Best 3 Longhorn Steakhouse Mushroom Recipes

Indulge in the tantalizing flavors of Longhorn Steakhouse's signature Mushroom dishes, recreated in the comfort of your own kitchen. From the classic Grilled Portobello Mushroom to the delectable Mushroom Swiss Burger and the savory Mushroom Soup, this culinary journey promises an explosion of taste and texture. With step-by-step instructions and a treasure trove of culinary tips, these recipes will guide you to recreate the magic of Longhorn Steakhouse in your own kitchen. Prepare to embark on a mouthwatering adventure as you explore the depths of umami-rich mushrooms, perfectly grilled and seasoned to perfection. Whether you're a seasoned chef or just starting your culinary exploration, these recipes are designed to inspire and guide you towards creating a memorable dining experience. So, gather your ingredients, fire up the grill or stove, and let's venture into the world of Longhorn Steakhouse's Mushroom masterpieces.

Here are our top 3 tried and tested recipes!

LONGHORN STEAKHOUSE MUSHROOM BISQUE

Longhorn Steakhouse Mushroom Bisque image

Mushroom bisque soup with truffle oil is so rich and flavorful. It's prfect for those who love mushrooms.

Provided by Stephanie Manley

Categories Soup

Time 30m

Number Of Ingredients 9

Ingredients

2 tablespoons butter
4 ounces white button mushrooms (sliced)
4 ounces baby portobello mushroom (sliced)
1/2 cup white onion (chopped)
1/2 teaspoon salt
1 teaspoon chopped garlic
2 cups low sodium chicken broth
1 cup heavy cream
1 1/2 teaspoons truffle oil

Steps:

Melt 2 tablespoons butter in a medium-sized skillet over medium heat.
Add sliced mushrooms and chopped onion.
Sprinkle salt on the mushrooms and onions.
Sauté until the onions have become transparent and the mushrooms have released their water.
Add chopped garlic and sauté for 1 to 2 minutes.
Transfer the mushrooms and onions to a medium-sized saucepan over medium heat.
Add chicken broth and heat through.
Use either a stick blender or food processor to process the soup until the mushrooms are chopped very fine.
Add heavy cream and heat until the soup is warm.
Add truffle oil just before serving.
You may want to drizzle sour cream on the soup just before serving.

Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 3 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 269 mg, Sugar 1 g, ServingSize 1 serving

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS

Longhorn White Cheddar Stuffed Mushrooms image

Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.

Provided by Katie Clark

Categories Copycat

Time 1h

Number Of Ingredients 19

Ingredients

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

Steps:

Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!

INSPIRED STEAKHOUSE MUSHROOMS

Inspired Steakhouse Mushrooms image

These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

Provided by Muffin Goddess

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 green onions, chopped (both white and green parts)
1/4 cup onion, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)

Steps:

Melt butter in a 2-quart saucepan.
Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

Nutrition Facts : Calories 160.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 598.2, Carbohydrate 7.2, Fiber 1.6, Sugar 3.5, Protein 5.4

Tips:

Use fresh mushrooms for the best flavor and texture.
Clean the mushrooms thoroughly before cooking to remove any dirt or debris.
Slice the mushrooms evenly so that they cook evenly.
Use a large skillet or sauté pan to cook the mushrooms so that they have plenty of room to brown.
Cook the mushrooms over medium-high heat so that they brown quickly and evenly.
Stir the mushrooms frequently while cooking to prevent them from sticking to the pan.
Season the mushrooms with salt, pepper, and garlic powder to taste.
Add a splash of white wine or beef broth to the pan to deglaze it and add flavor.
Serve the mushrooms immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These LongHorn Steakhouse Mushroom Recipes are a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you are grilling, roasting, or sautéing them, these mushrooms are sure to be a hit. With their rich, savory flavor and tender texture, these mushrooms are a great way to add a touch of elegance to any meal. So next time you are looking for a side dish that is both delicious and easy to make, give these LongHorn Steakhouse Mushroom Recipes a try.