These White Cheddar Stuffed Mushrooms 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!
Course Appetizer
Cuisine American
Keyword White Cheddar Stuffed Mushrooms
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 24servings
Calories 58kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
16ozmedium-large cremini or button mushrooms (approx. 23-25 mushrooms)
2-3TBSPchopped crispy cooked bacon(vegetarian bacon bits work too)
Instructions
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!
Notes
For vegetarian mushrooms simply skip the bacon or grab a jar of vegetarian bacon bits from the spice aisle or salad topping aisle.To make your mushrooms gluten-free simply skip the panko or use your favorite gluten-free breadcrumbs. For Keto and Low Carb mushrooms, skip the panko breadcrumbs and use crispy bacon as your topping.MAKE AHEAD INSTRUCTIONS: We've had good luck with making these a few hours ahead of time or even 1-2 days in advance. Keep them tightly wrapped on a baking sheet or airtight container in the fridge before baking. Prior to baking, allow the mushrooms to come back to room temperature for 10-15 min. Next simply add your panko/bacon and bake at 375 for 15-20 minutes or until mushrooms are tender and the filling is hot and melty. Yum!Wind up with a few stuffed mushrooms left over? You can 100% pop them in an airtight container and bake them back up another day. Follow the make ahead instructions for reheating and you're good to go.Nutrition Facts below are estimated for each stuffed mushroom using an online recipe nutrition calculator. Results will vary based on mushrooms size and toppings used. Adjust as needed and enjoy!