White Cheddar Stuffed Mushrooms
User Reviews
5
White Cheddar Stuffed Mushrooms
Description
The recipe starts by preparing a White Cheddar Sauce by slowly heating a mixture of half and half, white wine, Worcestershire sauce, mustard powder, pepper, and mayo or sour cream in a double boiler. Grated white cheddar tossed with flour is gradually stirred in until melted and smooth. This sauce adds a creamy tang to the dish and can be used for drizzling over the mushrooms, spreading on a plate with mushrooms arranged on top, or served as a dip.
Meanwhile, the mushrooms are hollowed and filled with a blend including Pub cheese (herb flavored), finely grated Parmesan, roughly chopped provolone, half and half, and panko breadcrumbs for texture. The recipe yields 24 stuffed mushrooms, sized for appetizer servings. The cheeses create a balance of creaminess, sharpness, and savory complexity while the breadcrumbs add a slight crunch.
These mushrooms can be assembled up to two days in advance and refrigerated, then brought to room temperature before baking. Using quality cheeses and white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc enhances the flavor of the sauce, and herb-flavored Pub cheese provides a distinctive savory note.
Ingredients
Parmesan Panko Mushrooms
- 24 white button mushrooms or baby portobello
- 1 ½ cups Pub cheese see notes, herb flavored
- ½ cup Parmesan Cheese finely grated
- 3 lices provolone cheese roughly chopped
- 2 Tablespoons half and half
- ½ cup panko breadcrumbs
White Cheddar Sauce- makes 1 cup
- 1 cup White Cheddar Cheese room temp, tossed in flour
- 1 Tablespoon flour optional
- ¼ cup half and half
- 1/8 cup white wine dry
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon mustard powder dry
- 1 black pepper dash
- ½ cup mayonnaise can sub sour cream
Instructions
Preparing the White Cheddar Sauce
- Grate the White Cheddar cheese and set it aside to let it come to room temperature. Toss in 1 Tablespoon of flour to help it melt smoothly into the white sauce.
- Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
- Set aside until you put the mushrooms in the oven.
- Heat the mixture in a double boiler over simmering water for 15 minutes, stirring occasionally. (You can create a makeshift one at home by setting a metal or glass bowl over a small saucepan.)
- Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.
- For Serving: You can spread the sauce onto a serving plate and add the mushrooms on top, (Longhorn Style), or you can lightly drizzle the sauce over the mushrooms prior to serving. You can also pour the sauce into ramekins and offer it as a dipping option with the mushrooms. Just include forks if you choose this option.
Making the Stuffed Mushrooms
- Preheat the oven to 375 degrees F.
- Wipe the mushrooms with a damp paper towel to remove any dirt.
- Use a paring knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
- Stuff each mushroom with the herb pub cheese until it’s almost to the top.
- Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
- The cheese mixture will harden but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture.
- Pro Tip: Be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don't want the filling to overflow onto the baking sheet.
- Place the mushrooms on a foil or parchment paper lined baking sheet.
- Bake for 15 minutes or so, until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle of the pan may need to be rotated with ones on the outside for even browning.
- Let the mushrooms sit for 5 minutes prior to serving. This allows them to firm up but also to cool slightly as they get very hot on the inside.
Notes
- Mushrooms can be prepared and assembled up to 2 days ahead; bring to room temperature for 10 minutes before baking.
- This recipe yields 24 mushrooms; nutrition facts correspond to one mushroom including sauce.
- Herb-flavored Pub cheese is recommended for the stuffing, but other similar cheeses will work.
- White wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc are best for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mushrooms
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 201mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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