If you’ve been dreaming about the perfect appetizer to impress guests or simply treat yourself, let me introduce you to the star of comfort and flavor: the White Cheddar Stuffed Mushrooms Recipe. This dish brings together tender mushrooms packed with a luscious blend of herb pub cheese, Parmesan, and provolone, all topped with crispy breadcrumbs and finished with a creamy white cheddar sauce. Each bite is an irresistible harmony of textures and cheesy goodness that feels both cozy and elegant. Trust me, once you try this recipe, it will quickly become a go-to favorite for every occasion.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but play essential roles in creating the magical taste and texture of this dish. From the earthy mushrooms to the blend of cheeses and crisp breadcrumbs, each component layers flavor, creaminess, and crunch.
- 24 white button or baby portobello mushrooms: The perfect base, with just the right size and sturdy shape to hold the flavorful filling.
- 1 ½ cups herb pub cheese (e.g., garlic & herb): Adds a creamy, savory punch that infuses the stuffing with garlic and herb notes.
- ½ cup finely grated Parmesan cheese: Brings a nutty, sharp flavor that deepens the cheesy profile.
- 3 slices provolone cheese, roughly chopped: Melts smoothly to make the filling irresistibly rich and gooey.
- 2 tbsp half and half: Ensures the filling stays creamy and luscious without being too runny.
- ½ cup Panko breadcrumbs: Creates an irresistible crispy topping that contrasts perfectly with the soft filling.
- 1 cup white cheddar cheese, tossed in flour (room temperature): The star of the cheddar sauce, providing sharp, tangy, melted cheesy bliss.
- 1 tbsp butter: Helps form a smooth, velvety base for the sauce.
- 1 tbsp flour: Thickens the white cheddar sauce to that perfect consistency.
- ¾ cup half and half: Adds creaminess to enrich the sauce without overpowering the cheese.
- Salt and pepper to taste: Balances and enhances all the flavors beautifully.
How to Make White Cheddar Stuffed Mushrooms Recipe
Step 1: Get Ready to Bake
First things first, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep things neat and make cleanup a breeze. This step ensures the mushrooms will roast evenly and develop those gorgeous golden tops.
Step 2: Prep Your Mushrooms
Gently clean each mushroom with a damp paper towel to remove any dirt without soaking them. Carefully pull out and discard the stems, creating a lovely little cup ready to hold the filling. This part is like setting the stage for a show-stopping appetizer!
Step 3: Mix the Perfect Filling
In a medium bowl, combine the herb pub cheese, Parmesan, provolone, and half and half. Mix everything until it’s creamy and smooth, the perfect blend of savory and melty that will make every bite heavenly.
Step 4: Stuff Those Mushrooms
Using a spoon or small scoop, carefully fill each mushroom cap with your luscious cheese mixture. Don’t hold back—these little pockets deserve to be generously stuffed for maximum flavor impact.
Step 5: Add the Crunchy Topping
Sprinkle a generous layer of Panko breadcrumbs over each stuffed mushroom. This crunchy topping will bake up golden and crisp, providing a satisfying contrast to the creamy filling beneath.
Step 6: Bake to Perfection
Place your baking sheet in the oven and bake the mushrooms for 15 to 20 minutes. You’ll know they’re ready when the tops turn golden brown and the mushrooms become tender, releasing their signature earthy aroma.
Step 7: Prepare the White Cheddar Sauce
While the mushrooms bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute to get rid of the raw taste. Gradually pour in the half and half, whisking constantly to prevent lumps. Toss the white cheddar cheese in a bit of flour (this helps it melt smoothly) and add it to the saucepan. Stir until the cheese fully melts and the sauce becomes silky. Season with salt and pepper to taste.
Step 8: Serve Warm and Drizzle
Once out of the oven, arrange the mushrooms on a serving platter and generously drizzle the warm white cheddar sauce over the top. This final touch elevates the dish to decadent heights and guarantees smiles all around.
How to Serve White Cheddar Stuffed Mushrooms Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or thyme complement the richness of the cheese beautifully, adding a pop of color and freshness. A light dusting of smoked paprika or a squeeze of lemon juice can also brighten the flavors and make your presentation unforgettable.
