These White Cheddar Stuffed Mushrooms are a show-stopping appetizer that’s surprisingly simple to make. Plump mushroom caps are filled with a creamy blend of sharp white cheddar, garlic, herbs, and a touch of cream cheese, then baked until golden and bubbling. They’re elegant enough for holiday parties, easy enough for weeknights, and always disappear fast.
Why You’ll Love This Recipe
- 🍄 Savory, cheesy, and deeply satisfying
- ⏱️ 20 minutes prep, 20 minutes bake
- 💛 One mixing bowl—minimal cleanup
- 💸 Costs under $8—makes 24–30 pieces
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 24–30 stuffed mushrooms)
For the Filling:
- 1½ lbs (680g) cremini or white button mushrooms, stems removed & finely chopped
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 4 oz (115g) cream cheese, softened
- 1½ cups (6 oz) shredded sharp white cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt & black pepper to taste
Optional Add-Ins:
- 2 slices cooked bacon, crumbled
- Pinch of red pepper flakes
- 1 tbsp Dijon mustard (for tang)
💡 Pro Tips:
- Wipe mushrooms clean—never soak (they absorb water).
- Chop stems finely—they add flavor and bulk to the filling.
- Use freshly shredded cheese—pre-shredded won’t melt as smoothly.
Step-by-Step Instructions (Savory, Cheesy, Foolproof)
1. Prep the Mushrooms
- Gently twist stems from caps; chop stems finely.
- Wipe caps with damp paper towel; arrange on parchment-lined baking sheet.
2. Make the Filling
- Heat oil in skillet over medium heat. Sauté chopped stems and garlic 5–7 mins until soft and golden. Cool 5 mins.
- In a bowl, mix stem mixture, cream cheese, white cheddar, Parmesan, parsley, thyme, salt, and pepper until well combined.
3. Stuff & Bake
- Preheat oven to 375°F (190°C).
- Spoon filling into each mushroom cap (mound slightly—they shrink!).
- Bake 18–22 minutes, until mushrooms are tender and tops are golden.
4. Serve Warm
- Garnish with extra parsley or thyme.
- Great with:
- Toothpicks for easy grabbing
- Lemon wedges for brightness
- A side of marinara or aioli for dipping
Serving Suggestions
- 🎉 Party platter: With deviled eggs, olives, and charcuterie
- 🍷 Wine pairing: Crisp Sauvignon Blanc or light Pinot Noir
- 🥖 Brunch addition: Alongside scrambled eggs and toast
- 🌶️ Spicy twist: Top with pickled jalapeños before baking
Make-Ahead & Storage Tips
- Fridge: Assemble unbaked; cover and refrigerate up to 1 day. Bake as directed (+5 mins).
- Freeze? Not ideal—mushrooms release water when thawed. Best fresh!
- Leftovers: Keep up to 3 days—reheat in oven or air fryer to restore crispness.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! All ingredients are naturally GF.
A: Yes! All ingredients are naturally GF.
Q: Can I use regular cheddar?
A: Absolutely—but white cheddar has a cleaner, sharper flavor without annatto coloring.
A: Absolutely—but white cheddar has a cleaner, sharper flavor without annatto coloring.
Q: Mushrooms too watery?
A: Don’t overwash, and bake on parchment (not foil) to allow steam to escape.
A: Don’t overwash, and bake on parchment (not foil) to allow steam to escape.
Q: No cream cheese?
A: Substitute with ricotta or goat cheese—texture will be lighter.
A: Substitute with ricotta or goat cheese—texture will be lighter.
❤️ The Heart of the Appetizer
White Cheddar Stuffed Mushrooms aren’t just finger food—they’re a bite-sized celebration of comfort and elegance. They’re what you make when you want to impress without stress, or when you need a dish that says, “You’re welcome here.”
So stuff those caps, sprinkle that cheese, and bake with joy. Because the best gatherings aren’t complicated—they’re savory, cheesy, and made with love.
“Good food doesn’t need a recipe—it just needs mushrooms, cheese, and someone hungry.”
