White Cheddar Stuffed Mushrooms
The tender mushrooms are stuffed with a rich blend of herb pub cheese, Parmesan, and provolone, then topped with a crispy Panko breadcrumb mixture.
Finished off with a luscious white cheddar sauce, these stuffed mushrooms are sure to be a crowd-pleaser, offering a perfect balance of texture and taste in every bite!
Why You’ll Love This Recipe:
People will love this White Cheddar Stuffed Mushrooms recipe because it combines rich, savory flavors with a variety of textures that make every bite irresistible.
The creamy, herbed pub cheese filling is perfectly complemented by the melty provolone and Parmesan, while the Panko breadcrumbs add a satisfying crunch.
The white cheddar sauce brings a luscious, cheesy finish that ties everything together.
It’s a dish that’s both comforting and indulgent, making it a perfect appetizer for any gathering or a special treat for mushroom lovers!
Key Ingredients:
The key ingredients in this White Cheddar Stuffed Mushrooms recipe include herb pub cheese for a creamy, flavorful base, Parmesan and provolone cheeses for rich, melty texture, and Panko breadcrumbs that provide a crispy topping.
The dish is finished with a decadent white cheddar sauce, made with grated white cheddar cheese, half and half, and a touch of Worcestershire sauce for depth of flavor, making these mushrooms an irresistible savory treat.
White Cheddar Stuffed Mushrooms
Ingredients:
24 White Button mushrooms or baby portobello
1 ½ cups Herb Pub Cheese (see notes)
½ cup finely grated Parmesan cheese
3 slices provolone cheese, roughly chopped
2 tablespoons half and half
½ cup Panko breadcrumbs
For the 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:
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel to remove any dirt or debris. Use a paring knife to carefully cut around the mushroom stems, then gently remove them. (You can dice the stems and freeze them for use in stocks or other recipes.)
Stuff the Mushrooms:
Fill each mushroom cap with the herb pub cheese, making sure each mushroom is almost completely full.
Prepare the Cheese Mixture:
In a separate bowl, combine the Parmesan cheese, chopped provolone, and half and half.
Microwave for 25 seconds, then stir until smooth. Add the Panko breadcrumbs and mix until fully incorporated. Allow the mixture to cool, as it will firm up and be easier to handle.
Top the Mushrooms:
Once the cheese mixture has cooled slightly, use your hands to top each stuffed mushroom with the mixture. Be sure not to overfill to prevent the filling from spilling over during baking.
Bake the Mushrooms:
Arrange the stuffed mushrooms on a baking sheet lined with foil or parchment paper. Bake for about 15 minutes, or until the tops are golden brown and the mushrooms have held their shape. Be sure to rotate the mushrooms halfway through the baking time for even browning.
Let the Mushrooms Set:
After baking, allow the mushrooms to rest for 5 minutes. This will help the filling set and cool slightly.
Making the White Cheddar Sauce:
Cook the Sauce:
In a small saucepan, combine the grated white cheddar cheese (tossed in flour), half and half, dry white wine, Worcestershire sauce, dry mustard, and a dash of pepper. Stir over medium heat until the cheese melts and the sauce thickens, about 3-4 minutes.
Finish the Sauce:
Stir in the mayonnaise (or sour cream) and cook for an additional minute. Once the sauce has thickened and is creamy, remove it from the heat.
Serve:
Drizzle the creamy white cheddar sauce over the stuffed mushrooms just before serving for a rich, cheesy finish.
Notes:
Herb Pub Cheese Substitute: If you can’t find herb pub cheese, you can substitute it with a mixture of cream cheese, garlic, fresh herbs (like parsley or chives), and a little bit of lemon juice for a similar flavor profile.
Cheese Variations: Feel free to experiment with different cheeses. You could swap provolone with mozzarella or gouda for a slightly different flavor, or add a bit of sharp cheddar to enhance the cheese flavor.
Wine in Sauce: The dry white wine in the white cheddar sauce adds depth of flavor, but if you prefer not to use wine, you can replace it with a bit of extra half and half or chicken broth.