Side Dishes
These stuffed mushrooms work perfectly alongside crisp green salads, roasted vegetables, or even a light pasta dish. They can stand alone as a stunning appetizer or partner wonderfully with a hearty main course like grilled chicken or steak.
Creative Ways to Present
Serve the white cheddar stuffed mushrooms on a rustic wooden board or a beautiful ceramic platter. Try placing them in individual mini muffin tins for elegant portion control at parties, or arrange them around a cheese platter to delight guests with an unexpected twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your White Cheddar Stuffed Mushrooms Recipe, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, allowing you to savor that cheesy goodness even the next day.
Freezing
While these mushrooms are best enjoyed fresh for their texture, you can freeze them before baking. Arrange the stuffed (but unbaked) mushrooms on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
Reheat leftover stuffed mushrooms in the oven at 350°F (175°C) for about 10 minutes or until heated through to preserve their crispy topping. Avoid microwaving if you want to keep that delightful crunch!
FAQs
Can I use a different type of mushroom for this recipe?
Absolutely! While white button or baby portobello mushrooms are ideal because of their size and texture, cremini or even shiitake mushrooms can work as long as they have a sturdy cap to hold the filling.
Is there a vegetarian option for the cheese used?
Yes! Look for vegetarian-friendly cheeses labeled as free from animal rennet, or try vegan cheese alternatives that melt well to maintain that creamy texture in the filling and sauce.
Can I prepare the stuffed mushrooms ahead of time?
You can prep and stuff the mushrooms a few hours in advance and keep them refrigerated until ready to bake. This makes entertaining much easier and allows the flavors to meld slightly.
What can I use instead of Panko breadcrumbs?
If you don’t have Panko, regular breadcrumbs or crushed crackers can be good substitutions, though Panko gives the best light and crispy texture.
How long does the white cheddar sauce keep?
Store leftover sauce in the fridge for up to 3 days in an airtight container. Reheat gently on the stove while stirring to bring back its silky smooth consistency.
Final Thoughts
There is something truly special about this White Cheddar Stuffed Mushrooms Recipe that makes it a standout on any menu. The combination of melty cheeses, crispy topping, and that luscious cheddar sauce is downright addictive. Whether it’s a casual get-together or a holiday feast, these stuffed mushrooms bring warmth and joy to the table. So go ahead, dive in, and watch your friends and family fall in love with every bite!
Print
White Cheddar Stuffed Mushrooms Recipe
- Total Time: 40 minutes
- Yield: 24 mushrooms 1x
- Diet: Vegetarian
Description
These White Cheddar Stuffed Mushrooms are a delicious appetizer featuring tender white button or baby portobello mushrooms filled with a creamy, cheesy mixture of herb pub cheese, Parmesan, and provolone, topped with crunchy Panko breadcrumbs, and baked to golden perfection. Served warm with a rich, homemade white cheddar sauce, they make the perfect savory treat for any gathering.
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 prepare for baking the mushrooms.
- Clean mushrooms: Gently wipe the mushrooms with a damp paper towel to clean them and carefully remove the stems to create space for the filling.
- Make the filling: In a mixing bowl, combine the herb pub cheese, grated Parmesan, chopped provolone, and half and half. Stir until the mixture becomes creamy and well blended.
- Stuff mushrooms: Spoon the creamy cheese mixture into each mushroom cap, filling them generously but evenly.
- Add breadcrumbs: Sprinkle Panko breadcrumbs on top of the stuffed mushrooms to add a crunchy topping when baked.
- Bake mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake them for 15 to 20 minutes until the tops are golden and the mushrooms are tender.
- Prepare cheddar sauce: Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour to form a roux. Gradually add half and half while whisking continuously. Add the floured white cheddar cheese and whisk until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve: Once baked, serve the warm stuffed mushrooms drizzled with the rich white cheddar sauce for an indulgent finishing touch.
Notes
- Use fresh mushrooms for the best texture and flavor.
- Be careful not to overfill the mushrooms to prevent spilling during baking.
- The white cheddar sauce can be made ahead and gently reheated.
- For a crispier topping, broil the stuffed mushrooms for the last 2 minutes, watching closely to prevent burning.
- Gluten-free Panko breadcrumbs can be substituted if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
