Longhorn Steakhouse stuffed mushrooms copycat recipe

Imagine biting into a plump, juicy mushroom, overflowing with a savory, beefy filling that explodes with flavor. The Longhorn Steakhouse stuffed mushrooms copycat recipe delivers exactly that experience, right in your own kitchen, minus the wait time and the restaurant bill!

This recipe brings the irresistible flavors of the restaurant favorite straight to your home. It’s surprisingly simple to create a culinary masterpiece that’s perfect for parties, appetizers, or even a satisfying snack. Get ready for a symphony of textures and tastes, from the earthy mushrooms to the rich, savory filling.

This Longhorn Steakhouse stuffed mushrooms copycat recipe is a guaranteed crowd-pleaser!

• Effortlessly recreate a restaurant-quality appetizer with simple ingredients and easy-to-follow steps.
• Experience a burst of flavor with savory beef, earthy mushrooms, and a touch of creamy goodness.
• Impress your guests with an elegant appetizer that looks and tastes like it came from a five-star restaurant.
• Adapt the recipe to your liking by adding your favorite herbs, spices, or cheeses for a personalized twist.

Ingredients for Longhorn Steakhouse stuffed mushrooms copycat recipe

Here’s what you’ll need to make this delicious dish:

Large Mushroom Caps Select large, firm mushroom caps, about 2-3 inches in diameter. Portobello or cremini mushrooms work best for stuffing.

Ground Beef Use lean ground beef to minimize grease. You can also substitute with ground turkey or lamb for a different flavor profile.

Onion Finely diced yellow or white onion adds a savory sweetness to the filling. Sauté it until translucent before adding the beef.

Garlic Freshly minced garlic provides a pungent aroma and flavor. Use about 2-3 cloves, or more if you love garlic.

Cream Cheese Softened cream cheese adds a creamy richness to the filling. Make sure it is at room temperature for easier mixing.

Shredded Cheddar Cheese Sharp cheddar cheese provides a tangy, cheesy flavor. You can also use a blend of cheddar and Monterey Jack.

Worcestershire Sauce Adds a savory, umami flavor to the filling. It enhances the beefy notes and adds depth.

Bread Crumbs Plain bread crumbs help bind the filling together and absorb excess moisture. Panko bread crumbs will give a crispier texture.

Fresh Parsley Chopped fresh parsley adds a pop of color and freshness. You can also use other herbs like thyme or oregano.

Olive Oil Use olive oil for sautéing the vegetables and mushrooms. It adds a subtle, fruity flavor.

Salt and Pepper Season the filling and mushrooms to taste with salt and freshly ground black pepper.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Longhorn Steakhouse stuffed mushrooms copycat recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Mushrooms

Gently remove the stems from the mushroom caps and set them aside. Lightly brush the mushroom caps with olive oil, then season with salt and pepper.

Step 2: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Beef

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Step 4: Prepare the Filling

In a large bowl, combine the cooked beef, sautéed onion and garlic, softened cream cheese, shredded cheddar cheese, Worcestershire sauce, bread crumbs, and chopped parsley. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.

Step 5: Stuff the Mushrooms

Preheat your oven to 375°F (190°C). Spoon the beef mixture generously into each mushroom cap, mounding it slightly.

Step 6: Bake the Mushrooms

Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Let cool slightly before serving.

Perfecting the Cooking Process

To achieve stuffed mushroom nirvana, start by prepping all your ingredients. Sauté the ground beef first, then while it’s browning, get your mushrooms ready. Finally, mix everything together and bake until golden brown and bubbly. This sequence ensures optimal flavor development.

Add Your Touch

Feeling adventurous? Swap out the ground beef for ground turkey or lamb for a different flavor profile. Experiment with different cheeses, such as Gruyere or a smoked Gouda. Add a pinch of red pepper flakes for a little kick or a dash of Worcestershire sauce for depth.

Storing & Reheating

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) until warmed through, or microwave them for a quick and easy snack.

Here are some expert tips for the best Longhorn Steakhouse stuffed mushrooms copycat recipe experience:

• Don’t overcrowd the pan when sautéing the mushrooms; doing so will steam them instead of browning them, which reduces their flavor.
• Make sure to remove as much moisture as possible from the cooked mushrooms before mixing them with the other ingredients to avoid a soggy filling.
• For an extra layer of flavor, broil the stuffed mushrooms for the last few minutes of cooking to achieve a beautifully browned and crispy top.

(Personal anecdote formated as paragraph subheading)

My friends raved about these at our last barbecue, saying they were even better than the restaurant version! I secretly think the extra garlic made all the difference.

Conclusion for Longhorn Steakhouse stuffed mushrooms copycat recipe :

This Longhorn Steakhouse stuffed mushrooms copycat recipe brings restaurant flavor right to your kitchen. With easily accessible ingredients and straightforward instructions, you can create an appetizer that rivals the original. The key is using fresh, high-quality mushrooms, flavorful breadcrumbs, and perfectly balanced seasonings. So, gather your ingredients, preheat your oven, and prepare to indulge in a savory, satisfying dish. Now, go forth and conquer those mushroom cravings!

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FAQs :

What makes this Longhorn Steakhouse stuffed mushrooms copycat recipe so special?

Okay, so picture this: you’re at Longhorn, drooling over the menu, and those stuffed mushrooms call to you. But what if you could have that same deliciousness, maybe even better, right at home? That’s where this recipe swoops in like a culinary superhero. We’re talking tender mushrooms overflowing with a savory, flavorful stuffing. The best part? You get to control every single ingredient. Adjust the seasonings to your liking, add a little extra spice if you’re feeling adventurous, and bask in the glory of creating your own restaurant-worthy appetizer.

Can I prepare these stuffed mushrooms ahead of time?

Absolutely! In fact, preparing the stuffing and assembling the mushrooms a few hours before baking is a great idea. Just cover them tightly and pop them in the fridge. This allows the flavors to meld together beautifully, resulting in an even more delectable appetizer. When you’re ready to bake, simply take them out of the refrigerator and follow the baking instructions. However, I wouldn’t recommend preparing them more than 6 hours in advance, as the mushrooms might get a little soggy. Freshly baked is always best, but a little planning never hurts!

What are some good variations for this copycat stuffed mushrooms recipe?

Spice things up, my friend! Feel free to experiment with different types of cheese. A sharp cheddar or even a smoked gouda would add a fantastic depth of flavor. You could also toss in some finely chopped sun-dried tomatoes for a burst of sweetness and tang. If you’re a fan of heat, a pinch of red pepper flakes or a dash of your favorite hot sauce will kick things up a notch. Don’t be afraid to get creative and customize this recipe to your own tastes. It’s all about making it your own masterpiece!

How do I prevent my stuffed mushrooms from getting watery?

Ah, the dreaded watery mushrooms! The key is to remove as much moisture as possible before stuffing. You can gently wipe the mushrooms clean with a damp paper towel. Also, consider sautéing the mushroom caps before stuffing them; this will release some of their moisture beforehand. Another tip is to avoid over-stuffing the mushrooms. Too much filling will prevent the moisture from escaping. Trust me, a little effort to remove excess moisture will make a world of difference in the final texture and flavor of these copycat stuffed mushrooms.