Stuffed mushrooms are a timeless appetizer that never fails to impress, and this White Cheddar Stuffed Mushrooms recipe takes them to the next level. The combination of creamy, herb-infused cheese, crispy panko breadcrumbs, and a rich, velvety white cheddar sauce creates a bite-sized indulgence that is perfect for any gathering. Whether you’re hosting a dinner party, serving game-day snacks, or simply craving a savory treat, these mushrooms deliver layers of flavor and texture in every bite. The earthy taste of the mushrooms pairs beautifully with the creamy cheese filling, while the golden panko topping adds just the right amount of crunch.
What makes these stuffed mushrooms truly stand out is the white cheddar sauce, which adds a depth of flavor and a touch of sophistication. The sauce combines sharp white cheddar with a hint of dry white wine, Worcestershire sauce, and mustard, giving it a slightly tangy, complex profile that balances the richness of the cheese filling. The mushrooms are baked to perfection, ensuring a tender bite that holds all the filling without becoming soggy. These mushrooms are easy to prepare and require simple ingredients, yet they look and taste like something straight out of a high-end restaurant.
Why You’ll Love This Recipe:
• Rich and Creamy: The combination of herb pub cheese, Parmesan, and Provolone creates a luxurious, melt-in-your-mouth filling.
• Perfectly Crispy: Panko breadcrumbs add a satisfying crunch that complements the creamy interior.
• Elevated Flavor: The white cheddar sauce brings a gourmet touch with its balanced blend of tangy and savory notes.
Ingredients
Mushrooms:
• 24 white button mushrooms or baby portobello
• 1 ½ cups herb pub cheese (see notes for substitutions)
• ½ cup finely grated Parmesan cheese
• 3 slices Provolone cheese, roughly chopped
• 2 tablespoons half and half
• ½ cup Panko breadcrumbs
White Cheddar Sauce (makes 1 cup):
• 1 cup white cheddar cheese, grated and tossed in flour, room temperature
• 1 tablespoon flour (optional)
• ¼ cup half and half
• ⅛ cup dry white wine
• ¼ teaspoon Worcestershire sauce
• ⅛ teaspoon dry mustard
• Dash of pepper
• ½ cup mayonnaise (or substitute sour cream)
Instructions
Step 1: Prepare the Mushrooms
1. Preheat your oven to 375°F (190°C).
2. Wipe the mushrooms clean with a damp paper towel to remove any dirt.
3. Use a paring knife to trace around the stem, then gently remove it. (You can dice and freeze the stems for future use in soups or stocks.)
Step 2: Make the Filling
1. Fill each mushroom with herb pub cheese until nearly full.
2. In a separate bowl, combine Parmesan, Provolone, and half and half. Microwave for 25 seconds, stirring until the cheese is melted.
3. Stir in the Panko breadcrumbs and let the mixture cool for a few minutes.
Step 3: Stuff and Bake the Mushrooms
1. The cheese mixture will firm up as it cools, making it easier to handle. Top each mushroom evenly with the mixture using your hands.
2. Avoid overfilling the mushrooms to prevent the cheese from bubbling over while baking.
3. Arrange the mushrooms on a foil- or parchment-lined baking sheet.
4. Bake for about 15 minutes, rotating halfway through to ensure even browning.
5. The mushrooms are done when the tops are golden and they hold their shape.
Step 4: Make the White Cheddar Sauce
1. In a small saucepan, heat the half and half over low heat until warm but not boiling.
2. Stir in the dry mustard, Worcestershire sauce, and white wine.
3. Gradually add the grated white cheddar, stirring constantly until smooth.
4. If the sauce is too thin, whisk in the optional tablespoon of flour to thicken it slightly.
5. Add a dash of pepper and stir in the mayonnaise or sour cream for extra creaminess.
Step 5: Serve and Enjoy
1. Let the baked mushrooms rest for 5 minutes before serving. This allows them to firm up slightly and makes them easier to handle.
2. Drizzle or dip in the warm white cheddar sauce before serving.
Tips
• Choosing the Right Mushrooms: Button mushrooms are classic, but baby portobello mushrooms provide a meatier texture and more robust flavor.
• Keeping the Filling Intact: Avoid overfilling the mushrooms to prevent the cheese from spilling over during baking.
• Cheese Alternatives: If herb pub cheese is unavailable, a blend of cream cheese, sharp cheddar, and garlic powder can be a great substitute.
• Make-Ahead Option: Prepare the stuffed mushrooms up to a day in advance and store them in the fridge before baking.
Storage Options
• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through.
• Freezing: Freeze uncooked stuffed mushrooms on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to the cooking time.
• White Cheddar Sauce: Store the sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently to maintain its creamy consistency.
