White Cheddar Mushrooms (Print Version)

# Ingredients:

01 - White button or baby portobello mushrooms, 24.
02 - Herb pub cheese, 1 1/2 cups.
03 - Parmesan cheese, finely grated, 1/2 cup.
04 - Provolone cheese, roughly chopped, 3 slices.
05 - Half and half, 2 tablespoons plus 1/4 cup divided.
06 - Panko breadcrumbs, 1/2 cup.
07 - White cheddar cheese, room temperature, 1 cup.
08 - All-purpose flour, 1 tablespoon.
09 - Dry white wine, 1/8 cup.
10 - Worcestershire sauce, 1/4 teaspoon.
11 - Dry mustard, 1/8 teaspoon.
12 - Black pepper, 1 dash.
13 - Mayonnaise or sour cream, 1/2 cup.

# Instructions:

01 - Toss grated cheddar with flour. Mix half and half, wine, Worcestershire sauce, mustard, pepper and mayo in separate bowl.
02 - Heat mixture in double boiler 15 minutes. Gradually add cheese until smooth. Keep warm.
03 - Clean mushrooms, remove stems. Fill each with herb cheese almost to top.
04 - Mix Parmesan, provolone and half and half. Microwave briefly, stir in panko. Cool until firm.
05 - Top each mushroom with cheese mixture. Place on lined baking sheet.
06 - Cook at 375°F for 15 minutes until golden. Rotate pan halfway for even browning.

# Notes:

01 - Can be assembled 2 days ahead.
02 - Best white wines: Pinot Grigio, Chardonnay, Sauvignon Blanc.
03 - President brand Garlic & Herbs Pub Cheese recommended.

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