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
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
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
