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.
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.