Ghostly White Cheddar & Garlic Stuffed Mushrooms
by J_C • 2026
Why some badges are missing
- Not vegan: low-moisture white mozzarella cheese → try vegan cheese
- Not gluten-free: panko breadcrumbs → try gluten-free breadcrumbs
- Not dairy-free: low-moisture white mozzarella cheese → try vegan cheese
- Not nut-free: Chestnut or Cremini mushrooms
- Not low-FODMAP: panko breadcrumbs
- Not low-histamine: low-moisture white mozzarella cheese
- Not kidney-friendly: sea salt → try salt-free herb seasoning (or lemon zest and black pepper)
Based on listed ingredients — always check labels for allergies.
About this recipe
A warm, savoury Halloween appetizer featuring gooey melted white cheese, aromatic garlic, and crisp breadcrumbs baked inside tender mushroom caps.
These little baked bites feature melted white mozzarella and extra-sharp white cheddar that puff up and "ooze" out like ghostly apparitions from under dark portobello or cremini caps, complete with edible peppercorn "eyes".
Prep
20m
Cook
15m
Rest
3m
Serves
Rating
—
Total time · 35m
Ingredients
Kitchen HelpShopping list
12 large Chestnut or Cremini mushrooms — stems removed and wiped clean
1.5 tbsp olive oil
1 pinch sea salt
150 g low-moisture white mozzarella cheese — freshly shredded
75 g extra-sharp white cheddar cheese — finely grated
60 g cream cheese — softened at room temperature
2 cloves garlic — finely minced
2 tbsp panko breadcrumbs
1 tbsp fresh parsley — finely chopped
0.25 tsp freshly grated nutmeg
1 to taste salt
1 to taste cracked black pepper
24 corns whole black peppercorns — for the eyes
Tools
- · oven
- · baking sheet
- · parchment paper
- · medium bowl
- · spoon
Instructions
Step by step
- 1
Preheat your oven to 200°C (400°F / Gas Mark 6) and line a baking sheet with parchment paper.
- 2
Gently pop out the stems from the mushrooms. Use a small spoon to lightly scrape out the dark gills inside the cap to create a clean cavity for the filling.
- 3
Lightly toss or brush the outside of the mushroom caps with olive oil and a pinch of salt. Place them hollow-side up on the baking sheet.
- 4
In a medium bowl, combine the softened cream cheese, minced garlic, panko breadcrumbs, chopped parsley, nutmeg, salt, and black pepper.
- 5
Mix in 100g of the shredded mozzarella and all of the white cheddar until well combined and thick. (Reserve the remaining 50g of mozzarella for the 'ghost tops').
- 6
Spoon generous balls of the cheese mixture into each mushroom cavity, mounding it up high so it forms a rounded dome above the rim of the mushroom cap.
- 7
Take small pinches of the reserved shredded mozzarella and drape them loosely over the top of each cheese mound. Let small strands hang slightly over the edge of the mushroom cap—as the cheese melts in the oven, these strands will stretch and flow downwards to create the illusion of flowing ghost robes!
- 8
Bake in the preheated oven for 12– until the mushrooms are tender and the white cheese on top is fully melted, bubbling, and just starting to drape over the sides like little ghosts.
- 9
Remove from the oven and let rest for .
- 10
While the cheese is warm and soft, carefully press two black peppercorns (or sliced black olive bits) into the front of each melted cheese mound to create the eyes of each ghost!
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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