These White Cheddar Stuffed Mushrooms are a perfect appetizer, combining savory herb pub cheese, rich white cheddar, and crispy Panko breadcrumbs for a mouthwatering bite. With a creamy white cheddar sauce made from room-temperature cheddar cheese, Worcestershire sauce, and a dash of dry mustard, these stuffed mushrooms are a hit at parties, holidays, and special gatherings. Easy to make and full of flavor, they’re the perfect finger food to impress guests. Serve them drizzled with sauce or as a dip to elevate your appetizers.

Ingredients
Parmesan Panko Mushrooms:
- 24 white button mushrooms or baby portobello mushrooms
- 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
White Cheddar Sauce (makes 1 cup):
- 1 cup white cheddar cheese (room temperature, toss in flour)
- 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 (can substitute sour cream)
Instructions
Preparing the White Cheddar Sauce
- Grate the white cheddar cheese and set it aside to come to room temperature. Toss the cheese with 1 tablespoon of flour to help it melt smoothly into the sauce.
- In a bowl, combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise (or sour cream). Set aside.
- Set up a double boiler by placing a metal or glass bowl over a small saucepan with simmering water. Add the sauce mixture and heat for 15 minutes, stirring occasionally.
- Gradually sprinkle in the grated cheddar, stirring until well combined. Remove from heat and set aside until the mushrooms are ready to be served.
- You can either spread the sauce on a serving plate and arrange the mushrooms on top (Longhorn-style), drizzle the sauce over the mushrooms, or serve the sauce in ramekins for dipping.
Making the Stuffed Mushrooms
- Preheat your oven to 375°F (190°C).
- Gently wipe the mushrooms with a damp paper towel to remove any dirt. Use a paring knife to trace around the stem and carefully pull it out. (Save the stems for homemade stock!)
- Stuff each mushroom with the herb pub cheese, filling each one almost to the top.
- In a separate bowl, combine the grated Parmesan, chopped provolone, and half and half. Microwave for 25 seconds, then stir in the Panko breadcrumbs. Let the mixture cool slightly—this will allow it to harden and make it easier to top the mushrooms.
- Use your hands to evenly top each mushroom with the cheese mixture. Be careful not to overstuff the mushrooms, as the filling may bubble up slightly as it bakes.
- Place the stuffed mushrooms on a baking sheet lined with foil or parchment paper.
- Bake for 15 minutes or until the tops are golden and the bottoms of the mushrooms are firm enough to hold their shape. Rotate the mushrooms halfway through for even browning.
- Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and cool slightly, as they can get very hot on the inside.
Why You’ll Love This Recipe
These White Cheddar Stuffed Mushrooms are a decadent and flavorful appetizer that will elevate any gathering. The combination of savory herb pub cheese, rich white cheddar sauce, and crispy Panko topping creates a mouthwatering experience with every bite. These bite-sized delights are perfect for serving at dinner parties, holiday meals, or even as a special snack. They’re easy to make yet impressive enough to wow your guests!
Tips
- Don’t overstuff the mushrooms: If you stuff them too much, the filling can overflow during baking. A light, even topping will prevent this.
- Room temperature ingredients: Allow the cheeses to come to room temperature before cooking to ensure they melt smoothly and evenly.
- Double boiler trick: If you don’t have a double boiler, simply place a metal or glass bowl over a small saucepan with simmering water—this helps prevent burning the cheese as it melts.
- Rotate the mushrooms: If baking multiple mushrooms, rotate them halfway through to ensure even crispiness.
Variations and Substitutions
- Cheese Swap: You can use other cheeses like goat cheese, mozzarella, or Gruyère if you prefer a different flavor profile.
- Non-Alcoholic Version: If you prefer not to use wine, you can substitute the white wine with additional half and half or vegetable broth.
- Gluten-Free: To make this recipe gluten-free, substitute the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Herb Variation: If you don’t have herb pub cheese, use any herbed cream cheese or add finely chopped fresh herbs like parsley, thyme, or chives to the stuffing mixture.
FAQs
Can I prepare these mushrooms ahead of time?
Yes, you can stuff the mushrooms and prepare the sauce in advance. Assemble everything and store it in the fridge until you’re ready to bake. Bake as directed when you’re ready to serve.
Can I freeze these stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. After stuffing them, place them on a baking sheet and freeze them individually. Once frozen, transfer them to a freezer bag. When ready to bake, cook from frozen, adding a few extra minutes to the baking time.
How can I serve these mushrooms?
These stuffed mushrooms are versatile and can be served on a plate with sauce spread beneath them (Longhorn-style), drizzled with sauce on top, or served with sauce in ramekins for dipping.
Serving
Serve these White Cheddar Stuffed Mushrooms as a savory appetizer at your next dinner party, holiday celebration, or game day event. They pair perfectly with a crisp white wine or a light cocktail. You can also serve them as part of a larger spread with other finger foods like crostini, bruschetta, or charcuterie.
Suggestions
- Add Protein: For a heartier version, mix cooked sausage or bacon crumbles into the stuffing.
- Pair with Wine: These mushrooms pair beautifully with a glass of Chardonnay, Sauvignon Blanc, or even a light red wine like Pinot Noir.
- Serving Platter: For a stunning presentation, arrange the stuffed mushrooms on a platter with fresh herbs or microgreens for garnish.
White Cheddar Stuffed Mushrooms Recipe
24
servings20
minutes20
minutesIngredients
Parmesan Panko Mushrooms:
24 white button mushrooms or baby portobello mushrooms
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
White Cheddar Sauce (makes 1 cup):
1 cup white cheddar cheese (room temperature, toss in flour)
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 (can substitute sour cream)
Directions
- Preparing the White Cheddar Sauce
- Grate the white cheddar cheese and set it aside to come to room temperature. Toss the cheese with 1 tablespoon of flour to help it melt smoothly into the sauce.
- In a bowl, combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise (or sour cream). Set aside.
- Set up a double boiler by placing a metal or glass bowl over a small saucepan with simmering water. Add the sauce mixture and heat for 15 minutes, stirring occasionally.
- Gradually sprinkle in the grated cheddar, stirring until well combined. Remove from heat and set aside until the mushrooms are ready to be served.
- You can either spread the sauce on a serving plate and arrange the mushrooms on top (Longhorn-style), drizzle the sauce over the mushrooms, or serve the sauce in ramekins for dipping.
- Making the Stuffed Mushrooms
- Preheat your oven to 375°F (190°C).
- Gently wipe the mushrooms with a damp paper towel to remove any dirt. Use a paring knife to trace around the stem and carefully pull it out. (Save the stems for homemade stock!)
- Stuff each mushroom with the herb pub cheese, filling each one almost to the top.
- In a separate bowl, combine the grated Parmesan, chopped provolone, and half and half. Microwave for 25 seconds, then stir in the Panko breadcrumbs. Let the mixture cool slightly—this will allow it to harden and make it easier to top the mushrooms.
- Use your hands to evenly top each mushroom with the cheese mixture. Be careful not to overstuff the mushrooms, as the filling may bubble up slightly as it bakes.
- Place the stuffed mushrooms on a baking sheet lined with foil or parchment paper.
- Bake for 15 minutes or until the tops are golden and the bottoms of the mushrooms are firm enough to hold their shape. Rotate the mushrooms halfway through for even browning.
- Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and cool slightly, as they can get very hot on the inside.
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