If you’re anything like me, deciding what to order at The Cheesecake Factory can be overwhelming. With so many delicious options, it’s easy to get lost in the pages of the menu. Every time I go, I swear I’ll try something new, but I always end up ordering the same thing.
Among the fan favorites on their extensive menu is the Cheesecake Factory Stuffed Mushrooms appetizer. These aren’t just any stuffed mushrooms; they’re a standout, thanks to the delightful sherry wine sauce that takes them to the next level. Today, I’ll show you how to recreate this beloved dish at home.
Why you must try this Cheesecake Factory Stuffed Mushrooms?
You must try this Cheesecake Factory Stuffed Mushrooms as it perfectly captures the essence of a beloved restaurant classic, right in your own kitchen. The combination of savory mushroom caps, rich Fontina and Parmesan cheeses, and a flavorful Cheesecake Factory Stuffed Mushrooms sauce creates an irresistible bite that’s both sophisticated and comforting.
Whether you’re hosting a dinner party or treating yourself to a gourmet snack, these stuffed mushrooms deliver the same indulgent experience as dining out, without the hassle of a large menu or restaurant wait.
Ingredients for Cheesecake Factory Stuffed Mushrooms Recipe
- Mushrooms (½ pound large mushrooms, a mix of white button and baby bellas)
- Fontina cheese (½ cup, grated)
- Parmesan cheese (½ cup, grated)
- Green onion (½ cup, finely minced)
- Fresh parsley (1 tsp, finely chopped)
- Garlic (2 cloves, minced)
- Seasoned bread crumbs (1 cup)
- Lemon (Juice of 1 lemon)
- Dry sherry (1 ¼ cups)
- Butter (4 tbsp. unsalted)
- Olive oil (2 tbsp. extra virgin)
- Salt and cracked black pepper (to taste)
Equipment & Tools Required
- Oven-safe casserole dish
- Small saucepan
- Mixing bowls
- Melon baller or small scoop (2 oz)
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Recipe for Cheesecake Factory Stuffed Mushrooms
Step-01: Prepare the Mushrooms
Start by cleaning your mushrooms with a mushroom brush or a paper towel. Carefully remove the stems and set them aside. Place the mushroom caps, top side down, in an oven-safe casserole dish. Finely chop the mushroom stems, green onion, and garlic.
Step-02: Chop and Sauté the Filling
In a small saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped mushroom stems, garlic, and green onion, and sauté for 1-2 minutes. Then, add the juice of half a lemon and 1/4 cup of dry sherry. Continue to sauté until about 60% of the liquid has evaporated. Set this mixture aside to cool.
Step-03: Prepare the Wine Sauce
In the same saucepan, add 1 cup of dry sherry, the juice of the remaining half of the lemon, and 2 more tablespoons of butter. Let this mixture reduce by half over medium heat, then remove from heat and set aside.
Step-04:Mix the Stuffing
In a mixing bowl, combine 1 cup of seasoned bread crumbs, 1/2 cup of grated Parmesan cheese, 1/2 cup of grated Fontina cheese, and 1 teaspoon of finely chopped parsley. Add a pinch of salt and about six cranks of black pepper. Once the sautéed mushroom mixture has cooled, combine it with the dry ingredients. Mix well, ensuring the bread crumbs are evenly moistened.
Step-05: Stuff the Mushrooms
Using a 2-ounce melon baller or small scoop, firmly pack the stuffing mixture into the scooper and release it onto each mushroom cap. Press gently to ensure the filling stays in place.
Step-06: Bake the Mushrooms
Preheat your oven to 350°F (175°C). Spoon the reduced wine sauce over the stuffed mushrooms. Bake for 8-10 minutes, or until the mushrooms are tender and the stuffing is golden.
Once out of the oven, sprinkle the mushrooms with fresh parsley. Let them cool slightly before serving, as they’ll be very hot. Enjoy this classic appetizer from the comfort of your home!
