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These Copycat Longhorn Steakhouse White Cheddar Stuffed Mushrooms are amazing and taste just as good if not better than the ones from the actual restaurant. They taste great right out of the oven or even a couple of days later when you reheat them! For more restaurant favorites, visit Best Copycat Recipes.

If you like Longhorn's as much as I do, then be sure and check out my recipes — Longhorn Parmesan Crusted Chicken or 10 Copycat Longhorn Steakhouse recipes.

How to Make the Best Stuffed Mushrooms Ever

If you have ever eaten at a Longhorn Steakhouse, then you know just exactly how delicious their menu really is. These mushrooms are an experience all on their own. Not only are they stuffed with a delicious cheese mixture, but they also have a four cheese sauce drizzled over them as well.

The best mushrooms to use for this recipe are the white button mushrooms. They hold up really well to the sauce and the stuffed cheese mixture.

My favorite part though is the Parmesan crumb topping that is baked to absolute perfection.

So here is what you need to make these gorgeous White Cheddar Stuffed Mushrooms.

• 1 package of large white button mushrooms
• 8 ounces of cream cheese, room temperature
• 1 1/4 cups of freshly grated Parmesan Cheese
• 3/4 cup of freshly grated white cheddar cheese
• 1/2 cup of Italian blend cheese
• 1 cup of whole milk
• 2 cloves of garlic, minced
• 1 tablespoon of fresh parsley, minced
• 1/2 cup of Panko bread crumbs
• 1/4 of a stick + 2 tablespoons of butter
• 1 teaspoon of Hidden Valley Ranch Seasoning mix
• 1 teaspoon of garlic salt
• pinch of black pepper
• pinch of kosher salt

Remove the stems and the gills from inside the mushroom caps. You want to create a deep well. Place the mushrooms top down in a small casserole dish.

In a small bowl, combine Cream Cheese, 1/2 cup of Parmesan Cheese, 1/2 cup of the white cheddar cheese, minced garlic, and the ranch seasoning. Mix well using a hand mixer.

Use a spoon to spoon the mixture into each mushroom and be sure to tamp it down so that the cheese does not ooze out. Set aside.

In a small mixing bowl, add the Panko bread crumbs, 1/2 cup of Parmesan Cheese, minced Parsley, garlic salt, and 2 tablespoons of melted butter. Mix well and then spoon the crumb mixture over the top of each of the mushrooms.

Bake the mushrooms in a preheated 375 degree oven for 20 minutes.

While the mushrooms are baking, let's make the four cheese sauce.

How to Make the “Four Cheese” Cheese Sauce

In a small saucepan, combine 1/4 stick of butter and the milk. Heat until you reach a light simmer. Do not let it boil or your cheese will break apart.

Now add in the Italian blend and the remaining Parmesan Cheese and white cheddar. Whisk until all the cheese has melted. Add the black pepper and salt. Simmer for about 5 minutes until the sauce has thickened just a bit.

Once the mushrooms are done, use a ladle to pour the cheese sauce in between the mushrooms. You can serve immediately, at room temperature, or reheated the next day! Either way they are delicious.

For more mushroom recipes, be sure to check out the recipes below

• Creamy Garlic Mushrooms
• Pan-Fried Lion’s Mane Mushrooms
• Creamy Mushroom Pasta
• Shitake Mushroom Sheet Pan Nachos