Stuffed with gooey white cheddar and flavorful pimentos, these white cheddar stuffed mushrooms are quick to whip up and always the most popular appetizer on the table!
If there was ever a dangerous appetizer to share with you all, I would have to say it’s these stuffed mushrooms.
For one thing, they’re stuffed with the dynamite duo of white cheddar + pimentos. For another thing, it’s almost scary how easy they are to whip up at a moment’s notice.
And full pans tend to disappear within minutes is probably the scariest part of all.
So anyways, welcome to your new app addiction. These stuffed mushrooms are currently our go-to app and we show no signs of stopping any time soon.
You’re about to be in the same boat.
These Stuffed Mushrooms feature…
- Tender button mushrooms
- A cheesy white cheddar pimento filling
- Crispy breadcrumbs baked on top
- Minutes to make and easy to double or triple for a crowd
Making the Stuffed Mushrooms
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Cream cheese
- White cheddar cheese
- Panko breadcrumbs
Choosing Your Mushrooms
Button mushrooms or baby bellas are our preferred type of mushroom to use for this recipe because they have a sturdy texture and great shape for holding the cheese filling.
If possible, choose mushrooms that are medium-large in size to avoid having to tediously stuff small mushrooms.
Tips for Perfect Stuffed Mushrooms
- Wash mushrooms well – this removes any dirt built up on mushrooms.
- Remove stems – removing the stems gives you a little pocket in the mushrooms where the filling will go.
- Drain pimentos – this keeps extra water from getting into your filling.
- Soften cream cheese before mixing – this will help the filling come together much easier.
Try these ideas for a different twist on these mushrooms!
- Try a different cheese – try regular cheddar, low-moisture mozzarella, gouda, Parmesan, or pepper jack.
- Make them spicy – feel free to add a few shakes of hot sauce or red pepper flakes for a kick of heat.
- Skip breadcrumbs – for gluten-free mushrooms, feel free to skip the breadcrumb topping or use a gluten-free brand.
Storing and Reheating Mushrooms
Leftovers of these stuffed mushrooms are rare, but in the event that you have them, leftovers can be stored in the refrigerator up to 6 days.
To reheat mushrooms, bake them on a sheet pan at 375F 10-15 minutes or air fry in a single layer at 375F 4-6 minutes.
These stuffed mushrooms are utterly insane, y’all, there’s just no other way to put it. The creamy, cheesy pimento filling is incredible paired with the tender mushrooms and the crispy breadcrumb topping rounds them out perfectly.
Prepare to crave nothing else except these mushrooms for the foreseeable future.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these mushrooms made step-by-step on Google web stories.
More stuffed recipes to try next!
- Three Cheese Pesto Stuffed Tomatoes
- Chicken Enchilada Stuffed Peppers
- Spinach Ricotta Stuffed Shells
Pimento White Cheddar Stuffed Mushrooms
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 16 oz button mushrooms, stems removed
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 6 oz cream cheese, softened
- 1 cup shredded white cheddar cheese
- 1 (4 oz) jar pimentos, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons panko breadcrumbs
- Preheat oven to 375F. Lightly grease a large sheet pan or line with parchment paper and arrange mushrooms in a single layer. Set aside.
- In a medium skillet over medium heat, melt butter. Add shallot and cook until tender, about 3 minutes. Add garlic and cook 1 additional minute until fragrant.
- In a medium bowl, combine cream cheese, white cheddar, pimentos, basil, oregano, and shallot mixture until evenly combined. Season filling with salt and pepper to taste.
- Fill mushroom caps with cream cheese filling and sprinkle breadcrumbs over top.
- Bake mushrooms at 375F 15-20 minutes until mushrooms are tender and filling is golden brown. Serve mushrooms warm and enjoy!