If you’re a fan of Longhorn Steakhouse’s stuffed mushrooms but can’t make it to the restaurant, don’t worry – we’ve got you covered! In this ultimate guide, we’ll show you how to recreate the savory, mouth-watering Longhorn Steakhouse Stuffed Mushrooms Recipe from the comfort of your own home. Plus, we’ll provide you with some expert tips and tricks to make sure your stuffed mushrooms turn out perfectly every time.
Key Takeaways
- With this guide, you can now enjoy the Longhorn Steakhouse Stuffed Mushrooms Recipe at home.
- Follow our step-by-step instructions for preparing mushroom caps, making the stuffing mixture, stuffing the mushrooms, baking the stuffed mushrooms, and making the perfect sauce.
- We’ll also provide you with some wine pairing suggestions and tips and tricks to ensure your stuffed mushrooms turn out perfectly.
- Impress your family and friends with this restaurant-style dish that is sure to please everyone’s taste buds.
Ingredients for Longhorn Steakhouse Stuffed Mushrooms
Before you start preparing the Longhorn Steakhouse Stuffed Mushrooms, make sure you have all the necessary ingredients. Here’s what you’ll need:
|
Ingredients |
Amount |
|---|---|
|
White button mushrooms |
16-20 |
|
Olive oil |
2 tablespoons |
|
Garlic |
3 cloves, minced |
|
Italian breadcrumbs |
1/2 cup |
|
Parmesan cheese |
1/2 cup, grated |
|
Cream cheese |
1/2 cup, softened |
|
Green onions |
2, thinly sliced |
|
Red pepper flakes |
1/4 teaspoon |
|
Salt |
1/2 teaspoon |
|
Black pepper |
1/2 teaspoon |
|
Butter |
2 tablespoons, melted |
Make sure to buy fresh and firm white button mushrooms for the perfect texture. Also, grate your own Parmesan cheese for the best quality and flavor.
Next, let’s move on to preparing the mushroom caps which is the first step in making these delicious stuffed mushrooms.
Preparing the Mushroom Caps
Before we can start stuffing the mushrooms, we need to prepare the mushroom caps. This involves removing the stems and creating a cavity in the cap to hold the stuffing mixture.
To begin, gently twist the stems of the mushrooms to remove them. Be careful not to break the caps as you remove the stems. You can also use a spoon to scoop out the gills from the inside of the cap. This will create more space for the stuffing mixture.
Once the stems and gills have been removed, wipe the mushroom caps clean with a damp cloth. It’s important to not rinse the mushrooms under water, as they will absorb too much moisture and become soggy when cooked.
Now that the mushroom caps are prepared, it’s time to move on to making the stuffing mixture. Check out Section 4 for the recipe and instructions.
Making the Stuffing Mixture
Now that you have prepared the mushroom caps, it’s time to start making the delicious stuffing mixture that will take your Longhorn Steakhouse Stuffed Mushrooms to the next level. Follow these easy steps:
- Gather the Ingredients: You will need to grab a medium-sized mixing bowl and add ½ cup of seasoned breadcrumbs, ¼ cup of grated Parmesan cheese, 1 tablespoon of chopped parsley, 1 tablespoon of minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix it all together until combined.
- Add the Cream Cheese: Next, you will need to add 4 oz of cream cheese into the mixture and mix it well until it is fully blended with the other ingredients.
Your stuffing mixture is now ready to be used to full the mushroom caps.
Stuffing the Mushrooms
Now that you have prepared the mushroom caps, it’s time to fill them with the delicious stuffing mixture. Take a spoonful of the mixture and carefully stuff it into each mushroom cap. Be sure not to overstuff them. You want the filling to be evenly distributed among the mushrooms.
Once you have filled all the mushroom caps, place them on a baking sheet lined with parchment paper. Make sure the mushrooms are arranged in a single layer with enough space between them.
Table: Baking Time and Temperature
|
Mushroom Quantity |
Baking Time |
Baking Temperature |
|---|---|---|
|
6-10 mushrooms |
15-20 minutes |
350°F |
|
10-20 mushrooms |
20-25 minutes |
350°F |
|
20-30 mushrooms |
25-30 minutes |
350°F |
Bake the stuffed mushrooms in a preheated oven at 350°F for the recommended time according to the quantity of mushrooms you have. Once they are golden brown and the filling is heated through, take them out of the oven.
