This recipe for White Cheddar Stuffed Mushrooms has been my go-to appetizer for cozy gatherings and holiday parties for years. I first developed this combination on a chilly evening when friends kept showing up at the door, and I had to stretch a small stash of mushrooms and cheeses into something memorable. The result was a reliable crowd-pleaser: tender mushroom caps that hold a creamy, savory filling, topped with a golden Parmesan-panko crunch, and served with a silky white cheddar sauce for drizzling or dipping. The contrast of textures—the juicy mushroom, the creamy center, and the crisp topping—keeps people coming back for more. I love how adaptable this recipe is. It plays well as an hors d'oeuvre, a light lunch with a salad, or as a plated starter for a dinner party. The filling uses an easy-to-find store-bought Herb Pub Cheese if you want speed, but I’ll also share notes on making your own. Each bite carries a touch of sharpness from cheddar, the nutty depth of Parmesan, and the mellow creaminess of provolone and half-and-half. Over the years my guests have complimented the sauce the most — its tang and velvety texture make even simple mushrooms feel upscale.

Ingredients

• Mushrooms: 24 white button mushrooms or baby portobello—choose firm, dry caps with closed gills. Smaller caps make neat one-bite appetizers; avoid mushrooms with bruises or excess moisture.
• Herb Pub Cheese: 1 1/2 cups—this spreadable cheese brings an herby, tangy base. If unavailable, use a herbed cream cheese blend or make a quick mix of cream cheese, finely chopped chives, and parsley.
• Parmesan: 1/2 cup finely grated—use real Parmigiano-Reggiano for nuttier flavor and better browning than pre-grated powders.
• Provolone: 3 slices, roughly chopped—melts into the filling and contributes a mellow, slightly smoky depth; low-moisture provolone works best.
• Half-and-half: 2 tablespoons + 1/4 cup used in both the filling and the sauce—adds silkiness; whole milk works in a pinch, heavy cream will enrich the result.
• Panko breadcrumbs: 1/2 cup for a light, airy crunch; if you prefer extra crispness, toss panko in a little olive oil and toast briefly before topping.
• White Cheddar: 1 cup, grated for the sauce—tossed with 1 tablespoon flour to aid smooth melting; choose a sharp white cheddar at room temperature for the best texture.
• White wine & seasonings: 1/8 cup dry white wine (about 2 tablespoons), 1/4 teaspoon Worcestershire, 1/8 teaspoon dry mustard, and a dash of black pepper add brightness and complexity to the sauce.
• Mayonnaise: 1/2 cup (or substitute sour cream) to add body and a slight tang to the white cheddar sauce.

Instructions

Prepare the White Cheddar Sauce: Grate 1 cup of white cheddar and let it come to room temperature; tossing the shreds in 1 tablespoon of flour helps them melt without becoming grainy. In a small bowl, whisk together 1/4 cup half-and-half, 1/8 cup dry white wine, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon dry mustard, a dash of pepper, and 1/2 cup mayonnaise (or sour cream). Keep this mixture at room temperature until heating. Warm and Emulsify: Set a heatproof bowl over a simmering saucepan of water (a double boiler). Add the liquid mixture and warm gently for about 5 minutes to combine flavors, stirring. Gradually add the grated cheddar a handful at a time, stirring between additions until fully incorporated. Continue to stir and heat for a total of about 15 minutes until the sauce is smooth and slightly thickened. Remove from heat and hold warm; the flour and mayonnaise help stabilize texture. Preheat and Prepare Mushrooms: Preheat oven to 375°F. Wipe mushrooms clean with a damp paper towel—avoid rinsing under water as caps will absorb moisture. Use a paring knife to trace around each stem and gently twist to remove. Reserve stems for stock or discard. Pat the cavities dry with paper towel. Make the Filling and Topping: Spoon approximately 1 1/2 cups Herb Pub Cheese into a bowl. In a separate microwave-safe bowl combine 1/2 cup finely grated Parmesan, roughly chopped 3 slices provolone, and 2 tablespoons half-and-half. Microwave for about 25 seconds, stir until smooth, then fold in 1/2 cup panko breadcrumbs. The mix will firm as it cools—this makes it easier to form tidy mounds on the caps. Stuff the Caps and Top: Fill each mushroom cap nearly to the rim with the herb cheese—be cautious not to over-stuff because the filling will bubble slightly while baking. Press a small amount of the Parmesan-provolone-panko mixture on top of each filled cap, using your hands to create even little domes. Bake and Rest: Arrange mushrooms on a baking sheet lined with foil or parchment, spacing them so air circulates. Bake at 375°F for about 15 minutes, or until the tops are golden and the bottoms remain firm enough to hold their shape. Midway through baking, rotate the pan so mushrooms brown evenly. Remove from oven and let rest for 5 minutes before serving; this sets the filling and prevents burns.

