If you’re a fan of cozy, comforting bites packed with flavor, this White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe is about to become your new go-to appetizer. Imagine tender mushroom caps filled with a luscious mixture of herb pub cheese, parmesan, and provolone, crowned with crispy panko crumbs, all perfectly complemented by a rich, silky white cheddar sauce that elevates every bite. This dish is pure joy on a plate, effortlessly combining warm cheeses and the earthy depth of mushrooms in a way that’s guaranteed to impress whether you’re hosting friends or just craving something special at home.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a superstar role in crafting the perfect balance of creamy, cheesy, and crunchy textures that make this dish so addictive. From the fresh mushrooms serving as a hearty base to the mix of cheeses that create layers of flavor, every component is essential for that melt-in-your-mouth goodness.
- 24 white button or baby portobello mushrooms: Choose firm mushrooms that will hold the filling well and provide a tender bite when cooked.
- 1 ½ cups herb pub cheese: This creamy, flavorful cheese blend adds a delicious herby touch that brightens up the filling.
- ½ cup finely grated Parmesan cheese: A nutty, salty punch that deepens the overall flavor profile.
- 3 slices provolone cheese, roughly chopped: Offers a mild, melty texture that blends beautifully with the other cheeses.
- 2 tbsp half and half: Helps create a smooth, creamy filling that binds everything perfectly.
- ½ cup Panko breadcrumbs: Provides a crisp topping that contrasts wonderfully with the soft filling.
- 1 cup white cheddar cheese, tossed in flour: Used for the sauce, tossing it in flour helps ensure a silky texture without lumps.
- 1 tbsp butter: The base for the creamy cheddar sauce, adding richness and depth.
- 1 tbsp flour: Thickens the sauce into that perfect creamy consistency.
- ¾ cup half and half: Keeps the sauce smooth and velvety without being too heavy.
- Salt and pepper to taste: Essential for seasoning both the filling and the sauce to perfection.
How to Make White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple prep step ensures your mushrooms cook evenly and don’t stick, giving you an easy cleanup later. While the oven warms up, gently clean the mushrooms with a damp paper towel and carefully remove their stems to make room for that irresistible filling.
Step 2: Make the Filling
In a mixing bowl, combine the herb pub cheese, finely grated Parmesan, roughly chopped provolone, and half and half. Stir these together until smooth and creamy. This combination of cheeses creates a rich, savory filling that’s bursting with flavor and melts beautifully inside each mushroom cap.
Step 3: Stuff the Mushrooms
Now for the fun part — scoop generous spoonfuls of your cheesy filling into each mushroom cap, mounding it slightly. This is where those mushrooms transform into little bundles of deliciousness. After stuffing, sprinkle a handful of Panko breadcrumbs on top for that wonderful crunchy crust after baking.
Step 4: Bake Until Golden
Place the stuffed mushrooms on your prepared baking sheet and pop them into the oven. Let them bake for about 15 to 20 minutes until the tops are golden brown and the mushrooms have softened just right. The aroma filling your kitchen will be pure magic, signaling they’re almost ready to enjoy.
Step 5: Prepare the Creamy White Cheddar Sauce
While the mushrooms bake, start your creamy cheddar sauce. In a saucepan, melt butter over medium heat, then whisk in the flour to form a smooth paste. Gradually add the half and half, whisking constantly to avoid lumps. Once the mixture thickens, stir in the room-temperature, flour-coated white cheddar cheese. Keep whisking until silky and smooth, then season with salt and pepper. This sauce is what makes the White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe truly unforgettable.
Step 6: Serve and Drizzle
When your mushrooms are tender and golden, carefully arrange them on a serving platter and spoon the warm white cheddar sauce generously over each one. The creamy sauce perfectly complements the crispy, cheesy stuffed mushrooms, creating a harmonious bite every time.
How to Serve White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the dish before serving to add a pop of bright color and a subtle fresh flavor. A light dusting of smoked paprika can also add a nice visual touch and a gentle smoky note that pairs wonderfully with the creamy cheddar sauce.
Side Dishes
These stuffed mushrooms make a fantastic appetizer or side, pairing beautifully with crisp green salads, roasted vegetables, or a light pasta tossed in olive oil and garlic. If you’re aiming for some indulgence, serve them alongside a creamy risotto or buttery mashed potatoes to keep the cheesy theme going strong.
