Why You’ll Love This Recipe

If you’re a fan of cheesy, restaurant-style appetizers, this recipe is for you. These stuffed mushrooms are packed with flavor and easy to prepare. The crispy Parmesan-panko topping and creamy cheddar sauce make them feel indulgent and special, yet they’re simple enough to make at home.

Ingredients

Parmesan Panko Mushrooms:

24 white button mushrooms or baby portobello mushrooms
1 ½ cups herb pub cheese (such as garlic and herb flavor)
½ cup finely grated Parmesan cheese
3 slices provolone cheese, roughly chopped
2 tablespoons half and half
½ cup Panko breadcrumbs

White Cheddar Sauce (makes 1 cup):

1 cup white cheddar cheese, tossed in flour, at room temperature
1 tablespoon butter
1 tablespoon flour
¾ cup half and half
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Mushrooms: Clean the mushrooms using a damp paper towel. Carefully remove the stems and set the caps aside.
Make the Filling: Combine herb pub cheese, Parmesan, provolone, and half and half until creamy. Fill each mushroom cap with the mixture, being careful not to overfill.
Top with Panko: Sprinkle the filled mushrooms with Panko breadcrumbs.
Bake: Place the mushrooms on a lined baking sheet. Bake at 375°F (190°C) for 15–20 minutes, until the tops are golden and the mushrooms are tender.
Make the Cheddar Sauce: In a saucepan, melt butter and whisk in flour. Gradually add half and half, whisking constantly. Add white cheddar and stir until melted and smooth. Season with salt and pepper.
Serve: Let the mushrooms sit for 5 minutes after baking. Drizzle with white cheddar sauce and serve warm.

Servings and Timing

Servings: 24 mushrooms
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Spicy Kick: Add crushed red pepper flakes or a pinch of cayenne to the cheese filling.
Different Cheeses: Substitute other soft cheeses like cream cheese or goat cheese in place of pub cheese.
Meaty Addition:bacon to the filling for a heartier bite. Add crumbled cooked sausage or bacon to the filling for a heartier bite.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes or until heated through. Avoid microwaving to preserve texture.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare and stuff the mushrooms up to 2 days in advance and refrigerate until ready to bake.

Can I freeze stuffed mushrooms?

Absolutely. Flash freeze the unbaked mushrooms, then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 350°F for about 30 minutes.

What is pub cheese?

Pub cheese is a soft, spreadable cheese that often comes flavored with herbs or garlic. It’s perfect for stuffed mushroom filling.

Can I use other types of mushrooms?

Yes, baby portobello or cremini mushrooms also work well and hold up during baking.

How do I clean mushrooms properly?

Use a damp paper towel to gently wipe off dirt. Avoid rinsing with water, as mushrooms absorb moisture and can become rubbery.

Can I make this recipe without the cheddar sauce?

Yes, the mushrooms are still delicious without the sauce, though the sauce adds extra creaminess.

What wine pairs well with these mushrooms?

Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc complement the rich cheese flavors.

Can I substitute the white cheddar cheese?

You can use sharp yellow cheddar, gouda, or fontina for a slightly different flavor.

What can I serve with stuffed mushrooms?

They pair well with steak, roasted chicken, or as part of a holiday appetizer spread.

Can I make this recipe vegetarian?

Yes, this recipe is vegetarian-friendly as is—just ensure the cheese you use is vegetarian-approved.

Conclusion

White Cheddar Stuffed Mushrooms are a flavorful and crowd-pleasing appetizer that’s perfect for parties, holidays, or whenever you want something a little indulgent. With their cheesy filling, crispy topping, and creamy cheddar sauce, they taste just like the restaurant favorite—only better because you made them at home.

White Cheddar Stuffed Mushrooms

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Author: Chef Sara
Total Time: 40 minutes
Yield: 24 mushrooms
Diet: Vegetarian

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Description

These White Cheddar Stuffed Mushrooms are a crave-worthy appetizer inspired by Longhorn Steakhouse—filled with herb pub cheese and Parmesan, topped with crispy Panko and drizzled with a rich white cheddar sauce. Perfect for parties, holidays, or indulgent snacking.

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms using a damp paper towel. Remove stems carefully.
Make the filling: In a bowl, mix pub cheese, Parmesan, provolone, and half and half until creamy.
Stuff each mushroom cap with the filling.
Top with Panko breadcrumbs.
Bake for 15–20 minutes until golden and mushrooms are tender.
Prepare cheddar sauce: In a saucepan, melt butter and whisk in flour. Gradually add half and half, then white cheddar. Whisk until smooth. Season.
Serve mushrooms warm, drizzled with white cheddar sauce.

Notes

Let mushrooms cool for 5 minutes before serving.
You can prepare and stuff mushrooms in advance and refrigerate until ready to bake.

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