One of the best ways to impress your guests or relatives is to make these mouthwatering mushroom appetizers stuffed with cheese and other savory ingredients. This quick and easy baked mushroom recipe lets you recreate the iconic Cheesecake Factory stuffed mushrooms within the comforts of your own kitchen!
These stuffed mushrooms are filled with mozzarella and parmesan cheese that are then mixed together with the sauteed onions and Italian seasoned breadcrumbs. It also has a bit of white wine and lemon concentrate for an added zesty flavor combination. Pair these scrumptious mushroom appetizers with a warm bowl of French onion soup.
The Best Mushrooms To Use In Making Stuffed Mushrooms
For this copycat Cheesecake Factory stuffed mushrooms recipe, you’ll need good quality, large-sized mushrooms to handle all the stuffings and baking process. The best mushroom to use for this recipe is portobello mushrooms. These large and meaty mushrooms are perfect for stuffing, baking, broiling, and grilling.
As mushrooms mature, they lose a lot of their water content and the flavors become more concentrated and prominent. That’s why these portobello mushrooms have a much more intense umami flavor that’s described as rich, earthy, and meaty. Oftentimes, it’s used as a meat substitute because of its texture and flavor.
Using portobello mushrooms will really elevate the taste of this Cheesecake Factory inspired stuffed mushroom appetizers. You can buy these at your nearest local supermarket or farmers’ market. If you can’t find any portobello mushrooms, however, then using its immature versions, cremini mushrooms or white button mushrooms, can also work. You would need to lessen the amount of stuffing for each mushroom since these younger mushrooms have smaller cavities. Either way, they’re ideal for those who prefer a more bite-sized appetizer!
Making Cheesecake Factory’s Stuffed Mushrooms
After cleaning your mushrooms, brush them with oil and place them on the lined baking sheet and make the stuffing! Saute the onions and garlic in melted butter, and then transfer to a bowl. Afterwards, mix together the white wine, lemon concentrate, cheese, breadcrumbs, and Italian seasoning. The wine and lemon juice will give the stuffing an extra citrusy and aromatic flavor that blends well with the cheese and mushrooms.
Combine the stuffing thoroughly, and then use a spoon to fill each mushroom cap with just the right amount of that cheesy, seasoned goodness. Bake these stuffed mushrooms for a few minutes or until the cheese melts. Feel free to use kitchen tongs to safely transfer the cooked mushrooms to a serving plate. To complete the dish, garnish it with grated parmesan cheese and parsley for hints of herbal flavor to these cheesy mushroom appetizers. If you want a bit of spice to your filling, you can also try dabbing a small amount of hot sauce on top.
Take these mushroom appetizers to the next level by turning it into a full course meal! Try out some of our other delicious copycat recipes straight out of the Cheesecake Factory menu. Pair these tasty Cheesecake Factory stuffed mushrooms with a crusted chicken romano for the main course, and Cheesecake Factory’s signature blueberry cheesecake for a sweet finish.
How To Make Cheesecake Factory's Stuffed Mushrooms
This copycat Cheesecake Factory stuffed mushrooms are delicious appetizers loaded with cheeses, sauteed onions, and Italian seasoning.
Ingredients
- 1 lb large portobello mushrooms, rinsed and stemmed
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic cloves, minced
- 1 tbsp green onions, minced
- ½ tbsp white wine
- 1 tbsp lemon concentrate
- ½ cup bread crumbs
- 1 tbsp Italian seasoning
- ¼ cup parmesan cheese, grated or powdered, plus more to serve
- 1 cup mozzarella cheese, grated
- parsley, chopped, to serve
Instructions
- Preheat your oven to 350 degrees F.
- Combine the breadcrumbs and Italian seasoning. Set aside.
- Brush each mushroom with olive oil.
- Place in a baking pan lined with parchment. Place remaining olive oil with butter in a skillet.
- Melt butter over medium heat.
- Saute onions and garlic for 3 to 4 minutes. Transfer to a bowl.
- Combine white wine, lemon concentrate, cheese, and bread crumbs into sauteed onions. Mix well.
- Spoon filling in mushroom caps and press gently to pack in the filling.
- Bake for 8 to 10 minutes or until cheese melts.
- Garnish with powdered or grated parmesan cheese and parsley.
- Serve and enjoy!
Recipe Notes
You can also try seasoning the mushroom caps with salt and pepper according to your preference.
Nutrition
- Sugar: 1g
- :
- Calcium: 105mg
- Calories: 107kcal
- Carbohydrates: 6g
- Cholesterol: 14mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 87mg
- Protein: 5g
- Saturated Fat: 3g
- Sodium: 152mg
- Vitamin A: 145IU
- Vitamin C: 1mg
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Frequently Asked Questions
How do you clean mushrooms for stuffing?
It’s best to clean the caps and stems with a damp paper towel. If you can, look for a mushroom brush that’s specially made to clean mushrooms. Start by gently wiping the mushroom caps with a wet paper towel. Make sure to go over the outer surface of the mushroom, and remove any dirt and debris on the cap. Avoid squishing or applying too much pressure while wiping. Set aside and let dry for a few minutes. Next, trim the mushroom by twisting the stem off. Afterwards, scoop out the gills with a small spoon. Removing the gills will create more space for the delicious stuffing!
Can you make these stuffed mushrooms ahead of time?
Yes, you can. This copycat Cheesecake Factory stuffed mushrooms recipe can be made up to 2 days in advance. Just keep them in an airtight container, and place the uncooked stuffed mushrooms in the refrigerator. When ready to consume, remove from the fridge and bake immediately. You might need to add a couple of minutes to the baking time since they will be a bit chilled.
How do you make stuffed mushrooms not soggy?
Cooking with damp mushrooms will produce a rubbery and overly chewy texture. Fortunately, there are ways to avoid it. First, never soak the mushrooms in water when cleaning them as they absorb liquid. Next, make sure to bake the mushrooms at a high temperature. If your mushrooms are too damp, before stuffing them, you can also opt to pre-cook the mushrooms in the oven upside down until all excess liquid is released.
Conclusion
Make the best appetizers for your guests with this copycat Cheesecake Factory stuffed mushrooms recipe. It’s a quick and easy homemade appetizer overflowing with delicious cheesy and savory stuffing. Serve alongside a tasty soup or meaty chicken dish.Have your own special recipe to share? Submit Your Recipe Today!
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