If you’re searching for a show-stopping appetizer that brings together rich, creamy cheese and savory mushrooms in every bite, look no further than these White Cheddar Stuffed Mushrooms. This crowd-pleasing recipe pairs the earthy flavor of mushrooms with a sharp, cheesy filling that’s finished with a hint of fresh herbs and a golden, bubbly top. It’s a dish that’s easy enough for weeknight gatherings but impressive enough to steal the spotlight at any party, and you’ll love how every ingredient works together to create the ultimate vegetarian appetizer.
Ingredients You’ll Need
The beauty of White Cheddar Stuffed Mushrooms lies in the simplicity of its ingredients. Each component adds a unique touch, whether it’s texture, color, or that irresistible cheesy flavor. Here’s what you’ll need and why it matters:
- White button mushrooms: Their mild flavor and sturdy caps make them perfect for stuffing and baking.
- Butter: Adds richness and helps sauté the vegetables for a deeper flavor base.
- Garlic: Delivers a punch of aromatic flavor that pairs beautifully with mushrooms and cheese.
- Onion: Provides subtle sweetness and extra savoriness to the filling.
- Bread crumbs: Binds the filling and gives a slight crunch, balancing out the creamy cheese.
- Dried thyme: Offers a warm, herbaceous note that complements the mushrooms.
- Salt: Enhances and brings out all the other flavors.
- Black pepper: Adds gentle heat and depth to the filling.
- Shredded sharp white cheddar cheese: The star of the show, delivering bold, tangy creaminess with every bite.
- Grated Parmesan cheese: Boosts umami and adds a salty, nutty finish to the filling.
- Chopped fresh parsley: Lends a burst of color and freshness that lifts the whole dish.
How to Make White Cheddar Stuffed Mushrooms
Step 1: Prepare the Mushrooms
Start by gently cleaning the mushroom caps with a damp paper towel to remove any dirt, being careful not to soak them. Remove the stems and finely chop them—don’t toss them away, since they’ll add fabulous flavor and texture to the filling. Place the clean mushroom caps aside on a lightly greased baking sheet, ready for their cheesy transformation.
Step 2: Sauté the Filling
Melt the butter in a skillet over medium heat, then add the chopped mushroom stems, garlic, and onion. Stir and cook for 4 to 5 minutes, letting the mixture soften and become fragrant. This step builds the savory base that makes White Cheddar Stuffed Mushrooms shine. The aroma alone will have people wandering into the kitchen!
Step 3: Mix in the Flavors
Once the veggies are tender, stir in the bread crumbs, dried thyme, salt, and black pepper. Remove the skillet from the heat and let the mixture cool just slightly—you don’t want the cheese to melt too early. Then, fold in the shredded white cheddar, Parmesan, and fresh parsley, blending everything into a cohesive, dreamy filling.
Step 4: Fill the Mushroom Caps
Using a small spoon, generously pack each mushroom cap with the cheesy filling. Don’t be shy—press it in so you get plenty of flavor in every bite. Arrange the filled mushrooms on your prepared baking sheet, giving them just a little space to let the heat circulate and create that signature golden top.
Step 5: Bake to Perfection
Slide the tray into a preheated 375°F oven and bake for 18 to 20 minutes. You’ll know your White Cheddar Stuffed Mushrooms are ready when the caps are tender and the filling is gloriously golden and bubbly. Let them cool for just a couple of minutes before serving, so no one burns their mouth on molten cheese!
How to Serve White Cheddar Stuffed Mushrooms
Garnishes
A final flourish of freshly chopped parsley or a dusting of extra Parmesan right before serving adds a pop of color and freshness. For a touch of heat, sprinkle a pinch of crushed red pepper flakes—this not only looks lovely but will make your White Cheddar Stuffed Mushrooms truly unforgettable.
Side Dishes
These stuffed mushrooms are perfect on their own, but if you want to round out your spread, pair them with crisp salads, roasted vegetables, or a simple platter of crudité. They’re also fantastic alongside a glass of sparkling wine or your favorite cocktail as part of an appetizer buffet.
