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

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

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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