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
Scale
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.
