White Cheddar Stuffed Mushrooms - Chef Fun Kitchen

White Cheddar Stuffed Mushrooms

White cheese Stuffed Mushrooms square measure a straightforward make-ahead starter idea! They style rather like the beef eating place with a golden Parmesan encrusted topping and sapid white cheese sauce.

White Cheddar Stuffed Mushrooms
White Cheddar Stuffed Mushrooms

How to build Stuffed Mushrooms

  • If attainable, use a humid towel to wipe off and clean the mushrooms rather than running them below water, (unless they’re terribly dirty). Mushrooms square measure terribly absorbent and may become rubbery once baked if they absorb an excessive amount of water.
  • Use alittle pairing knife to trace round the stem, then gently  pull the stem out so solely the cap remains. (SEE professional tip below!)
  • Bake on a foil or parchment paper lined baking sheet at 375°F for 15-20 minutes, till the topnotch square measure golden brown however the bottoms square measure still firm enough to carry their form.
  • Let them sit for five minutes before serving to permit them to arrange and funky down slightly.

White Cheddar Stuffed Mushrooms

Parmesan Panko Mushrooms:

  • 24 White Button mushrooms
  • 1 ½ cups Herb Pub Cheese see notes
  • ½ cup finely grated Parmesan cheese
  • 3 slices provolone cheese roughly chopped
  • 2 Tablespoons half and half
  • ½ cup Panko breadcrumbs

White Cheddar Sauce- makes 1 cup:

  • 1 cup white cheddar cheese toss in flour room temp
  • 1 Tablespoon flour optional
  • ¼ cup half and half
  • 1/8 cup dry white wine
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1 dash pepper
  • ½ cup mayonnaise can sub sour cream

Preparing the White Cheddar Sauce:

  1. Grate the White Cheddar cheese and set it aside to let it come to room temperature. Toss in 1 Tablespoon of flour to help it melt smoothly into the white sauce.
  2. Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
  3. Set aside until you put the mushrooms in the oven.
  4. Heat the mixture in a double boiler over simmering water for 20 minutes. (You can create a makeshift one at home by setting a metal or glass bowl over a small saucepan.)
  5. Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat and spread onto a serving plate and top with the mushrooms.

Making the Stuffed Mushrooms:

  1. Preheat the oven to 375 degrees F.
  2. Wipe the mushrooms with a damp paper towel to remove any dirt.
  3. Use a pairing knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
  4. Stuff each mushroom with the herb pub cheese until it’s almost to the top.
  5. Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
  6. The cheese mixture will harden but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture.
  7. Place the mushrooms on a foil or parchment paper lined baking sheet.
  8. Bake for 15 minutes or so, until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle of the pan may need to be rotated with ones on the outside for even browning.
  9. Let the mushrooms sit for 5 minutes prior to serving. This allows them to firm up but also to cool slightly as they get very hot on the inside.

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