Let the stuffed mushrooms cool for a few minutes before serving. You can garnish them with chopped parsley for a pop of color and flavor. These Longhorn Steakhouse Stuffed Mushrooms make excellent appetizers or side dishes, or they can be served as the main course for a vegetarian meal.
Pro Tip: If you want the stuffed mushrooms to have a crispy top, broil them for an additional 2-3 minutes after baking.
- Don’t forget to serve them with the delicious sauce you made in the previous step.
- Your guests will love the combination of flavors and textures in this restaurant-style dish.
- Prepare a few extra mushrooms because they will disappear quickly!
Baking the Stuffed Mushrooms
After you have stuffed the mushroom caps with the delicious mixture, it’s time to bake them to perfection. Preheat your oven to 350°F.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Be sure to evenly space them out to ensure they cook evenly.
Bake the stuffed mushrooms for 20-25 minutes until they are cooked through and the tops are nicely golden brown. You can test if they are cooked by inserting a toothpick into the filling; it should come out clean when the mushrooms are done.
Pro tip:
For an extra crispy topping, broil the stuffed mushrooms for the last 1-2 minutes of cooking time.
Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
Your delicious Longhorn Steakhouse Stuffed Mushrooms are now ready to be served and enjoyed!
Making the Sauce
One of the standout features of the Longhorn Steakhouse Stuffed Mushrooms Recipe is the sauce that accompanies it. A delicious blend of savory and tangy flavors, this sauce is the perfect complement to the rich and hearty stuffed mushrooms.
“The sauce is the secret to making these stuffed mushrooms truly unforgettable.” – Longhorn Steakhouse Executive Chef, Michael Senkel
The good news is that you can easily recreate this mouthwatering sauce at home, using just a few simple ingredients. Here’s how:
|
Ingredients: |
Amount: |
|---|---|
|
Mayonnaise |
1 cup |
|
Dijon Mustard |
1/2 cup |
|
Honey |
1/4 cup |
|
1/4 cup | |
|
Horseradish Sauce |
2 tsp |
|
Worcestershire Sauce |
1 tsp |
|
Salt |
1/2 tsp |
|
Black Pepper |
1/4 tsp |
To make the sauce, simply combine all of the ingredients in a medium-sized mixing bowl and whisk together until well blended.
For best results, refrigerate the sauce for at least an hour before using. This will allow the flavors to meld together and create a more cohesive and delicious sauce.
You can also adjust the recipe to suit your personal taste preferences. If you prefer your sauce to be a little sweeter, add more honey. If you like a bit more of a kick, increase the amount of horseradish sauce and black pepper.
Overall, this sauce is the perfect way to elevate your Longhorn Steakhouse Stuffed Mushrooms to the next level. Give it a try and taste the difference for yourself!
Plating and Serving
Now that your Longhorn Steakhouse Stuffed Mushrooms are ready, it’s time to plate and serve them to your guests. Here are some tips on how to make them look as delicious as they taste:
- Arrange the stuffed mushrooms on a large plate or platter.
- Garnish the plate with fresh herbs like parsley or chives for a pop of color.
- Drizzle some of the sauce over the stuffed mushrooms or serve it on the side.
- If you have extra stuffing left over, consider placing it in a separate dish for guests to add as they please.
These Longhorn Steakhouse Stuffed Mushrooms are a crowd-pleasing appetizer or side dish that are sure to impress. Serve them at your next gathering or even as a delicious snack for yourself!
Wine Pairing Suggestions
Pairing wine with food is an art form. The right wine can complement the flavors of the dish and enhance the overall dining experience. For the Longhorn Steakhouse Stuffed Mushrooms, we recommend the following wine pairing suggestions:
Merlot
The smooth and velvety texture of Merlot complements the earthy flavor of the mushrooms, while its medium body and tannins provide a great balance to the richness of the stuffing. This wine goes well with various meats, making it a versatile choice for pairing with the stuffed mushrooms.
Pinot Noir
Pinot Noir is a perfect match for the Longhorn Steakhouse Stuffed Mushrooms. It has a light to medium body that won’t overpower the dish and a bold flavor that matches the richness of the stuffing. This wine also has a subtle earthiness that pairs perfectly with the mushrooms.
Chardonnay
If you prefer white wine, a buttery Chardonnay is a great option for pairing with the stuffed mushrooms. Its creamy texture and oak flavors complement the richness of the stuffing, and its acidity cuts through the heaviness of the dish, making it a refreshing pairing.
