Cheesecake Factory Stuffed Mushrooms
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4.3
18 reviews
Good
Cheesecake Factory Stuffed Mushrooms
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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.
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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!
Notes
- STORAGE AND REHEATING
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
Nutrition Information
Show Details
Calories
132.3kcal
(7%)
Carbohydrates
8.1g
(3%)
Protein
4.2g
(8%)
Fat
8.1g
(12%)
Saturated Fat
3.9g
(20%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
17.8mg
(6%)
Sodium
218.6mg
(9%)
Potassium
142.3mg
(4%)
Fiber
0.6g
(2%)
Sugar
1.2g
(2%)
Vitamin A
220.8IU
(4%)
Vitamin C
0.7mg
(1%)
Calcium
83.6mg
(8%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 14stuffed mushrooms
Amount Per Serving
Calories 1323 kcal
% Daily Value*
| Calories | 132.3kcal | 7% |
| Carbohydrates | 8.1g | 3% |
| Protein | 4.2g | 8% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17.8mg | 6% |
| Sodium | 218.6mg | 9% |
| Potassium | 142.3mg | 3% |
| Fiber | 0.6g | 2% |
| Sugar | 1.2g | 2% |
| Vitamin A | 220.8IU | 4% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 83.6mg | 8% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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