If you are searching for a show-stopping appetizer that’s bursting with flavor and creamy indulgence, look no further than this White Cheddar Stuffed Mushrooms Recipe. Imagine tender, juicy mushrooms filled with a rich blend of herb pub cheese, provolone, and Parmesan, crowned with a golden crunchy topping, and finished with a luscious white cheddar sauce that takes this dish to a whole new level. Whether for a cozy night in or a festive gathering, these stuffed mushrooms promise to delight your taste buds and impress anyone lucky enough to try them.
Ingredients You’ll Need
Every ingredient in this White Cheddar Stuffed Mushrooms Recipe plays an essential role, from the earthy mushrooms providing a tender base to the combination of cheeses delivering a perfect balance of creaminess, tang, and savory depth. Each item is simple but carefully chosen to create a texture and flavor harmony you’ll love.
- 24 white button or baby portobello mushrooms: The perfect size for stuffing, their mild flavor pairs well with cheese.
- 1 ½ cups herb pub cheese: Adds a creamy texture with a subtle garlic and herb punch.
- ½ cup finely grated Parmesan cheese: Brings sharpness and a nutty finish.
- 3 slices provolone cheese, roughly chopped: Melts beautifully to bind the filling.
- 2 tbsp half and half: Keeps the filling moist and velvety.
- ½ cup Panko breadcrumbs: For a satisfying crispy topping.
- 1 cup white cheddar cheese, tossed in flour: Creates the star creamy sauce with rich, tangy depth.
- 1 tbsp butter: Builds the roux base for the cheddar sauce.
- 1 tbsp flour: Thickens the sauce perfectly.
- ¾ cup half and half: Makes the sauce smooth and luscious.
- Salt and pepper to taste: Essential seasonings to balance the dish.
How to Make White Cheddar Stuffed Mushrooms Recipe
Step 1: Prep Your Mushrooms
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Grab your 24 white button or baby portobello mushrooms and gently clean them using a damp paper towel — avoid rinsing to keep them from getting soggy. Carefully remove the stems, creating a perfect little well for your delicious filling.
Step 2: Whip Up the Cheesy Filling
In a mixing bowl, combine 1 ½ cups of herb pub cheese with ½ cup finely grated Parmesan and 3 slices of roughly chopped provolone cheese. Add 2 tablespoons of half and half and stir everything together until the mixture is delightfully creamy. This blend brings in a wonderful herbaceous flavor, sharp tang, and melt-in-your-mouth texture that will fill these mushroom cups beautifully.
Step 3: Stuff and Top Your Mushrooms
Using a small spoon, generously fill each mushroom cap with the cheesy filling, making sure to get close to the edges for maximum flavor in every bite. Once stuffed, sprinkle about a tablespoon of Panko breadcrumbs on top of each mushroom — this little crunch finish will elevate your dish to golden, crispy perfection.
Step 4: Bake Until Golden and Tender
Place the stuffed mushrooms on your prepared baking sheet and pop them into the oven for 15 to 20 minutes. You’ll know they’re ready when the breadcrumbs turn a beautiful golden brown and the mushrooms themselves become tender but not mushy, perfectly cooked as a delicious vessel for that rich filling.
Step 5: Make the White Cheddar Sauce
While your mushrooms bake, it’s time for the magic sauce. Melt 1 tablespoon of butter in a saucepan over medium heat and whisk in 1 tablespoon of flour to create a smooth roux. Slowly pour in ¾ cup of half and half while whisking constantly to avoid lumps. Add 1 cup of room temperature white cheddar cheese, which has been tossed in a bit of flour to help with melting, and whisk until the sauce is velvety and thickened. Season with salt and pepper to your liking. This rich sauce will make your stuffed mushrooms absolutely irresistible.
Step 6: Serve It Up Warm and Savory
Drizzle the creamy white cheddar sauce generously over your freshly baked mushrooms just before serving. The contrast of textures — creamy filling, crunchy topping, and smooth sauce — combined with the deep umami of mushrooms will have you hooked from the first bite.
How to Serve White Cheddar Stuffed Mushrooms Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a refreshing herby brightness and vibrant color against the creamy golden cheese topping. For an extra pop, a little drizzle of chili oil or a squeeze of fresh lemon juice over the top can awaken the flavors even more.
