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

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

Cook Mode Prevent your screen from going dark

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.