Can I make White Cheddar Stuffed Mushrooms ahead of time?

Yes, you can prepare these stuffed mushrooms in advance! Simply stuff the mushrooms and refrigerate them for up to 2 days. When you're ready to bake, let them sit at room temperature for about 10 minutes, then bake as usual.

Can I freeze White Cheddar Stuffed Mushrooms?

Absolutely! You can freeze unbaked stuffed mushrooms for up to 3 months. To bake, place them in a preheated oven at 350°F for around 30 minutes, and they’ll taste just as fresh as when you made them.

Can I use a different type of cheese in the stuffing?

While white cheddar is the star of this recipe, you can experiment with other cheeses such as mozzarella, Monterey Jack, or even goat cheese. Just keep in mind that it will slightly alter the flavor, but it will still be delicious!

How do I clean mushrooms for stuffing?

To clean your mushrooms, use a damp paper towel to wipe away any dirt. Avoid rinsing them under water as they can absorb moisture, which may affect their texture when baked.

Easy White Cheddar Stuffed Mushrooms – 5-Star Recipe

Name: White Cheddar Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 24 White Button Mushrooms or Baby Portobello Mushrooms; 1 ½ cups Garlic and Herb Pub Cheese; ½ cup finely grated Parmesan cheese; 3 slices Provolone cheese, roughly chopped; 2 tablespoons Half and Half; ½ cup Panko breadcrumbs; 1 cup White Cheddar cheese, room temperature; 1 tablespoon Flour (optional); ¼ cup Half and Half; 1/8 cup Dry white wine; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon Dry mustard; Dash of Pepper; ½ cup Mayonnaise or Sour cream (optional substitute)

Description

White Cheddar Stuffed Mushrooms are a savory appetizer featuring a creamy white cheddar filling, topped with Parmesan and a golden, crispy panko crust. Inspired by the Longhorn restaurant version, these mushrooms are perfect for any gathering, offering a rich flavor and satisfying texture.

Ingredients

Scale

24 White Button Mushrooms or Baby Portobello Mushrooms
1 ½ cups Garlic and Herb Pub Cheese
½ cup finely grated Parmesan cheese
3 slices Provolone cheese, roughly chopped
2 tablespoons Half and Half
½ cup Panko breadcrumbs
1 cup White Cheddar cheese, room temperature
1 tablespoon Flour (optional)
¼ cup Half and Half
1/8 cup Dry white wine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Dry mustard
Dash of Pepper
½ cup Mayonnaise or Sour cream (optional substitute)

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Instructions

Clean the mushrooms with a damp paper towel. Use a paring knife to gently trace around the stem and pull it out.
In a bowl, mix the Garlic and Herb Pub Cheese, Parmesan, Provolone, and Half and Half. Stir in the panko breadcrumbs, then let it cool.
Carefully stuff the mushrooms with the cheese mixture, but avoid overstuffing to prevent bubbling during baking.
Place the stuffed mushrooms on a parchment-lined baking sheet. Preheat the oven to 375°F (190°C) and bake for 15-20 minutes until the tops are golden and the mushrooms hold their shape.
To make the White Cheddar sauce, combine the Half and Half, white wine, Worcestershire sauce, mustard, pepper, and Mayo or Sour Cream. In a double boiler, melt the White Cheddar cheese into the mixture.
Serve the stuffed mushrooms with the White Cheddar sauce, either drizzled on top or served on the side for dipping.

Notes

Be careful not to overstuff the mushrooms to prevent the filling from overflowing while baking.
Let the mushrooms cool for a few minutes after baking to allow the filling to firm up and the flavors to settle.
For a spicier kick, try adding a pinch of red pepper flakes to the stuffing.
The stuffed mushrooms can be prepared ahead of time and refrigerated for up to 2 days.
If you have leftover mushroom stems, they can be frozen and used in homemade stock.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 121 kcal
Sugar: 1g
Sodium: 201mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 3g
Fiber: 1g
Protein: 5g
Cholesterol: 21mg