Creative Ways to Present
Arrange your White Cheddar Stuffed Mushrooms on a rustic wooden board for a cozy vibe, or plate them on a sleek white platter for a more elegant look. You can even serve them in mini cupcake liners for easy, mess-free grabbing at larger parties. For extra flair, garnish with microgreens or edible flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooled White Cheddar Stuffed Mushrooms in an airtight container in the refrigerator. They’ll stay delicious for up to three days. The filling remains creamy, and the flavors only deepen as they sit—making them a treat even the next day.
Freezing
You can freeze these stuffed mushrooms before baking if you want to get ahead for your next gathering. Arrange the assembled, unbaked mushrooms on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, and they’ll keep for up to two months. When you’re ready to enjoy, bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat White Cheddar Stuffed Mushrooms, place them on a baking sheet and warm in a 350°F oven for about 10 minutes. This helps the filling become melty again while keeping the mushrooms from getting soggy. A quick zap in the microwave works in a pinch, but the oven delivers the best texture.
FAQs
Can I use a different type Appetizer
Absolutely! While sharp white cheddar gives these mushrooms their signature tangy flavor, you can experiment with gruyere, fontina, or even a pepper jack for a little kick. Just make sure it’s a good melting cheese for the creamiest filling.
Are these White Cheddar Stuffed Mushrooms gluten-free?
As written, the recipe includes regular bread crumbs, but you can easily swap in your favorite gluten-free bread crumbs to make the dish suitable for gluten-sensitive guests. The flavor and texture will be just as delightful!
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and kept refrigerated. When you’re ready to stuff the mushrooms, just bring the filling to room temperature for easier handling, then proceed with stuffing and baking as usual.
What’s the best way to clean mushrooms?
Use a damp paper towel or a soft brush to gently wipe away any dirt. Avoid soaking mushrooms in water, as they can become waterlogged and lose their firm texture when baked.
Can I add meat to the filling?
Definitely! For a heartier version, try adding a bit of cooked, crumbled sausage or finely chopped bacon to the filling. Just make sure to cook and drain the meat well before mixing it in with the other ingredients.
Final Thoughts
There’s something truly irresistible about a platter of warm, cheesy White Cheddar Stuffed Mushrooms fresh from the oven. Whether you’re hosting a special gathering or just treating yourself to a little comfort food, this recipe is bound to become a new favorite. Give it a try and let the compliments roll in—you deserve it!
Print
White Cheddar Stuffed Mushrooms Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Cheddar Stuffed Mushrooms are a savory and cheesy appetizer perfect for any party or gathering. Featuring tender mushroom caps filled with a delicious mixture of sautéed mushroom stems, garlic, onions, sharp white cheddar, Parmesan, and fresh parsley, baked until golden and bubbly. Easy to make and bursting with flavor, they are an ideal vegetarian dish to impress your guests.
Ingredients
For the Mushrooms:
- 20 large white button mushrooms, stems removed and finely chopped
For the Filling:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup plain bread crumbs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded sharp white cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet to prevent sticking.
- Prepare Mushroom Caps: Clean the mushroom caps thoroughly by wiping them with a damp cloth. Set the caps aside while you prepare the filling using the stems.
- Sauté Filling Base: In a skillet over medium heat, melt the butter. Add the finely chopped mushroom stems, minced garlic, and chopped onion. Sauté for 4–5 minutes until the mixture is softened and fragrant, creating the flavor base for the stuffing.
- Add Seasonings and Breadcrumbs: Stir in the plain bread crumbs, dried thyme, salt, and black pepper to the sautéed mixture. Remove the pan from heat and let it cool slightly to avoid melting the cheese prematurely.
- Mix in Cheeses and Herbs: Once cooled, fold in the shredded sharp white cheddar, grated Parmesan cheese, and chopped fresh parsley. This creates a creamy, flavorful filling.
- Stuff Mushroom Caps: Spoon the filling mixture into each of the mushroom caps, pressing down gently to pack it in evenly.
- Bake the Mushrooms: Arrange the stuffed mushroom caps on the prepared baking sheet and bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve Warm: Remove from oven and serve the mushrooms warm for the best flavor and texture experience.
Notes
- For an extra kick of flavor, add a pinch of crushed red pepper flakes to the filling mixture.
- These stuffed mushrooms can be prepared ahead of time and baked right before serving, making them perfect for entertaining and parties.
- If you want a gluten-free option, substitute the bread crumbs with gluten-free breadcrumbs.
- Use fresh herbs if possible for a brighter flavor.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
