White Cheddar Stuffed Mushrooms Recipe

Introduction

White Cheddar Stuffed Mushrooms are a savory and creamy appetizer that perfectly combines tender mushrooms with a rich cheese filling. They make an impressive yet easy-to-make snack for gatherings or a delightful side dish for any meal.

Ingredients

• 24 White Button mushrooms (or baby portobello)
• 1 ½ cups Herb Pub Cheese (see notes)
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese (roughly chopped)
• 2 Tablespoons half and half
• ½ cup Panko breadcrumbs
• 1 cup white cheddar cheese, tossed in flour (room temperature)
• 1 Tablespoon flour (optional)
• ¼ cup half and half
• 1/8 cup dry white wine
• ¼ teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper
• ½ cup mayonnaise (can substitute sour cream)

Instructions

1. Step 1: Grate the white cheddar cheese and toss it with 1 tablespoon of flour to help it melt smoothly. Set aside to reach room temperature.
2. Step 2: In a bowl, combine ¼ cup half and half, dry white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream. Set this mixture aside.
3. Step 3: Heat the mixture in a double boiler over simmering water for 15 minutes, stirring occasionally to blend the flavors.
4. Step 4: Gradually add the grated cheddar cheese to the warm mixture, stirring until fully combined. Remove from heat and keep warm.
5. Step 5: Preheat your oven to 375°F (190°C).
6. Step 6: Clean the mushrooms by wiping them with a damp paper towel. Carefully remove the stems using a paring knife, then set the caps aside.
7. Step 7: Stuff each mushroom cap with the Herb Pub Cheese, filling almost to the top without overstuffing.
8. Step 8: In a microwave-safe bowl, combine the grated Parmesan cheese, roughly chopped provolone, and 2 tablespoons half and half. Microwave for 25 seconds, then stir in the Panko breadcrumbs. Let the mixture cool slightly until it firms up.
9. Step 9: Evenly top each stuffed mushroom with the cooled cheese and breadcrumb mixture using your hands.
10. Step 10: Arrange the mushrooms on a baking sheet lined with foil or parchment paper.
11. Step 11: Bake for about 15 minutes, until the tops are golden and the mushrooms remain firm. Rotate the mushrooms halfway through baking for even browning.
12. Step 12: Let the mushrooms rest for 5 minutes before serving to allow the filling to set and cool slightly.

Tips & Variations

• Freeze diced mushroom stems to add flavor to homemade stock instead of discarding them.
• Be careful not to overstuff the mushrooms; the filling may bubble up and overflow during baking.
• Serve the white cheddar sauce on the side as a dipping sauce for a different presentation.
• Use baby portobello mushrooms for a meaty texture and richer flavor.
• Substitute mayonnaise with sour cream for a tangier filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 8–10 minutes to maintain their texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can stuff the mushrooms and prepare the topping ahead of time, then refrigerate them uncovered. Bake just before serving to keep them fresh and flavorful.

What can I use if I don’t have Herb Pub Cheese?

If Herb Pub Cheese isn’t available, you can substitute with cream cheese mixed with chopped fresh herbs like parsley, chives, and thyme for a similar flavor and texture.

White Cheddar Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

Delicious white cheddar stuffed mushrooms featuring a creamy herb pub cheese filling topped with a crispy blend of Parmesan, provolone, and panko breadcrumbs. These savory, bite-sized appetizers are baked to golden perfection and served with a rich white cheddar sauce for dipping or drizzling.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 24 White Button mushrooms (or baby portobello)

Cheese Filling

• 1 ½ cups Herb Pub Cheese (see notes)
• ½ cup finely grated Parmesan cheese
• 3 slices provolone cheese (roughly chopped)
• 2 Tablespoons half and half
• ½ cup Panko breadcrumbs

White Cheddar Sauce

• 1 cup white cheddar cheese, grated and tossed in 1 Tablespoon flour (room temperature)
• ¼ cup half and half
• 1/8 cup dry white wine
• ¼ teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper
• ½ cup mayonnaise (can substitute sour cream)

Instructions

1. Prepare the White Cheddar Sauce: Grate the white cheddar cheese and toss it with 1 tablespoon of flour to help it melt smoothly. In a bowl, combine half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream. Set this mixture aside until ready to heat.
2. Heat Sauce Mixture: Using a double boiler setup, heat the mixture over simmering water for 15 minutes, stirring occasionally to blend flavors and thicken slightly.
3. Add Cheddar Cheese: Gradually sprinkle the grated cheddar into the warm mixture, stirring until fully combined and smooth. Remove from heat and set aside.
4. Preheat Oven: Set the oven to 375 degrees Fahrenheit.
5. Prepare Mushrooms: Wipe mushrooms clean with a damp paper towel. Use a paring knife to carefully remove the stems by tracing around them and pulling gently. Save the stems for homemade stock if desired.
6. Stuff Mushrooms: Fill each mushroom cap nearly to the top with herb pub cheese.
7. Make Topping Mixture: In a microwave-safe bowl, combine grated Parmesan cheese, chopped provolone, and half and half. Microwave for 25 seconds, then stir in panko breadcrumbs. Allow to cool so the mixture firms up slightly, making it easier to handle.
8. Top Mushrooms: Evenly distribute the topping mixture over each stuffed mushroom using your hands. Avoid overfilling to prevent overflow during baking.
9. Bake: Arrange the stuffed mushrooms on a foil or parchment-lined baking sheet. Bake for approximately 15 minutes until the topping is golden and mushrooms are firm. Rotate mushrooms halfway through baking for even browning.
10. Rest Before Serving: Let the mushrooms sit for 5 minutes after baking to firm up and cool slightly as the insides will be very hot.
11. Serve: Serve the mushrooms either spread on a plate with the white cheddar sauce on top (Longhorn style), drizzled with sauce before serving, or present the sauce separately in ramekins as a dipping option with forks.

Notes

• Herb Pub Cheese can be substituted with any flavorful creamy cheese mixture of your choice.
• Reserving mushroom stems for homemade stock adds no waste and enhances flavor.
• The flour tossed with the cheddar assists in smoother melting and better sauce texture.
• Use mayonnaise or sour cream in the sauce depending on desired richness and tang.
• Ensure not to over-stuff mushrooms to prevent filling from bubbling over during baking.
• Rotating mushrooms halfway through baking ensures even cooking and browning.

Keywords: white cheddar stuffed mushrooms, baked stuffed mushrooms, cheesy mushroom appetizer, herb cheese stuffed mushrooms, party appetizers