Description
Delight in these savory White Cheddar Stuffed Mushrooms featuring a creamy herb and cheese filling, topped with crispy Panko breadcrumbs and drizzled with a rich homemade white cheddar sauce. Perfect as a crowd-pleasing appetizer or a comforting side dish, these baked mushrooms combine Italian-inspired cheeses for a flavorful and satisfying 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.
- Clean and Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any 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 cheese, and half and half. Mix until the mixture becomes creamy and well blended.
- Stuff Mushrooms: Spoon the creamy cheese filling evenly into each mushroom cap, ensuring each is generously filled.
- Add Breadcrumb Topping: Sprinkle Panko breadcrumbs over the top of each stuffed mushroom to create a crisp, golden crust once baked.
- Bake Mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the breadcrumb topping turns golden brown.
- Prepare Cheddar Sauce: While the mushrooms bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook briefly. Gradually add half and half while whisking continuously, then stir in the floured white cheddar cheese. Continue whisking until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Serve: Remove the mushrooms from the oven and drizzle them warm with the prepared white cheddar sauce. Serve immediately for the best flavor and texture.
Notes
- Use fresh mushrooms for the best texture and flavor.
- Tossing cheddar cheese in flour helps prevent clumping in the sauce.
- If you prefer a sharper cheesy flavor, substitute or add more white cheddar in the filling.
- Panko breadcrumbs add a nice crunch; regular breadcrumbs can be used but will be less crispy.
- Make sure not to overcook the mushrooms to keep them tender and juicy.
