White Cheddar Stuffed Mushrooms are a crave-worthy appetizer packed with creamy cheese, golden breadcrumbs, and a rich white sauce that mimics the popular Longhorn Steakhouse version.
Perfect for holidays or game nights, these savory bites are easy to make ahead and deliver restaurant-quality flavor right from your kitchen.
Star Players in These White Cheddar Stuffed Mushrooms
- White Button Mushrooms – Mild and tender, their shape makes them the perfect edible vessels for rich, cheesy fillings.
- Herb Pub Cheese – Brings creamy, garlicky flavor and a soft texture that melts beautifully into the mushroom caps.
- Provolone Cheese – Adds depth with its mild, buttery flavor that blends smoothly with other cheeses.
- Parmesan Cheese – The sharp, salty kick that crisps up beautifully to create a golden crust.
- Panko Breadcrumbs – Light and crunchy, they add texture contrast and soak up the creamy mixture deliciously.
- White Cheddar Cheese – Sharp and rich, it anchors the luscious sauce with its bold, melty bite.
- Mayonnaise or Sour Cream – A creamy base for the sauce, giving body and tang to balance the cheese.
- Dry White Wine – Adds brightness and complexity to the white cheddar sauce without overpowering it.
How to Make These Irresistible White Cheddar Stuffed Mushrooms
Start by hollowing out the mushrooms and stuffing them generously with herb pub cheese.
Next, mix provolone, Parmesan, half and half, and panko for a flavorful topping. Chill until firm, then press onto each mushroom cap.
Bake until golden brown, while you slowly whisk up a luscious white cheddar sauce on the stovetop.
Drizzle the sauce over the baked mushrooms, serve it on the side for dipping, or plate it underneath for an elegant presentation.
Pro Tips & Cheesy Variations You’ll Love
For extra depth, choose a high-quality herb cheese—President Garlic & Herb is a great option. If you don’t have provolone, shredded mozzarella or fontina also melt well.
Want to add some heat? Stir a pinch of cayenne into the white cheddar sauce. You can also blend sautéed spinach or finely chopped sun-dried tomatoes into the pub cheese for added color and flavor.
Using baby portobellos gives a meatier bite, while white buttons offer a more delicate texture. Whichever you choose, just avoid overfilling—these cheesy beauties puff as they bake and can spill over.
Keeping Them Fresh: Storage & Reheating Tips
Once cooled, store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
To reheat, place them in a 300°F oven for about 10 minutes to retain their texture. Avoid microwaving, as it can make them soggy. The white cheddar sauce can be reheated gently over low heat with a splash of milk or half and half to restore creaminess.
Freezing is not recommended, as the mushrooms release too much moisture when thawed. For make-ahead prep, assemble them unbaked and refrigerate for up to 48 hours before baking fresh.
White Cheddar Stuffed Mushrooms
Ingredients
For the Stuffed Mushrooms
- ½ cup Panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- 3 slices provolone cheese roughly chopped
- 2 tablespoons half and half
- 1½ cups herb pub cheese see notes
- 24 white button mushrooms or baby portobellos
For the White Cheddar Sauce (yields 1 cup)
- 1/8 teaspoon dry mustard
- ½ cup mayonnaise or substitute sour cream
- 1 cup white cheddar cheese grated and tossed in flour, at room temperature
- 1/4 teaspoon Worcestershire sauce
- 1/8 cup dry white wine
- 1 tablespoon flour optional
- 1 dash pepper
- ¼ cup half and half
Instructions
Preparing the White Cheddar Sauce
- Allow the grated white cheddar cheese to reach room temperature and toss it with flour to promote smooth melting. In a bowl, mix half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise or sour cream. Set this mixture aside while you prepare the mushrooms. Warm it gently using a double boiler over simmering water for about 15 minutes, stirring periodically. Gradually incorporate the cheddar cheese and stir until fully melted and integrated. Remove from heat once the sauce is creamy.
- For presentation, the sauce can be spread on a serving platter with the mushrooms arranged on top, lightly drizzled over the mushrooms, or served separately in ramekins for dipping.
Making the Stuffed Mushrooms
- Begin by preheating the oven to 375°F. Clean the mushrooms using a damp paper towel. Carefully remove the stems with a paring knife; reserve the stems for future use if desired. Fill each mushroom cap nearly to the brim with the herb pub cheese.
- In a separate bowl, combine Parmesan cheese, chopped provolone, and half and half. Microwave this mixture for 25 seconds, then incorporate the Panko breadcrumbs. Let it sit briefly to cool and solidify slightly, which aids in application. Top each filled mushroom cap with a portion of this mixture using your hands for even distribution.
- Position the mushrooms on a baking sheet lined with foil or parchment paper. Bake for approximately 15 minutes, or until the topping is golden and the mushroom bases are firm. Rotate the pan midway through for uniform browning if necessary.
- Allow the mushrooms to rest for 5 minutes before serving to settle their structure and temperature.
Notes
Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are optimal choices.
Make-Ahead Tip: Mushrooms may be assembled up to 2 days prior and stored refrigerated. Bring to room temperature for 10 minutes before baking.
