With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




White Cheddar Stuffed Mushrooms

LongHorn Steakhouse Copycat Recipe

Start with Jumbo mushroom caps, grill them for couple minutes.

Herb spreadable cheese (like a gourmet spread)
Panko (Chinese) breadcrumbs
grated Parmesan cheese
provolone cheese
white fondue sauce (recipe below)

Put the white fondue cheese sauce on bottom of dish. Stuff the mushrooms with the herb cheese, top that with the panko breadcrumbs that have been mixed with the Parmesan, top off with provolone cheese and broil until melted.

Cheese Fondue:

Makes 2 Cups

1/2 cup milk
1/4 cup white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 dash pepper
1 cup mayonnaise
2 cups white cheddar cheese

Mix together milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water. Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot.


  1. Very good too much fondu sauce was made. Also no amounts on bread crumbs or parmesan ratio.

  2. The Cheese and Bread Crumb would be obvious

  3. What kind of mushroon should I use?

    1. I would use baby portabellows, they have more flavor but are pricier.

  4. Absolutely my favorite dish at Long Horn! And this is coming from one of their Head Chefs!!

    1. Kaleb Berend is this the exact recipe for the cheese sauce at the bottom of the dish?

  5. Uhm, Panko are Japanese bread crumbs, not Chinese.

  6. Any suggestions on what kind of white wine to use? I don't know much about wine and don't want to ruin such an amazing recipe by choosing the wrong wine. Thanks!

  7. There is no mention of crab in this recipe - I just ordered these yesterday and the crab was my favorite part! I assume you can top the mushroom with shredded crab and provolone at the end?