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.

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White Cheddar Stuffed Mushrooms


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.



39 comments:

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

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  2. The Cheese and Bread Crumb would be obvious

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  3. What kind of mushroon should I use?

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

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    2. Yes definitely baby portobello mushrooms. They have much more substance (more meaty) than white cap mushrooms. They'll stand up better to cooking and the cheese sauce.

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    3. I swtiched to white caps, stood up wonderfully, there are strong flavors that overwhelm the portabello's..no need to spend extra on flavorful mushrooms that you can not taste

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

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

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    2. Have been to Longhorn steakhouse twice in last month. Both times ordered Shrooms and one of the most tasty things I have eaten. Does this recipe come close, any pointers

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

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  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!

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    Replies
    1. You can always use lemon juice as a substitute.

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    2. I just made thisn I used barefoot chardonnay 5.00 a bottle... very very good..

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    3. Cheese fondues are traditionally made with a dry white wine, like Sauvignon Blanc.

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  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?

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    Replies
    1. Maybe that was a new special? The stuffed mushrooms there do not normally have crab.

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    2. There is not crab in Longhorns white cheedar stuffed mushrooms. I get them all the time and I am allergic to all seafood

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    3. No crab in longhorns mushrooms

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    4. Just had them 20 min ago... definitely no crab in them, no crab even on the menu...anywhere

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    5. I don’t think there’s crab in the original recipe. I’m allergic to shell fish, and I can eat these mushrooms with no reaction.

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  8. I have a sever allergy to shellfish and I ate them without incident... No crab in these mushrooms! Wonderful recipe thanks!

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  9. Olive Garden has stuffed mushrooms with crab, but Longhorn's doesn't.

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  10. Can these be made in an Air Fryer?

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  11. What’s the sauce in the Longhorn flatiron steak with the stuffed portobello mushroom?

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  12. enjoyed 2 times and can't wait for my 3rd time LOL

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  13. This comment has been removed by the author.

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  14. Here's an easier way to make it:

    Cream cheese (soften and smear in the bottom of the mushroom cap)
    White cheddar
    Parmesean
    Romano
    Then bake until golden brown. I use and grate all cheeses fresh.

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  15. Just made this outstanding recipe!!!!!!! WOW!!!!!
    I can't thank you enough.This will tide us over till we can get down to Bangor again.lol.Canada loves Longhorn.

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  16. Folks, when giving out your recipes provide measurements with it otherwise your just giving us ingredients.

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    Replies
    1. I agree, measurements for the cheese sauce but nothing else or how many it makes

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    2. Agreed. Some of us aren’t savvy enough to take the guess work out. I’m one of them.

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  17. Is there something I can make a day ahead of time

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  18. How long to grill mushrooms?

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    Replies
    1. Use a cast-iron grill pan (or bone-dry skillet), preheated on Medium. Grill "hole side" down for 1 minute, turn over, grill 1 more minute. Liquid will gather in "the hole" -- why not pour it into the fondue? Cool mushroom caps, somewhat, for easy handling whilst stuffing.

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  19. They were delicious! No mistakes, just use your five senses for the measurments. If you like to cook you figure it out.

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  20. I totally agree !! Its a no brainer

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  21. I dont grill the mushrooms, and they taste amazing. For birthdays my kids always request these mushrooms and making them right now. Absolutely love this recipe. I also make twice the amount of fondue sauce bc we eat extra with it

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