Best Cheesecake Factory Stuffed Mushrooms Copycat Recipe

Name: Cheesecake Factory Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 large mushroom caps; 1/2 cup Italian-style breadcrumbs; 1/4 cup Parmesan cheese (grated); 1/4 cup Romano cheese (grated); 2 tablespoons fresh parsley (chopped); 2 cloves garlic (minced); 1/4 cup butter (melted); Salt and pepper to taste; Olive oil (for drizzling); 1/4 cup dry white cooking wine; 1/4 cup chicken broth; 2 tablespoons butter; 2 cloves garlic (minced); 1 tablespoon lemon juice; Salt and pepper to taste

The Cheesecake Factory stuffed mushrooms are a beloved appetizer that perfectly balances savory and creamy flavors. These delectable bites feature plump mushroom caps generously filled with a rich blend of cheeses, herbs, and breadcrumbs.

Baked to golden perfection, they offer a delightful contrast between the tender mushroom and the crispy, cheesy filling. Ideal for entertaining or as an elegant snack, this recipe captures the essence of comfort food with a touch of elegance, making it a standout choice for any occasion.

Jump To Recipe

cheesecake factory stuffed mushrooms recip

Why will you love this recipe?

The Cheesecake Factory’s stuffed mushrooms are a beloved appetizer for a reason. Their rich, savory flavor and satisfying texture make them a standout dish. Here’s why they’re worth loving:

Rich Flavor: A blend of cheeses, garlic, and breadcrumbs creates a deep, savory taste.
Perfect Texture: Tender mushrooms with a creamy, slightly crunchy stuffing.
Garlic and Wine Sauce: A luxurious sauce that enhances every bite.
Crowd-Pleaser: A favorite for any gathering, always impressing guests.
Restaurant-Quality at Home: Enjoy a gourmet dish in your own kitchen.
Versatile: Works as an appetizer, side, or light main course.
Customizable: Easy to tweak with different herbs or added proteins.

Key Notes

Serving	Calories	Prep. Time	Cooking Time	Total Time
4	688 kcal	15 Mins	20 Mins	35 Mins

Kitchen Utensils Needed

Baking Sheet or Oven-Safe Dish
Mixing Bowls
Spoon or Small Scoop
Chef’s Knife & Cutting Board
Measuring Cups and Spoons
Small Saucepan
Whisk or Spatula
Serving Platter

cheesecake factory stuffed mushrooms ingredients

For the Stuffed Mushrooms:

12 large mushroom caps	Check Price
1/2 cup Italian-style breadcrumbs	Check Price
1/4 cup Parmesan cheese, grated	Check Price
1/4 cup Romano cheese, grated	Check Price
2 tablespoons fresh parsley, chopped	Check Price
2 cloves garlic, minced	Check Price
1/4 cup butter, melted	Check Price
Salt and pepper to taste	Check Price
Olive oil (for drizzling)	Check Price

For the Garlic and Wine Sauce:

1/4 cup dry white cooking wine	Check Price
1/4 cup chicken broth	Check Price
2 tablespoons butter	Check Price
2 cloves garlic, minced	Check Price
1 tablespoon lemon juice	Check Price
Salt and pepper to taste	Check Price

Making cheesecake factory stuffed mushrooms recipe

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Mushrooms:

Clean the mushroom caps with a damp cloth and remove the stems. You can chop the stems finely and set them aside if you want to add them to the stuffing mixture.

Make the Stuffing:

In a mixing bowl, combine the breadcrumbs, Parmesan, Romano cheese, parsley, minced garlic, and melted butter. If using, mix in the chopped mushroom stems. Season with salt and pepper. Fill each mushroom cap generously with the stuffing mixture.

Bake the Mushrooms:

Place the stuffed mushrooms on a baking sheet or oven-safe dish. Drizzle a little olive oil over the top of the mushrooms. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.

Make the Garlic and Wine Sauce:

While the mushrooms are baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the white wine, chicken broth, and lemon juice. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until slightly reduced. Season with salt and pepper.

Serve:

Remove the mushrooms from the oven and drizzle them with the garlic and wine sauce. Serve immediately, garnished with extra parsley if desired.

stuffed mushrooms from cheesecake factory

Some Secret Tips For Better Results

To take your Cheesecake Factory-inspired stuffed mushrooms to the next level, a few expert tips can make all the difference. These tricks will enhance the flavors, improve the texture, and elevate your dish to restaurant-quality perfection. Here are some secrets for better results:

Roast the Mushroom Caps First: Before stuffing, lightly roast the mushroom caps in the oven for about 10 minutes. This helps draw out excess moisture, ensuring they don’t get soggy after stuffing.
Use Panko Breadcrumbs: For a crunchier texture, substitute regular breadcrumbs with panko. They provide a lighter, crispier bite.
Mix in Cream Cheese: Adding a tablespoon or two of softened cream cheese to the stuffing mixture makes it creamier and richer, enhancing the overall flavor.
Toast the Breadcrumbs: Lightly toast the breadcrumbs in a pan with a bit of olive oil before mixing them with other ingredients. This adds a deeper flavor and a crunchier texture.
Add a Touch of Heat: For a subtle kick, mix a pinch of red pepper flakes or a dash of hot sauce into the stuffing mixture.
Fresh Herbs for Garnish: Finish the dish with fresh parsley, chives, or thyme for a burst of freshness and color.
Deglaze the Pan: After sautéing the garlic for the sauce, deglaze the pan with a splash of white wine before adding the rest of the liquid ingredients. This adds extra depth to the sauce.
Let the Mushrooms Rest: Allow the stuffed mushrooms to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to handle when serving.

