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White Cheddar Stuffed Mushrooms

  • Author: Audrey
  • Total Time: 40 MINUTES
  • Yield: 24 MUSHROOMS 1x


Experience the harmony of flavors, with these White Cheddar Stuffed Mushrooms, where each mouthwatering bite transports you to a world of culinary delight. Picture tender mushrooms, carefully selected for their size and earthy essence generously filled with a blend of herb-infused pub cheese, Parmesan and Provolone. The creamy and velvety filling is enhanced by a white cheddar sauce—a creation featuring subtle notes of white wine and a touch of Worcestershire sauce—that takes this dish to an elevated gourmet level. Topped with a crust made from crispy Panko breadcrumbs these stuffed mushrooms are not just a dish; they are an extraordinary celebration of flavors, textures and the sheer pleasure of cooking—a true masterpiece that promises to be the shining star, at any gathering.



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


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.


Serve the stuffed mushrooms along, with the white cheddar sauce either drizzled over them or on the side as a dipping sauce.


Sure thing! To make these White Cheddar Stuffed Mushrooms gluten-free you just need to make adjustments. Instead of using Panko breadcrumbs go for a gluten-free version. Nowadays there are alternatives there that have the same texture and taste, as regular Panko. As for the white cheddar sauce if you usually thicken it with flour try using a gluten-free flour blend or cornstarch. These substitutes work well in keeping the sauce creamy without any gluten. Don’t forget to check the labels of ingredients, like Worcestershire sauce and cheeses to ensure they’re truly gluten-free.

  • Prep Time: 20 MINUTES
  • Cook Time: 20 MINUTES