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.
Servings 14 stuffed mushrooms
Calories132.3 kcal
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.
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
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