If you are searching for a bite-sized appetizer that bursts with flavor and textures you’ll crave, look no further than this White Cheddar Stuffed Mushrooms Recipe. These delightful mushrooms, stuffed with a luscious blend of herb pub cheese, Parmesan, provolone, and topped with crunchy Panko, then finished with a creamy white cheddar sauce, offer a perfect balance of cheesy goodness and savory earthiness. Whether you’re entertaining guests or simply treating yourself, this recipe promises to become one of your favorite indulgences.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this White Cheddar Stuffed Mushrooms Recipe plays a key role in building flavors, richness, and that irresistible texture. From the tender mushrooms that serve as the perfect edible vessel, to the cheeses that add depth and creaminess, every component contributes to making each bite unforgettable.
- 24 white button or baby portobello mushrooms: Choose firm mushrooms to hold the filling well without getting soggy while baking.
- 1 ½ cups herb pub cheese: Adds a flavorful, creamy base enriched with garlic and herbs for an inviting aroma and taste.
- ½ cup finely grated Parmesan cheese: Brings a nutty, salty sharpness that brightens the overall filling.
- 3 slices provolone cheese, roughly chopped: Melts beautifully, contributing subtle smoky and tangy notes.
- 2 tbsp half and half: Keeps the filling luxuriously moist without thinning it out.
- ½ cup Panko breadcrumbs: Provides a golden, crunchy topping that contrasts perfectly with the creamy center.
- 1 cup white cheddar cheese, tossed in flour (room temperature): Essential for the silky, dreamy sauce that enriches every stuffed mushroom.
- 1 tbsp butter: Forms the buttery base for the white cheddar sauce.
- 1 tbsp flour: Helps create a smooth roux for thickening the cheese sauce.
- ¾ cup half and half: Makes the sauce creamy and velvety.
- Salt and pepper to taste: Heightens all the flavors in the sauce and filling.
How to Make White Cheddar Stuffed Mushrooms Recipe
Step 1: Prep Your Oven and Mushrooms
Start by preheating your oven to a cozy 375°F (190°C) so it’s ready to work its magic. Line a baking sheet with parchment paper to keep things clean and to prevent sticking. Then, gently wipe the mushrooms with a damp paper towel to clean them—skip washing with water directly to avoid sogginess. Carefully remove each mushroom stem, creating the perfect little cup for stuffing.
Step 2: Mix the Cheesy Filling
In a medium bowl, combine that dreamy herb pub cheese, grated Parmesan, provolone pieces, and half and half. Mix until everything comes together into a creamy, luscious filling that will melt your heart (and your taste buds!). This combination creates rich layers of flavor with every bite.
Step 3: Stuff and Top
Fill each mushroom cap generously with the cheesy mixture, making sure it’s well-packed but not overflowing. Then sprinkle the Panko breadcrumbs on top—this little touch is what gives your stuffed mushrooms a satisfyingly crisp and golden crust after baking.
Step 4: Bake to Perfection
Place the prepared mushrooms on the lined baking sheet and bake in your preheated oven for 15 to 20 minutes. You’ll know they’re ready when the breadcrumbs turn a beautiful golden brown and the mushrooms are tender but still hold their shape. It’s an aroma that will have everyone eagerly gathered at the table.
Step 5: Whip Up the White Cheddar Sauce
While the mushrooms bake, it’s time for the showstopper sauce. In a saucepan, melt the butter over medium heat, then whisk in the flour to create a smooth roux. Gradually add in the half and half while whisking to prevent lumps. Stir in the floured white cheddar cheese and keep whisking until the sauce is silky and perfectly smooth. Season to taste with salt and pepper. This sauce isn’t just an accompaniment—it’s the crowning glory.
Step 6: Serve Warm and Drizzle
Remove the mushrooms from the oven and transfer them to a serving platter. Drizzle generously with the warm white cheddar sauce, allowing it to cascade over the mushrooms, melding all the cheesy goodness together. Serve immediately for the best gooey, flavorful experience.
How to Serve White Cheddar Stuffed Mushrooms Recipe
Garnishes
To elevate your presentation, sprinkle fresh chopped parsley or chives on top of the stuffed mushrooms. The subtle freshness and vibrant green add a beautiful contrast to the golden browns and creamy whites, making your dish look as delicious as it tastes. A light dusting of smoked paprika can also bring a pop of color and a hint of warm smokiness.
Side Dishes
White Cheddar Stuffed Mushrooms Recipe shines as an appetizer or a savory side. Pair them with a crisp mixed green salad dressed lightly with lemon vinaigrette to balance the richness. A crusty artisan bread or roasted vegetables like asparagus or green beans can round out your meal without competing with the mushrooms’ bold flavors.
