This White Cheddar Stuffed Mushrooms recipe has become my go-to appetizer for gatherings and quiet weeknight indulgences. I discovered this combination while riffing on a favorite pub-style cheese spread and a bag of extra mushrooms in the fridge. The result is a crunchy, cheesy bite with a tender mushroom base and a creamy white cheddar sauce that makes everyone reach for more. The first time I served them at a neighborhood potluck, they disappeared within twenty minutes—my friend Mark even asked for the recipe on the spot.

What makes these bites special is the balance of textures and flavors: the earthy mushroom, the herb-forward pub cheese filling, a layer of melty provolone and Parmesan, and a crisp panko crust that browns beautifully in a hot oven. The white cheddar sauce is optional for plating or dipping, but when drizzled warm over the mushrooms it elevates the experience into something indulgent without being fussy. I love that this can be prepped ahead, popped into the oven when guests arrive, and finished in under 30 minutes.

Ingredients

• Mushrooms: 24 white button mushrooms (or baby portobello) are ideal—choose firm, dry caps about 1 to 1 1/2 inches across. Avoid wet or slimy mushrooms; a firm stem and closed cap show freshness.
• Herb Pub Cheese: 1 1/2 cups herb pub cheese (a spreadable, savory blend). This provides the herby, tangy center—look for brands at specialty cheese counters or use a homemade cream cheese-herb mix.
• Parmesan: 1/2 cup finely grated Parmesan contributes savory umami and helps the topping brown. Grate fresh for the best flavor rather than pre-shredded tubs.
• Provolone: 3 slices roughly chopped add melty savory layers—if slices are large, tear them into small pieces so they incorporate easily into the topping.
• Half-and-half: 2 tablespoons for the filling plus 1/4 cup for the sauce—adds creaminess without being too heavy.
• Panko breadcrumbs: 1/2 cup gives the topping its crunch—use Japanese-style panko for light, crisp results.
• White Cheddar Sauce: 1 cup grated white cheddar, tossed lightly with 1 tablespoon flour to help it melt smoothly; plus 1/8 cup dry white wine (2 tablespoons), 1/4 teaspoon Worcestershire, 1/8 teaspoon dry mustard, a dash of pepper, and 1/2 cup mayonnaise (or sour cream) to finish.

Instructions

Prepare the White Cheddar Sauce: Grate the white cheddar and let it come to room temperature; toss with 1 tablespoon of flour so the cheese melts into a silky emulsion without clumping. In a heatproof bowl whisk together 1/4 cup half-and-half, 1/8 cup dry white wine (about 2 tablespoons), 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon dry mustard, a dash of black pepper, and 1/2 cup mayonnaise or sour cream. Set aside until heating. Melt and Emulsify: Set the bowl over a simmering pot of water (a double boiler). Heat gently for about 15 minutes, stirring every 2–3 minutes so the mixture warms evenly. Gradually add the grated cheddar in small handfuls, stirring until fully melted and smooth. Remove from heat—keep warm while preparing the mushrooms. The flour-coated cheese will integrate better and avoid a grainy texture. Preheat and Prep Mushrooms: Preheat the oven to 375°F. Wipe each mushroom with a damp paper towel to remove dirt—avoid rinsing under running water as mushrooms absorb moisture. Use a small paring knife to trace around the stem and gently remove it; reserve stems for stock or discard. Pat the caps dry inside with a paper towel. Fill the Caps: Spoon about 1 to 1 1/2 tablespoons of herb pub cheese into each cap, filling almost to the top but not overstuffing. Overfilling can cause the mixture to bubble over during baking; leave a small margin so the topping can brown without spilling. Make the Parmesan-Panko Topping: In a microwave-safe bowl combine 1/2 cup finely grated Parmesan, the roughly chopped provolone, and 2 tablespoons half-and-half. Microwave for 20–30 seconds until the cheeses soften, then stir in 1/2 cup panko breadcrumbs. Allow the mixture to cool briefly so it firms up—this helps you shape and press it onto each filled cap. Use your hands to form an even, lightly compacted crust on top of each mushroom. Bake Until Golden: Arrange the mushrooms on a foil- or parchment-lined baking sheet. Bake at 375°F for about 15 minutes, rotating pans or swapping center mushrooms with outer ones halfway through for even browning. Look for golden-brown tops and mushrooms that are tender but still hold their shape. Remove and rest for 5 minutes before serving to let the filling set slightly.

Storage Tips

Store cooled mushrooms in an airtight container in the refrigerator for up to 3 days. If you’d like to keep the topping crisp, store the sauce separately and reheat mushrooms on a baking sheet at 350°F for 8–10 minutes; add sauce just before serving. For longer storage, freeze unbaked, filled mushrooms on a tray until solid, then transfer to a freezer bag for up to 3 months—bake from frozen, adding a few minutes to the cooking time and tenting with foil if the tops brown too quickly.

Ingredient Substitutions

If you can’t find herb pub cheese, blend 8 ounces cream cheese with 2 tablespoons finely chopped fresh chives, 1 tablespoon minced parsley, 1/2 teaspoon garlic powder, and a pinch of salt. For a dairy-free version use vegan cream cheese and a dairy-free shredded cheddar for the sauce; swap panko for gluten-free breadcrumbs. To reduce fat, substitute Greek yogurt for half the mayo in the sauce—note the texture will be tangier and slightly less glossy.

Serving Suggestions

Serve these with the white cheddar sauce in a shallow dish for dipping, or drizzle the sauce lightly over the mushrooms for a plated presentation. Pair with a crisp green salad dressed in lemon vinaigrette, crusty bread, or crisp apple slices to cut the richness. For party platters, place mushrooms on a wooden board with small spoons or forks and several ramekins of the sauce, and garnish with chopped fresh parsley for a pop of color.

Cultural Background

Stuffed mushrooms are a classic American hors d’oeuvre with roots in European stuffed vegetable traditions. The idea of brimming a mushroom cap with seasoned fillings dates back to rustic peasant cooking where available vegetables were stretched with cheeses and breadcrumbs. This variation leans into American pub flavors—using herb pub cheese and a white cheddar sauce—creating a fusion of comfort and casual entertaining that’s become a staple on party menus across the U.S.

Seasonal Adaptations

In autumn swap in smoked gouda or sharp cheddar for the white cheddar to add warmth. In spring and summer, fold fresh herbs like tarragon and chives into the filling and use a lighter yogurt-based sauce. For holiday entertaining, stir finely chopped toasted pecans or walnuts into the panko topping for extra crunch and a festive twist.

Meal Prep Tips

Prepare the filling and topping up to a day ahead. Hollow the mushrooms, fill them, and line them on a tray covered tightly with plastic wrap. Store the topping in a sealed container until you’re ready to assemble and bake. This method allows you to be a relaxed host—simply pop the tray into the oven 20 minutes before guests arrive and warm the sauce while the mushrooms bake.

These mushrooms are a simple way to impress without complicated steps—crispy, cheesy, and reliably delicious. Try a small test batch first if you plan to scale up for a crowd, and have extra sauce available; you’ll likely find the dip disappears faster than the mushrooms themselves.