Mushroom Stem Usage: Don’t throw away the mushroom stems! Dice them and freeze for use in soups, sauces, or stocks for added flavor.
Make Ahead Option: You can prepare the stuffed mushrooms ahead of time by assembling them and refrigerating them before baking. Just add an extra 5-10 minutes of baking time if they are cold from the fridge.
Crispier Topping: For a crispier topping, you can briefly broil the stuffed mushrooms for 1-2 minutes at the end of baking—just be sure to watch them closely to avoid burning!
Serving Suggestions: These stuffed mushrooms are perfect on their own as an appetizer, but you can also serve them alongside a light salad or with a dipping sauce like ranch or marinara for extra flavor.
Nutrition Information:
Per Serving (2 mushrooms):
Calories: ~120 kcal | Protein: ~6 g | Fat: ~10 g | Saturated Fat: ~4 g | Carbohydrates: ~6 g | Fiber: ~1 g | Sugar: ~1 g | Cholesterol: ~25 mg | Sodium: ~250 mg | Calcium: ~80 mg | Iron: ~0.5 mg
Frequently Asked Questions:
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms in advance!
Assemble the mushrooms with the cheese and breadcrumb mixture, then cover and refrigerate them for up to 24 hours before baking.
When you’re ready to cook, just bake them as directed, adding a few extra minutes if they’re cold from the fridge.
What can I use instead of herb pub cheese?
If you can’t find herb pub cheese, you can substitute it with a mixture of cream cheese, garlic, fresh herbs (such as parsley or chives), and a touch of lemon juice or sour cream.
This will give a similar creamy and tangy flavor.
Can I use a different type of cheese for the topping?
Absolutely! If you don’t have provolone or Parmesan, you can use mozzarella, gouda, or even sharp cheddar for the topping.
Just be mindful that some cheeses may melt differently or have stronger flavors, so adjust to your taste.
Can I freeze these stuffed mushrooms?
Yes, you can freeze them!
After assembling the stuffed mushrooms, place them on a baking sheet and freeze until solid.
Then transfer them to a freezer-safe container or bag.
When you’re ready to cook, bake them straight from the freezer, adding an extra 5-10 minutes to the baking time.
How can I make the white cheddar sauce without wine?
If you prefer not to use wine in the white cheddar sauce, you can easily substitute it with additional half and half or chicken broth.
This will still give you a creamy sauce, though it will lack the depth that wine provides.
You can also add a small splash of lemon juice or vinegar to mimic the acidity from the wine.
Can I use regular breadcrumbs instead of Panko?
Yes, you can use regular breadcrumbs if you don’t have Panko. However, Panko breadcrumbs are lighter and crunchier, which gives the topping a crispier texture.
Regular breadcrumbs may result in a slightly denser texture, but the flavor will still be great!
How do I prevent the stuffing from spilling out of the mushrooms while baking?
To avoid spilling, be careful not to overfill the mushroom caps.
Fill each mushroom just enough to mound the stuffing slightly.
Additionally, if the mixture is too runny, allow the cheese and breadcrumbs mixture to cool a bit more before filling the mushrooms to ensure it firms up and stays in place.
Can I use a different type of cheese for the white cheddar sauce?
Yes, you can substitute the white cheddar with other cheeses like Monterey Jack, gouda, or sharp cheddar.
Keep in mind that the flavor of the sauce will change slightly depending on the cheese you choose, but it will still be delicious and creamy.
Do I need to remove the mushroom stems before stuffing?
Yes, you should remove the mushroom stems to create space for the stuffing.
The stems can be saved and used for making vegetable stock, soup, or other recipes.
Be sure to gently carve around the stem to avoid damaging the mushroom caps.
Can I bake the stuffed mushrooms at a lower temperature?
While it’s best to bake the mushrooms at 375°F (190°C) to achieve a golden, crispy topping, you can bake them at a lower temperature, such as 350°F (175°C).
Just keep an eye on them, as they may take a bit longer to cook through and brown.