Creative Ways to Present
For entertaining, serve these stuffed mushrooms on a rustic wooden board or a sleek white platter with the white cheddar sauce drizzled artistically. You can also pop a few on individual lettuce leaves or endive for bite-sized finger food that’s perfect for cocktail parties. Don’t hesitate to experiment with small skewers or toothpicks to make grabbing these tasty treats effortless and mess-free!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the mushrooms in an airtight container in the refrigerator for up to 3 days. Keep the white cheddar sauce separate if possible to maintain the best texture; sauces can sometimes separate or thicken too much when refrigerated with the mushrooms.
Freezing
This White Cheddar Stuffed Mushrooms Recipe freezes well if you want to prep ahead. Place the stuffed but unbaked mushrooms on a tray and freeze until solid, then transfer to a freezer-safe container or bag for up to 2 months. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through, about 10 minutes, to preserve the mushrooms’ texture and the crispiness of the breadcrumb topping. Warm the white cheddar sauce separately on the stovetop, whisking occasionally, before drizzling over the reheated mushrooms.
FAQs
Can I use other types of mushrooms?
Absolutely! While white button and baby portobello mushrooms work best for their size and texture, you can try cremini or baby bella mushrooms. Just make sure they’re firm and of similar size so they cook evenly and hold the filling.
Is there a vegetarian option for this recipe?
This recipe is already vegetarian-friendly since it’s focused on cheeses and mushrooms. Just be sure your cheeses are made without animal rennet if that’s a concern for you.
Can I make the white cheddar sauce ahead of time?
Yes! The white cheddar sauce can be made a day ahead. Keep it refrigerated in an airtight container and gently reheat on the stovetop before serving, whisking to restore that creamy texture.
What can I substitute for herb pub cheese?
If you don’t have herb pub cheese handy, try mixing cream cheese with some dried garlic and herb seasoning or fresh minced herbs to mimic the flavor profile. It won’t be exactly the same, but the result will still be creamy and flavorful.
How do I prevent the mushrooms from watering down the filling?
Be sure not to wash mushrooms with water; instead, wipe them clean with a damp paper towel. Removing the stems creates space for the filling and reduces excess moisture. Baking at the right temperature also helps them cook down properly without becoming soggy.
Final Thoughts
There’s something truly joyful about baking up a batch of these White Cheddar Stuffed Mushrooms Recipe and watching them disappear at the table. They combine simplicity with indulgence in such a delightful way, making them perfect for any occasion. I encourage you to try this recipe soon—you’ll be handing out compliments as freely as you serve these irresistible bites!
Print
White Cheddar Stuffed Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These White Cheddar Stuffed Mushrooms are a savory appetizer featuring juicy white button mushrooms filled with a creamy blend of herb pub cheese, Parmesan, and provolone, topped with crunchy Panko breadcrumbs, and baked to golden perfection. Served warm with a luscious homemade white cheddar sauce, this recipe is perfect for gatherings or elegant snacks.
Ingredients
For the Mushrooms:
- 24 white button or baby portobello mushrooms
- 1 ½ cups herb pub cheese (e.g., garlic & herb)
- ½ cup finely grated Parmesan cheese
- 3 slices provolone cheese, roughly chopped
- 2 tbsp half and half
- ½ cup Panko breadcrumbs
For the White Cheddar Sauce:
- 1 cup white cheddar cheese, tossed in flour (room temperature)
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup half and half
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Mushrooms: Clean the mushrooms gently with a damp paper towel to remove any dirt, then carefully remove the stems to create space for the filling.
- Make Filling: In a bowl, combine the herb pub cheese, finely grated Parmesan, chopped provolone, and half and half. Mix until the filling is creamy and well blended.
- Stuff Mushrooms: Spoon the cheese filling into each mushroom cap, ensuring they are generously filled.
- Add Topping: Sprinkle Panko breadcrumbs evenly over the stuffed mushrooms to add a crispy texture once baked.
- Bake Mushrooms: Place the filled mushrooms on the prepared baking sheet and bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the topping turns golden brown.
- Prepare Cheddar Sauce: While mushrooms bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the half and half while whisking to prevent lumps. Stir in the floured white cheddar cheese and whisk until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve: Remove the baked mushrooms from the oven and serve them warm, drizzled generously with the creamy white cheddar sauce.
Notes
- Use room temperature cheese for the sauce to ensure smooth melting.
- Be careful not to overfill mushrooms to prevent spilling during baking.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or smoked paprika.
- Panko breadcrumbs can be toasted slightly beforehand for extra crunch.
- This dish can be prepared ahead by stuffing mushrooms and refrigerating before baking.
