Cheesecake Factory Stuffed Mushrooms

Recreate the famous Cheesecake Factory Stuffed Mushrooms at home with tender mushroom caps filled with a rich, creamy cheese mixture and baked until golden and bubbly. Ready in about 30 minutes, this easy copycat appetizer is perfect for holidays, game days, dinner parties, or whenever you're craving a restaurant favorite without leaving home.

Ingredients

• White button mushrooms – Choose large mushrooms with firm, dry caps so they're easy to stuff and hold plenty of filling.
• Cream cheese – Use softened full-fat cream cheese for the creamiest texture.
• Mozzarella cheese – Adds a gooey, melty texture and helps create a golden top.
• Parmesan cheese – Freshly grated Parmesan provides the best savory flavor and browning.
• Garlic – Fresh minced garlic gives the filling its signature flavor.
• Green onions – Add a mild onion flavor and freshness. You can substitute finely chopped chives if needed.
• Fresh parsley – Brightens the rich filling and makes a beautiful garnish. If you have extra, use it in my
• Authentic Chimichurri Sauce
• Butter – Sautéing the mushroom stems in butter concentrates their flavor before they're mixed into the filling.
• Salt and black pepper – Season to taste, keeping in mind that Parmesan already adds saltiness.
• Paprika (optional) – Sprinkle a little on top before baking for extra color and a subtle smoky flavor.

How to Make Cheesecake Factory Stuffed Mushrooms

1. Prepare the mushrooms: Preheat the oven to 375°F (190°C). Gently wipe the mushrooms clean with a damp paper towel and remove the stems. Finely chop the stems, leaving the mushroom caps intact for stuffing.

2. Cook the filling: Melt the butter in a large skillet over medium heat. Sauté the chopped mushroom stems, green onions, and garlic until the mushrooms are tender and most of their moisture has evaporated. Remove from the heat and stir in the cream cheese, mozzarella, Parmesan, parsley, salt, and pepper until well combined.

3. Stuff the mushrooms: Arrange the mushroom caps cavity-side up in a lightly greased baking dish. Fill each cap generously with the cheese mixture, then sprinkle with a little extra mozzarella and Parmesan.

4. Bake and garnish: Bake for 15–20 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden. Garnish with chopped parsley and serve warm.

FAQ about Cheesecake Factory Stuffed Mushrooms

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Cheesecake Factory Stuffed Mushrooms

This copycat Cheesecake Factory Stuffed Mushrooms recipe features Baby Bella mushroom caps, two kinds of cheese, garlic, and Italian seasonings. It’s simple to make and can be served as an appetizer or a light snack.

Course:Appetizer

Cuisine:American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 14 stuffed mushrooms

Calories132.3 kcal

Author Valentina Dimitrova

Cost $ 0.70 per portion

Equipment

• 1 large baking dish
• 1 cleaning brush
• 1 Chef's knife
• 1 cutting board
• 1 oven
• 1 pastry brush
• 1 small bowl
• 1 spoon
• 1 large skillet

Ingredients

• 14 large Baby Bella mushrooms Use Portobello mushrooms for even more room to add fillings.
• 2 tablespoons olive oil plus extra to brush mushrooms, Avocado oil also works.
• 2 tablespoons butter Or more olive oil if you’d prefer.
• 2 garlic cloves minced, If you only have garlic powder, use ¼-teaspoon for every clove.
• ¼ cup green onions minced (plus extra to garnish) - Use chives or spring onions in a pinch.
• 1 cup dry sherry wine Dry vermouth is the best substitute followed by dry white wine.
• Juice of ½ lemon White wine vinegar works as well.
• Salt and freshly ground pepper
• 1 cup Italian-style seasoned breadcrumbs Or plain breadcrumbs with Italian seasoning. NOTE: Use whole wheat breadcrumbs if you are diabetic, or keto breadcrumbs if you are on a keto diet.
• ½ cup grated Parmesan cheese plus extra to garnish - If you don’t have Parmesan, replace it with grated Asiago.
• ½ cup grated fontina cheese divided, Or mild provolone, Gruyere, or Gouda.
• ¼ cup heavy cream Use half-and-half cream for a lighter option.

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F.
• CLEAN: Using a paper towel or mushroom brush, clean all dirt from the mushrooms. Carefully remove the stem and finely chop the mushroom stems. Set aside!
• BRUSH: Using a pastry brush, brush mushrooms all over with olive oil. Then place them in a shallow baking pan just large enough to hold them in a single layer.
• COOK: Heat a large skillet over medium heat, place the 2 tablespoon olive oil with the butter, and let the butter melt. Sauté the garlic and green onion until fragrant, about 1 minute, stirring once and a while. Add the chopped mushroom stems and cook for 1-2 minutes or until softened.
• Remove the skillet from the heat and stir in ⅓ cup of the wine, lemon juice, bread crumbs, all the parmesan, and half the fontina cheese until combined. The mixture should be moist enough to stick together so if needed, add more wine.
• STUFF: Spoon the mixture into each mushroom cap, pressing gently on top. The stuffing must be slightly elevated but not way too much. Top with remaining fontina.
• BAKE: In a small bowl, whisk the remaining ⅔ cup of wine with heavy cream, and a pinch of salt and pepper to taste just until homogeneous. Pour the mixture into the bottom of the baking pan where the stuffed mushrooms are and bake for 8 to 10 minutes, or until cheese melts and the mushrooms are cooked through. Carefully, stir the sauce!
• SERVE: Garnish the top of the mushrooms lightly with extra grated Parmesan cheese and also with minced green onions (also garnish the sauce with minced green onions). Enjoy!

Recipe Notes

• Choose mushrooms that are similar in size so they bake evenly and finish cooking at the same time.
• Remove excess moisture from the mushroom stems by sautéing them until their liquid has evaporated before mixing them into the filling. This creates a richer, creamier texture.
• Fill the mushroom caps generously and lightly press the filling into each cavity so it stays in place while baking.
• For the best flavor, use freshly grated Parmesan. It melts and browns better than pre-shredded cheese, creating a richer topping.
• Let the mushrooms rest for 3–5 minutes after baking. This allows the filling to set slightly, making them easier to serve while staying hot and creamy.

Nutrition

Calories: 132.3kcal | Carbohydrates: 8.1g | Protein: 4.2g | Fat: 8.1g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17.8mg | Sodium: 218.6mg | Potassium: 142.3mg | Fiber: 0.6g | Sugar: 1.2g | Vitamin A: 220.8IU | Vitamin C: 0.7mg | Calcium: 83.6mg | Iron: 0.6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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