Printable The Cheesecake Factory Stuffed Mushrooms Recipe Card
Indulge in the rich and creamy delight of Cheesecake Factory's Stuffed Mushrooms! These savory bites are the perfect appetizer to satisfy your cravings. Please save or print this recipe card for easy reference.
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
- 1/4 cup Madeira wine
- 1 tsp lemon juice
- 1 cup Italian-style seasoned breadcrumbs
- 1/2 cup Parmesan cheese, grated, plus extra for topping
- 1/2 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 with paper towels.
- 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. Allow mixture to cool and transfer it to a mixing bowl.
- Stir in wine, Italian-style seasoned breadcrumbs, Parmesan cheese, lemon juice, and mozzarella or fontina cheese. Mix until well combined. Set aside while you arrange the mushrooms.
- Brush the mushrooms with olive oil and place them in the cups of a mini muffin tray.
- Use a small spoon or cookie scoop to fill the mushroom hollows with the prepared mixture.
- Bake in the preheated oven for 8-10 minutes or until the stuffing starts to brown on top and the mushrooms are cooked through.
- Remove from the oven. Garnish with parsley, basil, or additional Parmesan cheese if desired.
- 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.