Quick Description
These White Cheddar Stuffed Mushrooms are rich, creamy, and packed with flavor, featuring tender mushroom caps filled with a cheesy herb pub cheese mixture and topped with a crispy Parmesan-panko crust. They’re elegant enough for holidays and parties, yet easy enough for weeknight appetizers. Every bite delivers creamy, savory filling with a golden, crunchy topping.
Servings & Timing
- Servings: 6–8 (about 24 stuffed mushrooms)
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 40–45 minutes
Ingredients List
For the Mushrooms
- 24 white button mushrooms or baby portobello mushrooms
- 1½ cups herb pub cheese (white cheddar–based, softened)
- ½ cup finely grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter or olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried Italian seasoning
- ¼ tsp black pepper
Optional Add-Ins
- 2 tbsp cream cheese (for extra creaminess)
- 1 tbsp chopped fresh parsley or chives
- Pinch of crushed red pepper flakes
Instructions
Step 1: Prep the Mushrooms
Preheat oven to 375°F (190°C).
Gently clean mushrooms with a damp paper towel.
Remove stems and set caps aside on a lined baking sheet.
Finely chop the stems if you’d like to mix them into the filling.
Step 2: Make the Filling
In a medium bowl, combine herb pub cheese, half of the grated Parmesan, garlic powder, onion powder, Italian seasoning, and black pepper.
If using chopped mushroom stems or cream cheese, mix them in now.
Stir until smooth and well combined.
Step 3: Fill the Mushrooms
Using a spoon or piping bag, generously fill each mushroom cap with the cheese mixture, slightly mounding the top.
Step 4: Prepare the Crispy Topping
In a small bowl, mix panko breadcrumbs, remaining Parmesan cheese, and melted butter until evenly coated.
Step 5: Top the Mushrooms
Sprinkle the panko-Parmesan mixture evenly over each stuffed mushroom, gently pressing it into the filling so it adheres.
Step 6: Bake
Bake for 20–25 minutes, or until mushrooms are tender, the filling is hot, and the tops are golden brown and crisp.
For extra browning, broil for 1–2 minutes at the end (watch closely).
Step 7: Serve
Remove from oven and let cool for 5 minutes.
Garnish with fresh herbs if desired and serve warm.
Additional Notes
- Herb pub cheese provides built-in seasoning and creaminess — white cheddar versions work best.
- Avoid overfilling too loosely; compact filling helps prevent leaks.
- Freshly grated Parmesan melts and crisps better than pre-shredded.
Dietary Info
- Vegetarian
- Low-Carb Friendly (use crushed pork rinds instead of panko for keto)
- Contains dairy & gluten (gluten-free panko can be substituted)
Recipe Variations & Serving Suggestions
- Protein Boost: Add finely chopped cooked bacon or sausage
- Spicy Version: Mix in jalapeños or cayenne
- Extra Cheesy: Add shredded mozzarella to the filling
- Serve with: marinara, garlic aioli, ranch, or honey mustard
Storage & Make-Ahead
- Fridge: Store leftovers up to 3 days
- Make-Ahead: Assemble mushrooms up to 24 hours in advance; bake before serving
- Reheat: Oven or air fryer for best texture
FAQs
Q: Can I use portobello mushrooms?
Yes — baby portobellos work beautifully and hold more filling.
Q: Why are my mushrooms watery?
Mushrooms release moisture naturally; baking on high heat prevents sogginess.
Q: Can I air-fry these?
Yes — air fry at 375°F for 8–10 minutes, until golden.
