Description
These White Cheddar Stuffed Mushrooms feature tender baked mushrooms generously filled with a creamy herb pub cheese mixture, topped with crispy Panko breadcrumbs, and served with a rich homemade white cheddar sauce. Perfect as a flavorful appetizer or party snack, this recipe combines savory cheeses and a comforting sauce for an indulgent bite.
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) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Mushrooms: Clean the mushrooms gently using a damp paper towel to remove dirt. Carefully remove the stems to create space for the filling.
- Make the Filling: In a mixing bowl, combine the herb pub cheese, finely grated Parmesan, chopped provolone, and half and half. Stir the mixture until creamy and well blended.
- Stuff Mushrooms: Spoon the cheese filling into each mushroom cap, filling them generously but carefully so the filling holds.
- Add Topping: Sprinkle Panko breadcrumbs evenly over the filled mushrooms to add a crunchy texture after baking.
- Bake Mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Prepare Cheddar Sauce: While mushrooms bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cooking for about 1-2 minutes. Gradually add half and half, whisking continuously until smooth. Add the floured white cheddar cheese and stir until melted and sauce is creamy. Season with salt and pepper to taste.
- Serve: Once baked, arrange the mushrooms on a serving plate and drizzle with the warm white cheddar sauce. Serve immediately for best flavor and texture.
Notes
- Ensure mushrooms are wiped clean gently to avoid soaking them in water, which can make them soggy.
- Using room temperature cheese for the sauce helps it melt evenly without clumping.
- To make prep easier, you can chop provolone and toss cheddar in flour ahead of time.
- This recipe can be made vegetarian by confirming cheeses are free from animal rennet.
- Leftovers can be stored covered in the refrigerator and reheated gently.
