These White Cheddar Stuffed Mushrooms are stuffed with the most amazing garlic, cheddar, and chive cream cheese filling. They’re great as a party appetizer and can even be prepped in advance!
As far as I’m concerned, any party, gathering, potluck or shindig that comes my way is the perfect excuse to belt out a tray of stuffed mushrooms.
They’re the type of appetizer that’s so easy to throw together with minimal ingredients and they can also be prepped a day or two in advance – YES PLEASE!
Around the holidays I almost exclusively make things with advance prep options. I get so stressy that having dishes prepped a day ahead of time takes off all the pressure off and lets me relax instead of spaz.
My stuffed mushrooms have become quite the tradition around here.
I do have a rule when it comes to making them though.
I always (ALWAYS) make more than I need. This way when I scarf a few off hot and fresh from the oven, I still end up with the intended amount.
Though I really need to behave because 3 can easily turn into 13 when it comes to these baller bite-sized appetizers.
We’re Crazy for Cabot!
Of course, we can’t talk about white cheddar without taking about Cabot Cheese! Their deli extra sharp cheddar cheese absolutely MAKES this mushroom recipe.
I’ve worked with Cabot Creamery Co-operative for what feels like a decade and just adore their quality cheeses. I love that they’re naturally lactose-free and the flavor of their cheddars is perfect for snacking straight up or folding into our favorite recipes.
If you’re new to all things Cabot, they’re an amazing co-operative owned by farm families throughout my hometown of New England and New York. They’re a certified B Corporation and 100% of the profits go back to the farmers.
You can check out their website for a full list of their award-winning cheeses. My favorites are the sharp white cheddars (a must- for melting on these easy cheeses stuffed mushrooms) and their seriously spicy habanero cheddar cheese. It’s legendary!
Vegetarian and T-Rex Topping Ideas
These scrumptious stuffed mushrooms can be made vegetarian or “T-Rex” style depending on preference and dietary needs of your guests.
For the straight up vegetarian version, use toasted panko breadcrumbs as your topping or you can even opt for plant-based “bacon bits” which are super easy to find in most grocery stores.
For the carnivores, you can fry up a few slices of bacon and crumble them over the mushrooms. Easy peasy!
Skipping the panko or snagging your favorite GF breadcrumbs (they even make a panko version!) will make these mushrooms gloriously gluten-free without sacrificing that tasty crunch on top!
Make-Ahead Stuffed Mushooms
These white cheddar stuffed mushrooms can easily be made in advance and prepped for all your party needs!
Simply stuff them in advance and store in an airtight container 1-2 days before you need them.
The panko can also be crisped in advance and kept in a baggie or lidded container on the counter.
Adding the bacon too? Simply cook until crispy, finely chop, and store in an airtight container in the fridge. Before serving I like to crisp the bacon back up in a skillet before adding it to the mushrooms but if you don’t mind more tender bacon, you can actually pop it right on the mushrooms before refrigerating.
Ready to bake? Allow the mushrooms to sit out at room temperature for 10-15 minutes, top with panko and bacon, then bake at 375 for 15 minutes or until hot and melty.
White Cheddar Stuffed Mushrooms
The combination of mushrooms, garlic, cream cheese, extra sharp cheddar and chives is an absolute dream. The flavors are bold and each bite is deliciously creamy and cheesy. I’m a huge fan of adding panko and crumbled bacon (or veggie bacon bits!) for the most perfect little crunch on top.
Entertaining a crowd or taking these to a party? Feel free to double or triple the recipe!
It’s such an easy appetizer all you’ll be doing is stuffing extra shrooms during the prep process.
Ready to eat? Let’s get our appetizer on!
White Cheddar Stuffed Mushrooms
- 16 oz medium-large cremini or button mushrooms (approx. 23-25 mushrooms)
- 1 TBSP unsalted butter
- 2-3 cloves garlic
- 4 oz cream cheese (cut into 8 cubes)
- 1 cup Cabot Seriously Sharp Cheddar Cheese Deli Bar (divided into 1/3 and 2/3 cup portions)
- 2 TBSP fresh chopped chives
- ¼ tsp dried basil
- ¼ tsp salt or to taste
- ⅛ tsp black pepper
- ⅛-¼ tsp crushed red pepper flakes
- 2-3 TBSP panko breadcrumbs (regular or gluten-free)
- 2-3 TBSP chopped crispy cooked bacon (vegetarian bacon bits work too)
- 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!
If you get a chance to try these easy cheesy white cheddar stuffed mushrooms, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Hungry for More?
Check out these other decadent and delish recipes featuring our favorite flavorful Cabot cheeses: