Easy White Cheddar Stuffed Mushrooms
Juicy mushroom caps packed with a creamy white cheddar filling and baked until golden. A quick, crowd-pleasing appetizer.
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Servings:
Ingredients
Main Ingredients
- 1 lb white button mushrooms
- 0.75 cup finely chopped mushroom stems from the mushrooms
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 0.25 cup finely chopped shallot
- 2 tsp minced garlic
- 1.25 cup sharp white cheddar cheese, shredded divided
- 4 oz cream cheese, softened
- 0.5 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tsp Worcestershire sauce
- 0.5 tsp lemon zest
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp smoked paprika optional
- 0.125 tsp red pepper flakes optional
Instructions
Preparation Steps
- Heat oven to 400°F. Line a rimmed sheet pan with foil and lightly oil it.
- Wipe mushrooms clean. Twist out stems and finely chop the stems; keep caps whole.
- Warm butter and 1 tbsp olive oil in a skillet over medium heat. Add shallot and chopped stems; cook until moisture evaporates, 5–6 minutes.
- Stir in garlic and Worcestershire; cook 30 seconds. Scrape mixture into a bowl to cool slightly.
- Mix cream cheese, 1 cup cheddar, panko, parsley, lemon zest, salt, pepper, and paprika in the bowl. Fold until combined.
- Brush mushroom caps with remaining olive oil and arrange hollow-side up on the pan.
- Spoon filling into caps, mounding slightly. Sprinkle tops with remaining cheddar.
- Bake 14–18 minutes until caps are tender and tops are golden; broil 1 minute if you want extra color. Rest 5 minutes before serving.
Notes
Swap parsley with chives or add crumbled cooked bacon for a smoky twist. Leftovers keep in an airtight container up to 3 days; reheat at 350°F until warmed through.
This recipe is an original creation inspired by classic Easy White Cheddar Stuffed Mushrooms flavors. All ingredient ratios and instructions are independently developed.