each stuffed mushroom
- Top with additional grated Parmesan cheese
Bake the mushrooms:
- Place in preheated oven and bake for 18-20 minutes, or until mushrooms are tender and tops are golden brown
- For extra color, broil for the final 1-2 minutes (watch carefully to prevent burning)
Rest and garnish:
- Allow mushrooms to cool for 5 minutes before serving
- Sprinkle with fresh chopped parsley
- Serve while still warm
Pro tip: The perfect stuffed mushroom should be fork-tender but still hold its shape when picked up. Test one mushroom at the 15-minute mark – if the mushroom is too firm, continue baking for the full time.
Tips for Making Longhorn Stuffed Mushrooms
Achieving restaurant-quality Longhorn Stuffed Mushrooms at home comes down to mastering a few key techniques that professional chefs use. These tips will help ensure your stuffed mushrooms turn out perfect every time.
- Never soak mushrooms in water to clean them – they’ll absorb the liquid and become soggy when baked
- Pre-season the mushroom caps before filling to ensure the mushrooms themselves are flavorful, not just the filling
- Let the filling cool slightly before adding the cream cheese to prevent it from separating
- Don’t overstuff the mushrooms or the filling may overflow during baking
| Technique | Recommendation | Why It Works |
|---|---|---|
| Mushroom Selection | Choose mushrooms with closed gills | Closed gills indicate freshness and help cups hold more filling |
| Filling Consistency | Mix until just combined | Overworking the filling can make it dense rather than creamy |
| Baking Position | Place mushrooms hollow-side up without crowding | Allows even cooking and prevents steam from making neighboring mushrooms soggy |
| Temperature Guide | Bake at 375°F, never higher | Higher temperatures can cause cheese to separate and mushrooms to release too much moisture |
The most critical step in making authentic Longhorn Stuffed Mushrooms is properly preparing the mushroom caps. After removing the stems, use a small spoon to gently scrape out any remaining tough parts of the stem base, creating a deeper cavity. This not only allows for more filling but also removes any tough bits that might affect the texture of the final dish.
Make-Ahead Instructions
One of the best features of these Longhorn Stuffed Mushrooms is how well they work for entertaining. Preparing components (or even the entire dish) ahead of time can make your hosting experience stress-free while still delivering impressive results.
You can prepare these mushrooms in stages:
- Clean and hollow mushrooms up to 24 hours in advance. Store in an airtight container lined with paper towels in the refrigerator.
- Prepare the filling up to 2 days ahead and store in a sealed container in the refrigerator. Let it come to room temperature for 20 minutes before filling mushrooms.
- Stuff mushrooms up to 8 hours before baking. Cover with plastic wrap and refrigerate until ready to bake.
- Prepare breadcrumb topping up to 3 days ahead, but don’t apply until just before baking to maintain crispness.
For completely assembled make-ahead stuffed mushrooms, prepare everything except the breadcrumb topping, refrigerate for up to 24 hours, then add the breadcrumb mixture just before baking. You may need to add 3-5 minutes to the baking time if cooking directly from refrigerated.
Pro tip: If making ahead, brush the inside of mushroom caps with a little olive oil to create a barrier that prevents them from becoming soggy as they sit with the filling.
Storing Leftovers
Properly stored, leftover Longhorn Stuffed Mushrooms can be enjoyed for several days after preparation, though they’re at their absolute best fresh from the oven.
To store leftover stuffed mushrooms:
- Allow mushrooms to cool completely to room temperature (no more than 2 hours)
- Place in an airtight container, separating layers with parchment paper
- Refrigerate for up to 3 days
For best results when reheating:
- Preheat oven to 350°F
- Place leftover mushrooms on a parchment-lined baking sheet
- Reheat for 8-10 minutes until warmed through
- Avoid microwave reheating which can make mushrooms rubbery and cause the filling to separate
Food safety note: Never leave stuffed mushrooms at room temperature for more than 2 hours due to the dairy and meat content of the filling.
Freezing Longhorn Stuffed Mushrooms
While fresh is always best for stuffed mushrooms, freezing can be a convenient option for meal planning or preserving leftovers.
For best results when freezing:
- Follow the recipe through assembly but do not add the breadcrumb topping
- Place assembled mushrooms on a baking sheet and freeze until solid (about 2 hours)
- Transfer frozen mushrooms to a freezer-safe container or heavy-duty freezer bag
- Label with date and contents
- Freeze for up to 1 month
When ready to enjoy your frozen Longhorn Stuffed Mushrooms:
- Preheat oven to 375°F
- Place frozen mushrooms on a parchment-lined baking sheet
- Prepare fresh breadcrumb topping and apply to frozen mushrooms
- Bake for 25-30 minutes, or until mushrooms are tender and filling is hot throughout
- Garnish with fresh parsley before serving
Pro tip: The texture of mushrooms does change slightly after freezing, becoming a bit softer. To help maintain their structure, slightly undercook mushrooms that you plan to freeze by reducing initial baking time by 5 minutes.
Serving Suggestions
Longhorn Stuffed Mushrooms shine as an appetizer but can also be adapted into a more substantial dish with the right accompaniments. Here are some perfect pairings to complete your meal:
As an appetizer:
- Arrange on a wooden serving board with a small ramekin of warmed marinara sauce for dipping
- Serve alongside other finger foods like bruschetta or garlic bread for an Italian-inspired spread
- Present on a bed of fresh arugula lightly dressed with lemon and olive oil
As a main course:
- Serve 4-5 mushrooms per person over creamy polenta or risotto
- Pair with a simple side salad with balsamic vinaigrette
- Add grilled asparagus or roasted brussels sprouts for a complete meal
Beverage pairings:
- A medium-bodied red wine like Chianti or Merlot complements the savory flavors
- For white wine lovers, an unoaked Chardonnay works beautifully
- For a non-alcoholic option, sparkling water with a splash of cranberry and lime refreshes the palate
These mushrooms are best served warm, not piping hot, which allows the flavors to fully develop and prevents burned mouths. Let them rest for 3-5 minutes after removing from the oven before serving.
FAQ
Can I use portobello mushrooms instead of button or cremini mushrooms?
Yes! Portobello mushrooms make an excellent substitute and can transform this appetizer into a more substantial dish. Remove the gills with a spoon before stuffing, and increase both the filling quantity and baking time by about 50%.
What’s the best substitute for Italian sausage in this recipe?
For a meatless version, use a plant-based sausage substitute or sautéed finely chopped vegetables like bell peppers, onions, and zucchini. For those who don’t enjoy Italian sausage, ground beef or turkey seasoned with 1 teaspoon Italian herbs and ½ teaspoon fennel seeds works well.
My mushrooms released a lot of water during baking. How can I prevent this?
This is a common issue with stuffed mushrooms. To prevent excess moisture: 1) Never wash mushrooms under running water—clean with a damp paper towel instead, 2) Bake at the correct temperature (375°F), 3) Don’t crowd mushrooms on the baking sheet, and 4) Consider pre-roasting the empty caps for 5 minutes before stuffing.
Can I make these Longhorn Stuffed Mushrooms dairy-free?
Yes, substitute the cream cheese with dairy-free cream cheese, use nutritional yeast in place of Parmesan, and use olive oil instead of butter for the breadcrumb topping. While the flavor profile will be slightly different, you’ll still get delicious results with these substitutions.
How do I know when the stuffed mushrooms are perfectly cooked?
Perfectly cooked Longhorn Stuffed Mushrooms will be tender when pierced with a fork but still maintain their shape. The filling should be hot throughout, and the breadcrumb topping should be golden brown. If you have an instant-read thermometer, the center of the filling should reach 165°F.