Storage Tips

Store uneaten baked mushrooms in a shallow airtight container in the refrigerator for up to 3 days. Lay them in a single layer if possible with a piece of parchment between layers to prevent sticking. To freeze, place unbaked, filled mushrooms on a tray and freeze until solid, then transfer to a resealable bag for up to 3 months; bake from frozen, adding a few extra minutes to the cooking time. Reheat gently in a 325°F oven to maintain texture—microwaving will make the topping soggy and the mushroom watery.

Ingredient Substitutions

If you need to adapt the recipe, swap Herb Pub Cheese for herbed cream cheese mixed with a tablespoon of sour cream. For a gluten-free version, use gluten-free panko or crushed gluten-free crackers at a 1:1 ratio. To make the filling lower in dairy, use a plant-based cream cheese and dairy-free mozzarella; note that textures will be slightly less rich. Sour cream can replace mayonnaise in the sauce for tang, and you can swap dry white wine for low-sodium chicken broth if you prefer no alcohol.

Serving Suggestions

Serve these as an elegant appetizer on a warm platter with the white cheddar sauce either spread underneath Longhorn-style or offered in small ramekins for dipping. Garnish with finely chopped chives or parsley for color and a squeeze of lemon to brighten flavors. Pair with a crisp Sauvignon Blanc, a light Pinot Noir, or a craft pilsner. For a heartier presentation, serve over a bed of mixed greens tossed in a light vinaigrette.

Cultural Background

Stuffed mushrooms are a classic American party staple with European roots—many variations come from Italian and French hors d'oeuvre traditions where mushrooms are stuffed with herbs, cheese, breadcrumbs, or meats. Using white cheddar and mayo (or sour cream) lends this version a distinctly American pub feel, inspired by the creamy spreads and handheld bites common in casual dining. The addition of panko for crunch nods to modern global influences on texture in comfort food.

Seasonal Adaptations

In fall and winter, swap white button mushrooms for small creminis or baby portobellos for a more robust flavor. Add a tablespoon of finely chopped roasted chestnuts or sautéed shallots to the filling for holiday richness. In spring and summer, lighten the filling with Greek yogurt and add fresh herbs like tarragon and dill. For a festive twist, stir in a spoonful of cranberry chutney when serving at holiday gatherings.

Meal Prep Tips

Prepare the cheese filling and the Parmesan-panko topping up to 24 hours in advance and keep refrigerated in separate containers. Core mushrooms up to a day ahead and store dry on a tray covered loosely with a towel in the fridge to avoid moisture. Assemble just before baking for the best texture. If you need freezer-friendly options, fill caps, freeze on a sheet, and then bag—bake from frozen and add 5–8 minutes to the recommended time.

These White Cheddar Stuffed Mushrooms are an inviting, versatile dish that balances comfort with a touch of elegance. Whether you’re feeding a crowd or looking for a special snack, they’re dependable, adaptable, and always a hit—make them your own and enjoy watching people reach for seconds.