White Cheddar Stuffed Mushrooms
User Reviews
5
White Cheddar Stuffed Mushrooms
Description
This recipe starts by cleaning the mushrooms and removing their stems, which are finely minced. The stems and garlic are sautéed in butter until tender, then combined with cream cheese, dried basil, salt, black pepper, red pepper flakes, and a portion of shredded sharp white cheddar cheese to form the creamy filling.
The mushroom caps are filled generously with this mixture and topped with a combination of toasted panko breadcrumbs and crispy chopped bacon for texture and smoky flavor. Baking at 375°F for 15-20 minutes softens the mushrooms and melts the cheeses, creating a warm, rich appetizer with a golden, crunchy topping.
These stuffed mushrooms can be customized to dietary preferences by omitting bacon for a vegetarian option or using gluten-free breadcrumbs. They can also be prepared ahead, refrigerated, and baked just before serving. Leftovers reheat well in the oven, maintaining the dish’s flavors and textures.
Ingredients
- 16 oz cremini mushroom approx. 23-25 mushrooms, or button mushrooms; medium-large size
- 1 TBSP butter unsalted
- 2-3 cloves garlic
- 4 oz cream cheese (cut into 8 cubes)
- 1 cup sharp cheddar cheese divided into 1/3 and 2/3 cup portions, Cabot brand; deli bar
- 2 TBSP chives fresh, chopped
- ¼ tsp basil dried
- ¼ tsp salt or to taste
- ⅛ tsp black pepper
- ⅛-¼ tsp red pepper flakes crushed
- 2-3 TBSP panko breadcrumbs (regular or gluten-free)
- 2-3 TBSP Bacon vegetarian bacon bits work too, chopped, crispy, cooked
Instructions
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with a teeny bit of oil and you're good to go.
- Clean mushrooms by dusting off the caps with a damp paper towel. Remove the stems and place on a cutting board. Place mushroom tops on your baking sheet.
- Freshly grate your Cabot sharp cheddar cheese off the block. You'll use 1/3 cup for the filling and 2/3 cup for topping. 1 cup total.
- Finely mince the mushroom stems. Peel and finely mince garlic.
- Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for approx. 3 minutes until tender.
- Reduce heat to low and add cream cheese, basil, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Fold in 1/3 cup cheddar and remove from heat.
- Spoon the filling into each mushroom cap then sprinkle each with your choice of toppings. I used a mix of toasted panko and crispy chopped bacon.
EXTRA CRISPY TOASTED PANKO TOPPING
- For an extra crispy golden panko topping I like to gently toast the panko breadcrumbs in a skillet over medium-high heat until golden, shaking/stirring often the pan as the panko starts to turn golden. Looking to save a little time? You can add plain panko directly to the mushrooms and bake.
CRISPY BACON TOPPING
- For my vegetarian friends, you'll simply use veggie bacon bits. For a classic bacon topping, cook bacon until crispy and finely chop until it's almost sprinkle sized.
- After topping, bake at 375°F for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Dive in while they're hot!
Notes
- For a vegetarian version, omit the bacon or substitute with vegetarian bacon bits available in some grocery stores.
- To make gluten-free, use gluten-free breadcrumbs or omit breadcrumbs entirely and increase bacon topping for texture.
- This dish can be made 1-2 days ahead; store stuffed mushrooms tightly covered in the refrigerator and allow to come to room temperature before baking.
- Leftover stuffed mushrooms reheat well in the oven, following the same baking instructions for a brief warm-up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 79mg | 3% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
