How do you make stuffed mushrooms step by step?

Start by cleaning and removing the stems from your mushrooms. Prepare the filling by blending white cheddar, cream cheese, Alfredo sauce, and seasonings. Stuff the mushrooms generously, then bake until golden and bubbly. For extra crispness, finish under the broiler for 1–2 minutes.

Where can I find DIY stuffed mushroom recipes?

You can find plenty of stuffed mushroom recipes right here on Recipes Spoon, including this delicious gluten-free version of Longhorn Stuffed Mushrooms and other cheese-stuffed favorites.

Can you cook stuffed mushrooms in an air fryer?

Absolutely! These Easy Gluten-Free Longhorn Stuffed Mushrooms are fantastic in the air fryer. Simply cook at 370°F for about 8–10 minutes until hot and lightly browned no pre-baking required.

How do you clean and prepare mushrooms for cooking?

Gently wipe mushrooms with a damp cloth or paper towel to remove dirt. Avoid soaking them, as they absorb water quickly. Remove the stems and optionally hollow out the caps slightly for more filling space.

How do I prevent my stuffed mushrooms from becoming watery?

The key is to pre-bake the mushroom caps before stuffing them. Bake the empty caps for about 8 minutes at 375°F to release excess moisture. Drain any liquid before adding the filling. This step ensures your stuffed mushrooms come out creamy, not soggy.

Are Longhorn Stuffed Mushrooms gluten-free?

The restaurant version may not be gluten-free, but this recipe uses gluten-free panko breadcrumbs and carefully selected ingredients to keep it 100% gluten-free without sacrificing flavor.

Easy & Cheesy Longhorn Stuffed Mushrooms (Gluten-Free Copycat)

Name: Easy Gluten-Free Longhorn Stuffed Mushrooms Recipe – Cheesy Copycat Favorite
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 16 white button or baby portobello mushrooms; 1 cup sharp white cheddar cheese, shredded; 4 oz cream cheese, softened; 1/4 cup gluten-free Alfredo sauce; 1/4 cup gluten-free panko breadcrumbs; 2 tbsp garlic herb cream cheese (optional for extra flavor); 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; Fresh parsley for garnish

Ingredients

Scale

16 white button or baby portobello mushrooms

1 cup sharp white cheddar cheese, shredded

4 oz cream cheese, softened

1/4 cup gluten-free Alfredo sauce

1/4 cup gluten-free panko breadcrumbs

2 tbsp garlic herb cream cheese (optional for extra flavor)

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Fresh parsley for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).

2. Clean mushrooms gently with a damp cloth and remove the stems.

3. Chop the stems finely and set aside.

4. In a bowl, mix white cheddar, cream cheese, Alfredo sauce, garlic herb cream cheese, garlic powder, onion powder, and chopped stems. Season with salt and pepper.

5. Chill the filling for 20 minutes.

6. Stuff each mushroom cap with the chilled filling and top with gluten-free panko breadcrumbs.

7. Bake for 20-25 minutes until the filling is hot and bubbly and the tops are golden.

8. Broil for an additional 2 minutes for extra crispness, watching closely to prevent burning.

9. Garnish with fresh parsley and serve warm.

Notes

Air Fryer Option: Cook at 370°F for 8-10 minutes until golden and bubbly.

Grill Option: Place in a foil pan over medium heat for 15 minutes with the lid closed.

For keto-friendly mushrooms, omit breadcrumbs and use more cheese.

Author: Lara
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking, Air Frying, Grilling
Cuisine: American, Gluten-Free

Nutrition

Serving Size: 2 mushrooms
Calories: 150
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg