If you love restaurant-quality appetizers, these Copycat Longhorn Stuffed Mushrooms belong on your table. Tender white button mushrooms get packed with a creamy, cheesy white-cheddar filling, drizzled with a quick homemade Alfredo sauce, and air fried until the tops turn golden and crisp. It’s the steakhouse starter you order every single time — now made at home in about 20 minutes.
These taste like a night out at LongHorn Steakhouse, but they cost a fraction of the price and come together with a handful of simple ingredients. Serve them at a party, alongside dinner, or as an anytime snack — they disappear fast.
Looking for more copycat steakhouse magic? Pair these mushrooms with a juicy air fryer T-bone steak and a side of Texas Roadhouse steak fries for a full steakhouse spread, or browse all of my copycat LongHorn Steakhouse recipes for more favorites to recreate.
Why You’ll Love This Recipe
- Steakhouse flavor at home: Creamy white cheddar and Parmesan Alfredo deliver that signature LongHorn richness.
- Quick and easy: Ready in about 20 minutes — perfect for last-minute get-togethers.
- Just a few ingredients: Simple, everyday items turn into a show-stopping appetizer.
- Versatile: Works as an appetizer, a side dish, or a snack for any occasion.
- Make-ahead friendly: Stuff them in advance and air fry when guests arrive — zero stress.
If you’re a stuffed-mushroom fan, you’ll also want to try my Olive Garden copycat stuffed mushrooms and these copycat Red Lobster stuffed mushrooms — both are reader favorites.
Ingredients You’ll Need
For the stuffed mushrooms:
- White button mushrooms – Cleaned, dried, and stems removed to create caps for stuffing.
- Breadcrumbs – Add structure to the filling and a crisp, golden top.
- Butter, melted – Brings rich, buttery flavor to the filling.
- Kosher salt – Seasons and balances the cheese.
- Black pepper – Adds mild warmth and depth.
- White cheddar cheese, grated – Sharp, creamy, and melty — the heart of the filling.
For the homemade Alfredo sauce:
- Salted butter – The base of the sauce.
- Garlic, minced – Brings savory, aromatic flavor.
- Flour – Thickens the sauce to a silky consistency.
- Half and half – Creates a smooth, creamy texture.
- Grated Parmesan cheese – Adds nutty, salty richness.
Variations
- Add seasoning: Stir smoked paprika, Italian seasoning, or a pinch of cayenne into the filling, and finish with fresh parsley or chives for color.
- Make it gluten-free: Swap in gluten-free breadcrumbs (or crushed pork rinds) and thicken the Alfredo with a cornstarch slurry instead of flour.
- Add protein: Fold in cooked, crumbled bacon or sausage for a heartier bite — much like my air fryer blue bacon stuffed mushrooms.
- Go bigger: Use baby portobellos or large stuffed portobello mushrooms for a meatier, dinner-sized version.
How to Make Copycat Longhorn Stuffed Mushrooms
Step 1 – Prep the mushrooms. Clean and dry the mushrooms, then gently twist out the stems to create caps. Set them aside.
Step 2 – Make the Alfredo sauce. In a small saucepan, melt the salted butter and sauté the garlic for about 1 minute. Whisk in the flour and cook for 2 minutes. Gradually pour in the half and half while stirring, then add the Parmesan. Simmer until the sauce thickens and turns smooth, then remove from heat.
Step 3 – Mix the filling. In a bowl, combine the breadcrumbs, melted butter, kosher salt, black pepper, grated white cheddar, and ¼ cup of the Alfredo sauce. Reserve the rest of the sauce for drizzling. Stir until evenly combined.
Step 4 – Stuff the caps. Spoon the filling into each mushroom cap, pressing gently so it holds together without overflowing.
Step 5 – Air fry. Preheat the air fryer to 350°F (175°C) for 3–5 minutes. Lightly coat the basket with cooking spray and arrange the mushrooms in a single layer. Air fry for 8–10 minutes, until the mushrooms are tender and the tops are golden and crisp.