Sparkling Wine
If you’re celebrating a special occasion, consider pairing the Longhorn Steakhouse Stuffed Mushrooms with a sparkling wine. Its effervescence and acidity refresh the palate between bites, while its crispness complements the richness of the dish. It’s a perfect pairing for a festive occasion.
Tips and Tricks for Perfect Results
Are you ready to impress your guests with some delicious Longhorn Steakhouse Stuffed Mushrooms? Follow these tips and tricks to achieve perfect results every time:
1. Choosing the Right Mushrooms
When selecting mushrooms for your stuffed mushroom recipe, choose ones that have tightly closed caps to ensure they hold the stuffing well. Baby Portobello or white button mushrooms work well for this recipe.
2. Preparing the Mushroom Caps
It’s important to clean the mushroom caps before stuffing them. You can use a damp towel or a mushroom brush to remove any dirt or debris. To make sure your mushroom caps hold their shape, remove the stems and gently scrape out the gills with a small spoon.
3. Sautéing the Vegetables
When making the stuffing mixture, make sure to properly sauté the vegetables to remove any excess moisture. This will ensure that the stuffing doesn’t get too wet and your mushrooms don’t become soggy.
4. Adding Moisture to the Stuffing
While you don’t want the stuffing to be too wet, you also don’t want it to be too dry. If your mixture seems too dry, add a small amount of chicken or vegetable broth to moisten it up.
5. Don’t Overstuff the Mushrooms
It can be tempting to overstuff the mushroom caps, but be careful not to fill them up too much. If you overstuff the mushrooms, the stuffing may overflow during the baking process and make a mess on the baking sheet.
6. Use a Thermometer to Check the Temperature
When baking the stuffed mushrooms, it’s important to make sure they are cooked all the way through. To check their temperature, use an instant-read thermometer and make sure the center of the stuffing reaches 165°F.
7. Serve Immediately
The Longhorn Steakhouse Stuffed Mushrooms are best served immediately after baking. If you need to hold them for a short period of time, place them in a warm oven (around 200°F) to keep them hot until you’re ready to serve.
8. Garnish and Serve
Finally, add a little decoration to your dish with a garnish of chopped parsley or chives. Serve the Longhorn Steakhouse Stuffed Mushrooms on a decorative platter and watch as they disappear quickly!
Conclusion
Congratulations! You have now successfully created the perfect Longhorn Steakhouse Stuffed Mushrooms recipe at home. Your family and friends will surely be impressed with this flavorful and savory dish that you have prepared.
Final Thoughts
Remember to follow the steps carefully and use the right ingredients to achieve perfect results. You can always experiment with different stuffing mixtures or sauces to make the recipe your own. With a little bit of practice, you will be able to recreate this restaurant-style dish confidently and consistently.
Share and Enjoy
Don’t forget to share your culinary masterpiece with your loved ones and enjoy the delicious Longhorn Steakhouse Stuffed Mushrooms with a glass of your favorite wine. Cheers to your cooking skills!
FAQ
Can I use a different type of mushroom instead of button mushrooms?
While button mushrooms are the traditional choice for this recipe, you can experiment with other mushroom varieties like cremini or portobello for a different flavor profile.
How long do the stuffed mushrooms need to bake?
The stuffed mushrooms should be baked for approximately 15-20 minutes, or until the filling is golden brown and the mushrooms are tender.
Can I make the stuffing mixture in advance?
Yes, you can prepare the stuffing mixture ahead of time and refrigerate it until you’re ready to use it. Just make sure to bring it to room temperature before stuffing the mushrooms.
Can I freeze the stuffed mushrooms?
While it’s possible to freeze the stuffed mushrooms, the texture may be slightly different upon thawing. It’s best to enjoy them fresh for the best taste and texture.
Can I omit any ingredients or substitute them with alternatives?
Feel free to customize the recipe to your taste preferences. You can omit or substitute ingredients based on your dietary restrictions or personal preferences.
Can I make these stuffed mushrooms in an air fryer?
Yes, you can adapt this recipe for an air fryer. Follow the same steps but adjust the cooking time and temperature according to your air fryer’s instructions.
Are these stuffed mushrooms gluten-free?
The recipe itself doesn’t contain gluten, but some ingredients might. Make sure to check the labels of the specific brands you use if you have gluten sensitivities or allergies.
How long can I store the leftover stuffed mushrooms?
You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before enjoying.
Can I make these stuffed mushrooms ahead of time for a party?
Yes, you can make the stuffed mushrooms ahead of time and store them in the refrigerator. Just bake them right before serving to ensure they’re warm and fresh.