White Cheddar Stuffed Mushrooms – Experience the flavors of White Cheddar Stuffed Mushrooms, where creamy cheddar meets mushrooms for a truly exquisite culinary journey. This appetizer effortlessly blends Italian cuisines offering not only a dish but an exceptional gastronomic adventure. Featuring white button mushrooms, herb-infused pub cheese, and a homemade white cheddar sauce this recipe guarantees to tantalize your taste buds.
I still remember the first time I prepared these stuffed mushrooms, for a cozy family gathering. The expressions of delight on my husband’s and child’s faces with each mouthwatering bite were absolutely priceless. It quickly became a family favorite adding a touch to every occasion be it a laid-back dinner or a special celebration.
What makes this White Cheddar Stuffed Mushrooms truly special?
So what sets these White Cheddar Stuffed Mushrooms apart? Firstly their indulgent filling combines cheeses and breadcrumbs to create a texture and depth of flavor. The homemade white cheddar sauce adds a layer of sophistication with hints of wine and mustard that take this dish from ordinary to extraordinary. Moreover, their incredible versatility makes them an ideal choice, as either an appetizer or a side dish that complements any meal perfectly.
What You Need To Make This White Cheddar Stuffed Mushroom Recipe?
Mushrooms: We start with white button mushrooms, known for their mild flavor and firm texture. They act as the perfect canvas for the rich filling. If you’re feeling adventurous, baby portobellos are a fantastic alternative, offering a deeper, earthier flavor profile.
Herb Pub Cheese: This isn’t just any cheese; it’s the heart of our stuffing. The herb pub cheese brings a creamy, tangy kick that harmonizes beautifully with the mushrooms. It’s like a secret melody in a symphony, subtle yet pivotal. If you can’t find it, get creative! Blend some cream cheese with your favorite herbs, and you’ve got a DIY version.
Parmesan and Provolone: Parmesan adds a nutty, salty dimension, while provolone brings a wonderful meltiness and smoothness. This cheese duo isn’t just about taste; it’s about achieving that ooey-gooey, stretchy cheese pull that we all secretly (or not so secretly) love.
Half and Half: It bridges the gap between the cheeses and breadcrumbs, adding just the right amount of moisture to create a filling that’s creamy without being runny.
Panko Breadcrumbs: These aren’t your ordinary breadcrumbs. Panko brings a lighter, airier crunch that contrasts beautifully with the creamy filling. It’s like a delightful little surprise in each bite.
White Cheddar Sauce: This sauce takes our stuffed mushrooms from great to extraordinary. The white cheddar’s sharpness, balanced with the smoothness of mayonnaise (or sour cream for a tangier twist), and the subtle kick from dry mustard and Worcestershire sauce create a harmony of flavors. Don’t skip tossing the cheese in flour; it’s the trick for a perfectly smooth, clump-free sauce.
Seasoning and Spices: Dry white wine, Worcestershire sauce, dry mustard, and a dash of pepper might seem like small additions, but they are the final brushstrokes on our culinary masterpiece. Each adds a layer of complexity and depth, turning a simple dish into an unforgettable experience.
Steps To Make White Cheddar Stuffed Mushrooms:
To make the White Cheddar Sauce:
Step 1: Start by grating the White Cheddar. It’s always strangely satisfying, like crafting cheese snowflakes. Let it sit at room temperature; it’s important for a melting process.
Step 2: In a bowl whisk together the half-and-half, white wine, Worcestershire sauce, dry mustard, pepper and mayo (or sour cream for a twist). It’s like creating a concoction where each ingredient adds its special touch.
Step 3: Set this mixture aside. Allow the flavors to mingle. Patience is key here; let them get acquainted.
Step 4: When you’re ready to bake the mushrooms in the oven heat your sauce mix in a boiler. If you don’t have one on hand don’t worry! Just place a heat-proof bowl over a pot of simmering water as if giving your sauce a spa treatment.
Step 5: Sprinkle in the cheddar while stirring affectionately. Observe as it transforms into a velvety paradise of cheesy goodness.
Preparing the Stuffed Mushrooms:
Step 6: First things first, preheat your oven to 375°F. Think of it, as setting up the stage for an amazing performance.
Step 7: Gently clean your mushrooms using a paper towel. We’re not going to give them a bath just a quick wipe to remove any dirt.
Step 8: Now comes the enjoyable part; removing the stems! Use a knife to cut around the stem and pull it out. It’s almost therapeutic. Save those stems for making stock. Let’s not waste anything.
Want To Save This Recipe?
Step 9: Fill each mushroom cap with some pub cheese. Don’t be too reserved. Remember, it’s stuffing and not meant to be piled up like a mountain.