Step 6 – Finish and serve. Drizzle the warm mushrooms with the reserved Alfredo sauce and serve right away.
Pro Tips for the Best Stuffed Mushrooms
- Choose the right mushrooms. Large white button mushrooms or baby portobellos hold the most filling.
- Pat them dry. Removing excess moisture keeps the mushrooms from steaming and turning soggy.
- Don’t overstuff. Slightly mounded is perfect; overfilled caps spill in the basket.
- Chill the filling. Ten minutes in the fridge makes the filling easier to scoop and shape.
- Work in batches. Keep them in a single layer so the air circulates and the tops crisp evenly.
How to Store, Freeze, and Reheat
- Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Freeze: Flash-freeze on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Warm in the oven at 350°F for about 10 minutes, or in the air fryer at 350°F for 4–5 minutes to bring back the crispy top.
What to Serve With Longhorn Stuffed Mushrooms
These stuffed mushrooms shine as an appetizer or a side. Round out the meal with Checkers copycat seasoned fries, an air fryer cheesy potato bake, or warm Jiffy cornbread made in the air fryer. They’re also right at home on a party spread next to air fryer fried chicken wings and crispy air fryer sweet potato tempura.
Frequently Asked Questions
Can I use different mushrooms? Yes. Cremini or portobello mushrooms work well — just pick caps large enough to hold the filling.
Can I make these ahead of time? Absolutely. Stuff the caps, cover, and refrigerate for up to 24 hours before air frying.
Do I have to make the Alfredo from scratch? The homemade sauce adds the best flavor, but a good store-bought Alfredo works as a shortcut if you’re short on time.
How do I make them gluten-free? Use gluten-free breadcrumbs (or crushed pork rinds) and thicken the Alfredo with cornstarch instead of flour.
Can I bake these instead of air frying? Yes — bake at 375°F for 18–20 minutes, until the mushrooms are tender and the tops are golden.
More Air Fryer Recipes to Try
- Air Fryer Spicy Italian Sandwich
- Air Fryer New York Style Chopped Cheese
- Air Fryer BBQ Chicken Legs
- Air Fryer Baking Powder Biscuits
Copycat Longhorn Stuffed Mushrooms (Air Fryer)
Description
Ingredients
Stuffed Mushrooms
- 16 ounces white button mushrooms, cleaned, dried, and stems removed
- ¼ cup breadcrumbs
- 3 tablespoons butter, melted
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups white cheddar cheese, grated
Homemade Alfredo Sauce
- 3 tablespoons salted butter
- 1 teaspoon garlic, minced
- 2 teaspoons flour
- 1⅓ cups half and half
- ⅔ cup grated Parmesan cheese
Instructions
- Clean and dry the white button mushrooms, then remove the stems to create caps. Set aside.
- In a small saucepan, melt 3 tablespoons salted butter and sauté the garlic for 1 minute. Whisk in the flour and cook for 2 minutes. Gradually stir in the half and half, then add the Parmesan cheese. Simmer until thickened and smooth. Remove from heat.
- In a bowl, mix the breadcrumbs, melted butter, kosher salt, black pepper, grated white cheddar, and ¼ cup of the Alfredo sauce (reserve the rest for drizzling). Stir until well combined.
- Spoon the filling into each mushroom cap, pressing gently to fill evenly.
- Preheat the air fryer to 350°F (175°C) for 3–5 minutes. Lightly coat the basket with cooking spray and arrange the mushrooms in a single layer. Air fry for 8–10 minutes, until tender and golden brown on top.
- Drizzle with the remaining Alfredo sauce and serve warm.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Pat the mushrooms dry before stuffing to prevent sogginess.
- Don’t overfill the caps, or the filling may spill in the basket.
- Chill the filling for 10 minutes for easier stuffing.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 4–5 minutes.
Nutrition
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