Grate the white cheddar cheese and toss in 1 tablespoon of flour to help it melt smoothly.

Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayonnaise in a bowl.

Heat the mixture in a double boiler over simmering water for 15 minutes, stirring occasionally.

Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.

Preheat the oven to 375 degrees F.

Wipe the mushrooms with a damp paper towel to remove any dirt.

Use a paring knife to trace around the stem of each mushroom and gently pull it out.

Stuff each mushroom with the herb pub cheese until it?s almost to the top.

Combine the grated Parmesan, roughly chopped provolone, and half and half. Microwave for 25 seconds, then stir in the panko and let it cool.

Top each mushroom with the cheese mixture using your hands.

Place the mushrooms on a foil or parchment paper lined baking sheet.

Bake for 15 minutes, or until the tops are golden and the bottoms are firm.

Let the mushrooms sit for 5 minutes prior to serving.