Step 10: Moving on to the cheesy topping. Combine Parmesan, Provolone and half and half, in a bowl. Give it a zap in the microwave then mix in the panko breadcrumbs. Let it cool off slightly. It will firm up a bit which is perfect for sprinkling on top of the mushrooms.
Step 11: Now it’s time for assembly! Spread your cheese mixture over each mushroom cap. I particularly enjoy this step. It feels like giving each mushroom its hat.
Pro Tip: Avoid overstuffing them. These little guys will expand while baking so we want to make sure all that deliciousness stays contained.
Step 12: Arrange them neatly on a baking sheet that has been lined with foil or parchment paper. It’s, like tucking them in for a nap in the oven.
Step 13: Bake them for 15 minutes. At the halfway mark give them a check. Gently move any mushrooms that are hiding in the center, to the edges for a nice even browning.
Step 14: Once they’re done baking allow them to rest for 5 minutes. This part can be tough because they smell absolutely amazing. It’s important to be patient! This will help them firm up and cool down a bit.
When it comes to serving:
Step 15: You have some options here! You can drizzle that heavenly sauce over the mushrooms spread it on the plate like they do at Longhorn or serve it on the side for dipping. If you choose the dipping option don’t forget to provide forks. It adds a touch of elegance, to the affair.
Tip:
When preparing these White Cheddar Stuffed Mushrooms it’s important to manage the moisture levels to achieve the perfect texture. Mushrooms naturally hold an amount of water which can result in a dish if not handled properly. Here’s how you can tackle that:
Thoroughly dry them: After cleaning your mushrooms with a paper towel allow them some time to air dry or gently pat them with a dry towel. This step ensures that they don’t retain moisture when baked.
Consider pre-baking if necessary: If you’re working with more mushrooms you might want to pre-bake them empty for approximately 5 to 8 minutes before stuffing them. This will help release some of their moisture. Just make sure to remove any liquid that accumulates in the caps before adding your fillings.
Avoid overcrowding the baking sheet: When placing the mushrooms, on your baking sheet give them space. Overcrowding can trap steam. Result in soggy bottoms. We want each mushroom to be evenly exposed to the heat of the oven, for a perfect outcome.
By following this tip you’ll ensure that your stuffed mushrooms possess a texture – without excessive moisture – offering pure delight with every cheesy bite!
Frequently Asked Questions:
Can I prepare these mushrooms ahead of time?
Of course! You can definitely prepare these mushrooms in advance. If you want to stuff them go ahead. Refrigerate them for a few hours before baking. Just remember to add the topping before baking so it stays nice and crispy.
What can I use instead of herb pub cheese?
If you don’t have any herb pub cheese, no worries! You can try using cream cheese mixed with your herbs instead. It’ll still turn out great.
How do I ensure the mushrooms don’t get soggy?
To prevent the mushrooms from getting soggy make sure to wipe them clean instead of washing them. Also double-check that your oven is properly preheated for that perfect bake.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Cheddar Stuffed Mushrooms
Ingredients
Parmesan Panko Mushrooms:
- 24 White Button mushrooms or baby portobello
- 1 ½ c Herb Pub Cheese see notes
- ½ c finely grated Parmesan cheese
- 3 slices provolone cheese roughly chopped
- 2 tbsp half and half
- ½ c Panko breadcrumbs
White Cheddar Sauce (makes 1 cup):
- 1 c white cheddar cheese toss in flour, room temp
- 1 tbsp flour optional
- ¼ c half and half
- 1/8 c dry white wine
- 1/4 tsp Worcestershire sauce
- 1/8 tsp dry mustard
- 1 dash pepper
- ½ c mayonnaise can sub sour cream
Instructions
White Cheddar Sauce:
- Begin by grating the white cheddar cheese and allowing it to reach room temperature.
- In a bowl combine half and half, white wine, Worcestershire sauce, dry mustard, pepper and mayo (or sour cream).
- Place the mixture in a boiler and heat for 15 minutes stirring occasionally.
- Gradually incorporate the cheddar into the mixture while stirring until it becomes smooth.
Stuffed Mushrooms:
- Preheat your oven to 375°F.
- Wipe the mushrooms clean using a towel and remove their stems.
- Fill each mushroom cap with herb pub cheese.
- Combine Parmesan, Provolone and half and half, in a microwave dish. Heat for 25 seconds. Stir in Panko breadcrumbs. Let it cool down.
- Top each mushroom with the cheese and breadcrumb mixture.
- Arrange the mushrooms on a baking sheet lined with parchment paper.
- Bake them for 15 minutes until they turn brown. If necessary rotate them during baking for browning.
- Allow them to sit for 5 minutes before serving.
Serving:
- Serve the stuffed mushrooms along, with the white cheddar sauce either drizzled over them or on the side as a dipping sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
