Tender white button mushrooms stuffed with creamy pub cheese, Parmesan, and Provolone, topped with crunchy Panko and served with a white cheddar sauce.
Okay, real talk? These White Cheddar Stuffed Mushrooms totally saved me from an epic party fail last Thanksgiving. You ever have one of those days where everything should be fine, but it just… isn’t? That was me. The turkey was dry (don’t tell my mom I said that), the mashed potatoes were, well, lumpy, and I was this close to calling it quits and ordering pizza.
But then these mushrooms came out of the oven. Golden brown, bubbly, cheesy perfection. I drizzled the white cheddar sauce over them and watched as people practically dived for them. My brother actually said, “I’d come to your house just for these.” And trust me, he’s picky.
Now? They’re kind of my go-to for any gathering. And they’ve totally replaced the turkey as the dish people talk about. Sorry, turkey.
Why You’ll Love This White Cheddar Stuffed Mushrooms Recipe?
So, what makes these mushrooms the life of the party?
First, they’re packed with flavor. We’re talking creamy herb pub cheese, melty Provolone, a crispy Parmesan-Panko topping, and then—just when you think it can’t get better—a dreamy white cheddar sauce to drizzle or dip (I highly recommend both).
Second, they’re super versatile. I’ve made these for everything from family dinners to fancy-ish cocktail parties. They never disappoint. Plus, they’re vegetarian-friendly (if you’re cool with dairy), so they work for a crowd.
And finally? They’re just fun to eat. Pop one in your mouth and tell me you’re not smiling. Go on. I’ll wait.
Ingredient Notes:
You don’t need anything wild or fancy, but each ingredient brings something special. Here’s the rundown:
- White Button Mushrooms (or Baby Bellas) – Choose ones that feel firm, not squishy. They’re the perfect little edible bowls for all the cheesy magic.
- Herb Pub Cheese – Creamy, herby, and ready to rock. I’ve made my own, but honestly, store-bought works like a charm.
- Parmesan Cheese – Brings that nutty, salty kick. Don’t skip it.
- Provolone Cheese – Melty, mild, and plays well with others.
- Half & Half – Just a splash makes the filling silky-smooth.
- Panko Breadcrumbs – For crunch. Because who doesn’t love crunch?
- White Cheddar Cheese (for the sauce) – Sharp and creamy. Pro tip: shred it yourself. The pre-shredded stuff doesn’t melt as well.
- Dry White Wine – Adds zing. Totally optional, but it brings depth.
- Worcestershire, Dry Mustard, Pepper, Mayo (or Sour Cream) – They make the sauce sing. Seriously, don’t leave them out.
How To Make White Cheddar Stuffed Mushrooms?
Step 1: Make the White Cheddar Sauce
Grate that white cheddar first and let it sit out (room temp cheese melts so much better). In a bowl, whisk together half & half, white wine, Worcestershire, dry mustard, pepper, and mayo (or sour cream if that’s your jam).
Pour it into a small saucepan and heat it gently—don’t rush this!—for about 15 minutes. Stir every so often. Then start adding the cheddar in slowly, stirring until smooth. Try not to stick your face in it. (I mean… no judgment if you do.)
Step 2: Prep the Mushrooms
Preheat your oven to 375°F. Wipe your mushrooms clean—no water baths, just a damp cloth. Snap out the stems and you’re good to go.
Spoon in a generous amount of herb pub cheese into each cap. Don’t be shy.
Step 3: Make the Topping
Mix together Parmesan, Provolone, and half & half in a microwave-safe bowl. Heat it for about 25 seconds until melty, then stir in the Panko breadcrumbs. Let it cool just a bit so you don’t burn your fingers.
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Step 4: Assemble and Bake
Top each mushroom with that cheesy breadcrumb mixture. Place them on a parchment-lined baking sheet and bake for about 15 minutes. They should be golden and just starting to brown.
I like to rotate the tray halfway through. It’s optional, but it makes me feel like a pro.
Step 5: Serve It Up
Once they’re done, let them cool for five minutes. (Tough, I know.) Then serve with the white cheddar sauce on the side or drizzled on top. Either way, people will swoon.
Storage Options:
If you somehow have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep that crispy top.
They don’t freeze well—trust me, I tried. Mushrooms and freezers aren’t friends.
Variations and Substitutions:
- Different Cheese? Yep! Swap pub cheese with Boursin or garlic cream cheese.
- Want it Spicy? Add a pinch of red pepper flakes to the filling.
- Going Vegan? Use vegan cheese and mayo. It’s 2024. We have options.
- Add Meat? Crumbled bacon or sausage in the topping is mind-blowing. Just sayin’.
What to Serve with White Cheddar Stuffed Mushrooms?
These guys go with everything, but here’s my go-to lineup:
- Crisp White Wine – Sauvignon Blanc is my fave here.
- Simple Salad – Arugula with lemon dressing cuts through the richness.
- Grilled Chicken or Steak – If you’re making a meal out of it.
- Charcuterie Board – You’re already halfway there with these mushrooms.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! Assemble them earlier in the day and refrigerate. Just bake when you’re ready.
Do I have to use wine in the sauce?
Nope! Swap with more half & half or broth. But the wine gives it a little somethin’-somethin’.
Can I use portobello mushrooms instead?
You bet. They make a great main dish option if you want something more filling.
And that’s it! These White Cheddar Stuffed Mushrooms are a total crowd-pleaser and one of my personal favorites. If you make them, let me know—did you drizzle or dip the sauce? Or did you, like me, grab a spoon and go to town?
I can’t wait to hear what you think!
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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!
Keep the Flavor Coming – Try These:
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!
