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.
Ingredients
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 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