Side Dishes
These stuffed mushrooms shine as an appetizer but also pair wonderfully with crisp green salads, roasted vegetables, or crusty bread to soak up any remaining white cheddar sauce. For something heartier, serve alongside grilled chicken or steak to complement their richness.
Creative Ways to Present
Try arranging your White Cheddar Stuffed Mushrooms Recipe on a rustic wooden board or colorful serving platter for an inviting spread. You could also serve them in mini cast iron skillets or cute ramekins to keep them warm at the table, making your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
Any leftover stuffed mushrooms can be stored 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 and reheat later.
Freezing
This White Cheddar Stuffed Mushrooms Recipe also freezes well. Arrange the stuffed but unbaked mushrooms on a tray and freeze until solid, then transfer to a freezer-safe bag. They can be baked straight from frozen, just add a few extra minutes to cooking time.
Reheating
Reheat leftovers in a 350°F (175°C) oven until hot and bubbling, about 10 to 15 minutes. If reheating the sauce separately, warm gently on the stove to keep it creamy without separating, then pour over the mushrooms before serving.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While white button or baby portobellos are ideal for their size and tenderness, cremini or even larger portobello mushrooms can work beautifully if you adjust the stuffing amount accordingly.
Is it necessary to toss the white cheddar cheese in flour?
Yes, tossing the white cheddar in flour helps prevent the cheese from clumping and ensures a smooth, luscious sauce that coats the mushrooms perfectly.
Can I make the filling ahead of time?
Definitely. The filling can be prepared a day in advance and refrigerated. Just give it a quick stir before stuffing the mushrooms to restore its creamy texture.
Are these stuffed mushrooms gluten-free?
Not as written, since Panko breadcrumbs contain gluten. However, substituting with gluten-free breadcrumbs will keep the recipe safe for gluten-sensitive guests without sacrificing crunch.
How spicy is this White Cheddar Stuffed Mushrooms Recipe?
This recipe is naturally mild and cheesy, but feel free to add a pinch of red pepper flakes to the filling for a gentle kick if you like a bit of heat.
Final Thoughts
Trust me, once you try this White Cheddar Stuffed Mushrooms Recipe, it’ll become a go-to favorite for parties or a tasty treat any night of the week. The creamy cheese filling, crisp breadcrumb topping, and that dreamy white cheddar sauce create a combination that’s utterly irresistible. Give it a whirl—you’re going to love every bite and so will everyone you share it with!
Print
White Cheddar Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 stuffed mushrooms (serves 24 as appetizers)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These White Cheddar Stuffed Mushrooms are a delicious appetizer featuring tender 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 rich, smooth white cheddar sauce, they make an irresistible party snack or starter.
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). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Mushrooms: Clean the mushrooms carefully with a damp paper towel to remove any dirt. Remove the stems gently and set caps aside.
- Make the Filling: In a bowl, combine the herb pub cheese, grated Parmesan cheese, roughly chopped provolone, and half and half. Mix until the filling is smooth and creamy.
- Stuff Mushrooms: Spoon the cheese mixture into each mushroom cap, filling them generously but without overflowing.
- Add Topping: Sprinkle Panko breadcrumbs evenly over the filled mushrooms to create a crunchy topping.
- Bake the Mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
- Prepare Cheddar Sauce: While mushrooms bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for about 1 minute. Gradually add half and half, whisking constantly until mixture thickens. Stir in the floured white cheddar cheese and continue whisking until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve: Remove mushrooms from oven and arrange on a serving platter. Drizzle the warm white cheddar sauce over the mushrooms and serve immediately.
Notes
- Use fresh, firm mushrooms for best results; baby portobello adds a meaty texture.
- Ensure white cheddar cheese is at room temperature and tossed in flour to prevent clumping in the sauce.
- Adjust seasoning in the cheddar sauce to taste, adding more salt or pepper as preferred.
- These can be prepared ahead by stuffing mushrooms and refrigerating, then baking just before serving.
- Substitute half and half with light cream or whole milk if preferred, but sauce texture may vary.