Creative Serving Ideas for Cheesecake Factory Stuffed Mushrooms
1. As an Appetizer: Serve the stuffed mushrooms on a platter with toothpicks for easy, elegant appetizers at parties or gatherings.
2. With a Salad: Pair with a fresh green salad or mixed greens for a light and balanced meal.
3. As a Side Dish: Complement your main course with these mushrooms as a savory side dish, especially with steak or grilled chicken.
4. In a Platter: Arrange the mushrooms on a charcuterie board alongside cheeses, crackers, and cured meats for a sophisticated touch.
5. With Dips: Serve alongside a selection of dips like garlic aioli or a tangy balsamic glaze for added flavor variety.
6. On a Bed of Spinach: Place the mushrooms over a bed of sautéed spinach or arugula for a nutritious and colorful presentation.
7. With Pasta: Add them as a flavorful topping for a pasta dish, such as fettuccine Alfredo or spaghetti.
8. In a Wrap: Incorporate the stuffed mushrooms into a wrap with fresh vegetables and a drizzle of balsamic reduction for a tasty lunch.
9. With Soup or Mashed Potato: Pair with a light soup or Mashed Potato, like a tomato basil or a creamy vegetable soup, for a comforting meal.
10. As a Main Course: Serve a few stuffed mushrooms with a side of roasted vegetables or a grain like quinoa for a satisfying vegetarian main course.
Tips on Cheesecake Factory Stuffed Mushrooms Recipe
1. Choose Large Mushrooms: Opt for large mushroom caps, such as baby bellas or white button mushrooms, to hold more stuffing and create a heartier appetizer.
2. Don’t Wash Mushrooms Under Water: Clean mushrooms using a damp paper towel or a mushroom brush to avoid making them waterlogged.
3. Use Fresh Ingredients: Fresh garlic, parsley, and lemon juice will enhance the flavor of the stuffing.
4. Grate Your Own Cheese: Grating fresh Fontina and Parmesan cheese will yield a creamier texture and better melt.
5. Cool the Filling: Allow the sautéed mushroom mixture to cool before mixing it with the bread crumbs and cheese, preventing the cheese from melting prematurely.
6. Pack the Filling Tightly: Firmly press the stuffing into the mushroom caps to ensure it stays in place while baking.
7. Preheat Your Oven: Ensure your oven is fully preheated to 350°F (175°C) before baking for even cooking.
8. Use a Melon Baller for Precision: A melon baller helps scoop the perfect amount of stuffing for each mushroom cap.
9. Don’t Overbake: Keep an eye on the mushrooms to prevent them from becoming too soft and the stuffing from drying out.
10. Serve with Extra Sauce: Spoon any leftover sherry wine sauce over the mushrooms when serving for an extra burst of flavor.
How to Store Leftover Cheesecake Factory Stuffed Mushrooms?
To store leftover Cheesecake Factory stuffed mushrooms, place them in an airtight container and refrigerate within two hours of cooking.
They can be stored in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Avoid microwaving, as it may make them soggy.
Cheesecake Factory Stuffed Mushrooms Recipe
Ingredients
- Mushrooms ½ pound large mushrooms, a mix of white button and baby bellas
- Fontina cheese ½ cup, grated
- Parmesan cheese ½ cup, grated
- Green onion ½ cup, finely minced
- Fresh parsley 1 tsp, finely chopped
- Garlic 2 cloves, minced
- Seasoned bread crumbs 1 cup
- Lemon Juice of 1 lemon
- Dry sherry 1 ¼ cups
- Butter 4 tbsp. unsalted
- Olive oil 2 tbsp. extra virgin
- Salt and cracked black pepper to taste
Instructions
- Start by cleaning your mushrooms with a mushroom brush or a paper towel. Carefully remove the stems and set them aside. Place the mushroom caps, top side down, in an oven-safe casserole dish. Finely chop the mushroom stems, green onion, and garlic.
