White Cheddar Stuffed Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- Add Cheddar Cheese: Gradually sprinkle the grated cheddar into the warm mixture, stirring until fully combined and smooth. Remove from heat and set aside.
- Preheat Oven: Set the oven to 375 degrees Fahrenheit.
- 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.
- Stuff Mushrooms: Fill each mushroom cap nearly to the top with herb pub cheese.
- 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.
- Top Mushrooms: Evenly distribute the topping mixture over each stuffed mushroom using your hands. Avoid overfilling to prevent overflow during baking.
- 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.
- 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.
- 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