Creative Ways to Present
Think outside the serving bowl! Arrange the mushrooms on a long wooden board or slate platter for a rustic party feel. You can even skewer them on decorative picks to create a delightful finger food experience perfect for gatherings. Drizzling the creamy cheddar sauce on the plate before placing the mushrooms adds an elegant restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stuffed mushrooms and the white cheddar sauce separately in airtight containers in the refrigerator. This keeps the texture of the mushrooms from getting soggy and preserves the rich creaminess of the sauce for later enjoyment.
Freezing
For freezing, it’s best to freeze the stuffed mushrooms before baking. Arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. The sauce freezes well on its own in a separate container. When ready to eat, bake the mushrooms from frozen and reheat the sauce gently on the stove.
Reheating
Reheat the mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, which helps retain their crisp topping. Warm the creamy cheddar sauce slowly on the stovetop, stirring to restore its silky texture before serving over the mushrooms.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! Baby portobello or white button mushrooms work best for stuffing because of their size and shape, but cremini mushrooms can also be a great substitute. Just make sure they are firm and clean before using.
Is there a way to make this recipe vegetarian?
This recipe is already vegetarian-friendly as it contains no meat. Just be sure your pub cheese and other cheeses are made with vegetarian rennet if that’s important to you.
Can I prepare the filling ahead of time?
Yes! You can mix the cheese filling a day ahead and keep it refrigerated. When you’re ready to cook, just stuff and bake the mushrooms as directed. This makes hosting much easier!
What can I use if I don’t have half and half?
You can substitute half and half with equal parts whole milk and heavy cream for a similar rich consistency. Alternatively, whole milk alone can work, just keep in mind the sauce might be a bit lighter.
How long does the creamy cheddar sauce keep in the fridge?
The white cheddar sauce will keep well in the refrigerator for up to 3 days when stored in an airtight container. Reheat it gently to maintain that perfect creamy texture.
Final Thoughts
There’s something truly special about this White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe — it’s the kind of dish that feels like a warm hug from the inside out. Whether you’re serving it as a starter for a festive dinner or a cozy treat on a quiet night, those gooey, cheesy mushrooms combined with that irresistible sauce never fail to delight. Give this recipe a try, and trust me, it will become one of your absolute favorites to share and enjoy!
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White Cheddar Stuffed Mushrooms with Creamy Cheddar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These White Cheddar Stuffed Mushrooms are a savory appetizer featuring tender white button or baby portobello mushrooms filled with a creamy mixture of herb pub cheese, Parmesan, provolone, and half and half. Topped with crispy Panko breadcrumbs and baked to golden perfection, they’re then served warm with a rich, velvety white cheddar sauce. Perfect for parties or a flavorful starter, these stuffed mushrooms combine melting cheeses and crunchy topping for an irresistible treat.
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 prevent sticking and make cleanup easier.
- Prepare Mushrooms: Clean the mushrooms gently using a damp paper towel to remove any dirt. Carefully remove the stems to create space for the filling.
- Make Filling: In a mixing bowl, combine herb pub cheese, grated Parmesan, chopped provolone, and half and half. Stir until the mixture is smooth and creamy, ensuring all cheeses are well incorporated.
- Stuff Mushrooms: Fill each mushroom cap generously with the cheese filling, making sure to cover the cavity evenly.
- Add Topping: Sprinkle Panko breadcrumbs evenly over the filled mushrooms to add a crispy texture when baked.
- Bake Mushrooms: Place the mushrooms on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes until the breadcrumb topping is golden brown and the mushrooms are tender.
- Prepare White Cheddar Sauce: While mushrooms bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for about a minute. Gradually add half and half, whisking continuously until smooth. Add the floured white cheddar cheese and stir until melted and creamy. Season with salt and pepper to taste.
- Serve: Remove mushrooms from oven and arrange on a serving platter. Drizzle warm white cheddar sauce over the stuffed mushrooms and serve immediately for best flavor and texture.
Notes
- Use fresh mushrooms for best texture and flavor.
- Ensure the white cheddar cheese is at room temperature and tossed in flour to prevent clumping in the sauce.
- Panko breadcrumbs add a nice crunch but can be substituted with regular breadcrumbs if unavailable.
- This dish can be prepared ahead by stuffing mushrooms and keeping them refrigerated until baking.
- For a gluten-free version, use gluten-free breadcrumbs and flour alternatives.
