Cheesecake Factory Stuffed Mushrooms
Indulge in the rich and creamy delight of Cheesecake Factory's Stuffed Mushrooms! These savory bites are the perfect appetizer to satisfy your cravings.
Servings: 4
Ingredients
- 1 pound baby bella or portobello mushrooms
- 2 garlic cloves, minced
- 2 green onions, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- ¼ cup sherry or white wine
- 1 cup Italian-style seasoned bread crumbs
- ½ cup Parmesan cheese, grated, plus extra for topping
- ½ cup mozzarella or fontina cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the stems from the mushrooms and wash them. Pat the mushrooms dry.
- Brush the mushrooms with olive oil and place them in a single layer in a baking pan.
- In a heavy skillet, heat the remaining olive oil and melt the butter. Add minced garlic and green onions, sauté for 2-3 minutes until fragrant.
- Add the mushroom stems to the skillet and cook for 1 minute. Remove from heat.
- Stir in wine, Italian-style seasoned bread crumbs, Parmesan cheese, and mozzarella or fontina cheese. Mix until well combined. If the mixture is too dry, add more wine until it sticks together.
- Use a cookie scoop to fill the mushroom hollows with the prepared mixture.
- Top each mushroom with additional Parmesan cheese and pour a bit of wine over them.
- Bake in the preheated oven for 8-10 minutes or until the cheese melts and the mushrooms are cooked through.
- Remove from the oven, sprinkle with salt, pepper, and chopped parsley.
- Serve hot as an appetizer or snack.
Notes
- To prevent mushrooms from getting soggy, avoid soaking them in water. Pat them dry after washing.
- Bake the mushrooms at 350-400°F until they are dry and crispy.
- Use wine instead of water for added flavor without making the mushrooms soggy.