Flavor Variations

If you’re looking to add some variety to The Cheesecake Factory-inspired stuffed mushrooms, there are plenty of ways to tweak the recipe for new and exciting flavors. Here are some possible flavor variations:

For a Mediterranean Style, add Feta cheese, sun-dried tomatoes, olives, and oregano for a tangy, briny Mediterranean taste.
For an Italian Sausage and Mozzarella twist, add Crumbled Italian sausage, mozzarella cheese, and basil for rich, savory Italian flavors.
For a Spinach and Artichoke twist, add Chopped spinach, artichoke hearts, and cream cheese for a creamy, tangy spinach-artichoke dip flavor.
For a smoky, cheesy, hearty flavor, add Crumbled bacon, sharp cheddar cheese, and chives.
For a Pesto and Pine Nuts flavor, add Basil pesto, toasted pine nuts, and Parmesan cheese for a nutty, herbaceous, fresh taste.
For a Goat Cheese and Honey taste, add Goat cheese, honey, and thyme for a creamy, sweet, and tangy gourmet twist.
For a Southwestern Style, add Corn, black beans, pepper jack cheese, and cumin for a spicy, zesty Southwestern kick.
For a Herbed Ricotta and Lemon flavor, add Ricotta cheese, fresh herbs, and lemon zest for a light, fresh, and slightly tangy summer twist.

Storage Guidelines

Proper storage and reheating techniques are key to enjoying your Cheesecake Factory-inspired stuffed mushrooms even after the initial serving. Whether you’re saving leftovers or prepping them in advance, following these guidelines will ensure they stay delicious. Here’s how to store and reheat them:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unbaked mushrooms on a baking sheet, then transfer to a freezer-safe container for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or bake frozen mushrooms at 375°F (190°C) for 25-30 minutes.
Make-Ahead: Prepare up to 24 hours in advance, refrigerate, and bake when ready.

Serving Suggestion

These stuffed mushrooms are versatile and can be paired with a variety of dishes to create a complete meal or impressive appetizer spread. Here are some serving suggestions that complement the flavors of the stuffed mushrooms beautifully:

FAQs:

Yes, you can prepare the stuffed mushrooms up to 24 hours in advance. Assemble the mushrooms, cover them, and refrigerate. Bake them just before serving for the best results.

To avoid soggy mushrooms, roast the caps briefly before stuffing to reduce moisture. Ensure the stuffing mixture isn’t too wet and bake the mushrooms at a high temperature to keep them crisp.

Yes, you can freeze unbaked stuffed mushrooms. Arrange them on a baking sheet to freeze until solid, then transfer to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.

Reheat stuffed mushrooms in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain their texture. You can also reheat them in the microwave, but this may make them slightly soggy.

Enhance the stuffing by adding ingredients like cream cheese, crumbled bacon, or different herbs and spices. Toasting the breadcrumbs or adding a pinch of red pepper flakes can also boost flavor.

Conclusion

Cheesecake Factory’s stuffed mushrooms are a delicious appetizer featuring tender mushroom caps filled with a savory mix of breadcrumbs, cheese, and herbs. They offer a satisfying blend of flavors and textures, making them a popular and versatile choice for any gathering.

Cheesecake Factory Stuffed Mushrooms Recipe

Cheesecake Factory's stuffed mushrooms are a popular appetizer featuring large mushroom caps stuffed with a mixture of cheeses, breadcrumbs, and sometimes herbs and spices. The filling is typically creamy and savory, and the mushrooms are usually baked until they're tender and the top is golden brown. It's a rich and flavorful dish that's often served with a side of marinara or a light dipping sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Side Dish

Cuisine American

Servings 4

Calories 688 kcal

Equipment

Baking Sheet or Oven-Safe Dish
Mixing Bowls
Spoon or Small Scoop
Chef’s Knife & Cutting Board
Measuring Cups And Spoons
Small Saucepan
Whisk Or Spatula
Serving Platter

Ingredients

For the Stuffed Mushrooms:

12 large mushroom caps
1/2 cup Italian-style breadcrumbs
1/4 cup Parmesan cheese grated
1/4 cup Romano cheese grated
2 tablespoons fresh parsley chopped
2 cloves garlic minced
1/4 cup butter melted
Salt and pepper to taste
Olive oil for drizzling

For the Garlic and Wine Sauce:

1/4 cup dry white cooking wine
1/4 cup chicken broth
2 tablespoons butter
2 cloves garlic minced
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Clean the mushroom caps with a damp cloth and remove the stems. You can chop the stems finely and set them aside if you want to add them to the stuffing mixture.
In a mixing bowl, combine the breadcrumbs, Parmesan, Romano cheese, parsley, minced garlic, and melted butter. If using, mix in the chopped mushroom stems. Season with salt and pepper. Fill each mushroom cap generously with the stuffing mixture.
Place the stuffed mushrooms on a baking sheet or oven-safe dish. Drizzle a little olive oil over the top of the mushrooms. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
While the mushrooms are baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the white wine, chicken broth, and lemon juice. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until slightly reduced. Season with salt and pepper.
Remove the mushrooms from the oven and drizzle them with the garlic and wine sauce. Serve immediately, garnished with extra parsley if desired.

Keyword best Cheesecake Factory stuffed mushrooms recipe, Cheesecake Factory Stuffed Mushrooms