- In a small saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped mushroom stems, garlic, and green onion, and sauté for 1-2 minutes. Then, add the juice of half a lemon and 1/4 cup of dry sherry. Continue to sauté until about 60% of the liquid has evaporated. Set this mixture aside to cool.
- In the same saucepan, add 1 cup of dry sherry, the juice of the remaining half of the lemon, and 2 more tablespoons of butter. Let this mixture reduce by half over medium heat, then remove from heat and set aside.
- In a mixing bowl, combine 1 cup of seasoned bread crumbs, 1/2 cup of grated Parmesan cheese, 1/2 cup of grated Fontina cheese, and 1 teaspoon of finely chopped parsley. Add a pinch of salt and about six cranks of black pepper. Once the sautéed mushroom mixture has cooled, combine it with the dry ingredients. Mix well, ensuring the bread crumbs are evenly moistened.
- Using a 2-ounce melon baller or small scoop, firmly pack the stuffing mixture into the scooper and release it onto each mushroom cap. Press gently to ensure the filling stays in place.
- Preheat your oven to 350°F (175°C). Spoon the reduced wine sauce over the stuffed mushrooms. Bake for 8-10 minutes, or until the mushrooms are tender and the stuffing is golden.
- Once out of the oven, sprinkle the mushrooms with fresh parsley. Let them cool slightly before serving, as they’ll be very hot. Enjoy this classic appetizer from the comfort of your home!
Notes
Common queries on Cheesecake Factory Stuffed Mushrooms Recipe
These commonly asked questions and their short answers will give you an better understanding of this Cheesecake Factory Stuffed Mushrooms Recipe
1. What are Cheesecake Factory stuffed mushrooms made of?
Cheesecake Factory stuffed mushrooms are made with large mushroom caps filled with a savory mixture of Fontina cheese, Parmesan cheese, seasoned bread crumbs, green onions, garlic, and a hint of lemon. They’re finished with a rich sherry wine sauce.
2. How many calories are in Cheesecake Factory stuffed mushrooms?
On average, a serving of Cheesecake Factory stuffed mushrooms (usually 4-6 pieces) contains approximately 150-200 calories. The exact calorie count may vary based on portion size and preparation method.
3. What are stuffed mushrooms made of?
Stuffed mushrooms typically consist of mushroom caps filled with a mixture of breadcrumbs, cheese, herbs, and sometimes additional ingredients like meat or vegetables. The filling is seasoned and then baked until the mushrooms are tender and the topping is golden.
4. Can I make stuffed mushrooms ahead of time?
Yes, you can prepare the stuffing and clean the mushrooms ahead of time. Assemble the mushrooms and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
5. Can I use a different type of cheese for this recipe?
Yes, while Fontina cheese is traditional, you can substitute it with other hard cheeses like Asiago or Gruyère if you prefer or if Fontina is not available.
6. What can I use instead of dry sherry in the recipe?
If you don’t have dry sherry, you can use dry white wine or a splash of chicken or vegetable broth with a bit of extra lemon juice for a similar flavor profile.
7. How can I make this recipe vegetarian?
This recipe is already vegetarian, but if you need to ensure it’s fully vegetarian, double-check that your bread crumbs and cheese are free from animal products.
8. Can I freeze stuffed mushrooms?
Yes, you can freeze stuffed mushrooms before baking. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container. Bake from frozen at 350°F (175°C) for 15-20 minutes longer than the original cooking time.
9. What’s the best way to reheat leftover stuffed mushrooms?
Reheat leftover stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their texture better than microwaving.
10. Can I use regular mushrooms instead of baby bellas?
Yes, you can use regular white button mushrooms instead of baby bellas. Just ensure they are large enough to hold the stuffing and will cook properly.
These stuffed mushrooms are sure to impress anyone who tries them, capturing the essence of The Cheesecake Factory’s beloved dish. Perfect as an appetizer or a side dish, they bring a touch of restaurant elegance to your dining table. Enjoy!
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