Cheesecake Factory Stuffed Mushrooms Recipe

You’re missing out on a nutritional wonder if you’ve never had a cheesecake factory stuffed mushroom. Their stuffed mushroom is simply irresistible, crispy, cheesy, and zesty. 

And the good news is that you won’t have to visit the cheesecake factory and pay a hefty amount to enjoy this dish. Because I have come up with the cheesecake factory stuffed mushrooms recipe. It’s very simple to make this dish, but you have to be careful as well. Because mushrooms are very delicate, they can sometimes get soggy. 

But you don’t need to worry until I am here. This guide contains all the details, including tips to make the perfect crunchy, cheesy stuffed mushrooms.

So, let’s scroll down and learn the full recipe below.

Cheesecake Factory Stuffed Mushrooms Recipe

Cheesecake Factory Stuffed Mushrooms Recipe

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Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Simple
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

107

kcal
Total time

30

minutes

Making this stuffed mushrooms recipe cheesecake factory is really simple. You just need to make a simple stuffing, put it into the mushroom caps in the right way so they don’t crack, and bake it. 

With just a little bit of preparation and following the below instruction, you will get delicious cheesy stuffed mushrooms on the plate with minimal effort. Let’s explore more.

Ingredients

  • 2 cups of large Portobello Mushroom

  • 2 tablespoon olive oil ( 1 for cooking and 1 for brushing)

  • 1 tablespoon butter ( unsalted)

  • ½ cup breadcrumbs

  • 1 tablespoon Italian seasoning

  • 1 tablespoon finely chopped onions,

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon white wine, 

  • 1 cup mozzarella cheese,

  • 1 tablespoon lemon concentrate,

  • ¼ cup of Parmesan cheese

  • 1 tablespoon Fresh or powdered parsley

  • Tools
  • 1 tablespoon Fresh or powdered parsley

  • Nonstick pans,

  • Oven,

  • Baking pan,

  • Parchment paper

how to make Cheesecake Factory Stuffed Mushrooms

  • Preparation:
    While we take preparation, let’s put the oven at 350degree for 15 minutes. 
    In a mixing bowl, take ½ cup of breadcrumbs and one tablespoon of Italian seasoning. Use a hand whisk and give it a good mix. Keep it aside for later use.  
    Next, take large sizes of portobello mushrooms, prep them by rinsing, and pat drying. Then stem them for a few minutes and once cooled down, brush them with olive oil and keep them aside.
    Preparation
  • Cook The Stuffing:
    In a nonstick pan, melt one tablespoon of unsalted butter, and pour one tablespoon of olive oil on medium heat. Now, add garlic, and saute for 10 seconds until it leaves fragrant. Next, add green onions, and saute them together for 3-4 minutes. Don’t burn them; once they have become soft, transfer them to a mixing bowl and keep them aside.
    Cook The Stuffing
  • Prepare And Fill The Stuffing:
    In another mixing bowl, take one tablespoon of white wine, ½ cup of parmesan cheese, and one tablespoon of lemon concentrate and mix them with a hand whisk or spatula. Now, add mixed breadcrumbs and sauteed onion, and combine gently. That’s all! The filling is ready. Use a spoon, and fill the stuffing in the oil-coated mushroom. Ensure not to pressurize while putting the stuffing; gently put it inside and keep the mushrooms separately, keeping enough space.
    Prepare And Fill The Stuffing
  • Bake the Mushroom:
    Before you place the stuffed mushroom in the baking pan, prepare it by lining it with parchment paper. Now place the stuffed mushrooms one by one. Place some grated cheese on top of the mushroom and put it in the preheated oven. Increase the oven heat to 400 degrees and leave it for 8-10 minutes. Give it a check once the time is up; if the cheese is properly melted, it means the stuffed mushroom is ready.
     Bake the Mushroom
  • Serve:
    Take out the baking tray from the oven and keep it aside to cool down. Or you can serve them hot, whatever you prefer. Transfer to a serving plate, and garnish with some grated parmesan cheese and parsley to make it look more gorgeous and delicious.
    Serve

Recipe Video

Tips and Tricks

  • Portobello mushrooms are the best fit to make these stuffed mushrooms. They are large and have a meaty texture and flavor, which makes them perfect for baking, stuffing, grilling, or boiling.
  • After cleaning the mushroom, don’t allow them to sit in the water. And immediately dry them with a paper towel to get rid of moisture. Remember, moisture will make the mushroom soggy and won’t let them be crisp enough. 
  • Saute the seasoning for 2-3 minutes or until they become soft, don’t fry or burnt them. And if you want, you can finely chop and add the removed mushroom stem to the stuffing. This will give you a meaty flavor in the filling without using any meat. 
  • Put the stuffing into the mushroom’s caps gently with a cookie small size cookie scoop. This will ensure the mushrooms are not overstuffed and don’t crack.  
  • If you are a cheese lover, add as much grated cheese as you want. And it’s better to eat the stuffed mushrooms when they are hot to enjoy the best flavor. Don’t forget to add breadcrumbs for added texture and crunchiness.

Why Should You Try Cheesecake Factory Stuffed Mushrooms 

Stuffed mushrooms from Cheesecake Factory are perhaps the most delicious and enticing dish on the menu. The combination of cheese, delicate mushroom caps and crispy breadcrumbs is simply irresistible. What’s not to love?

The best part is that these stuffed mushrooms can be made ahead and refrigerated for an easy meal any time of day or night. In addition to being tasty, they’re also healthy.

They contain plenty of protein, fiber, and vitamins such as vitamin C, which helps to boost the immune system. In addition to being low in calories, they also boost generous levels of nutrients such as calcium, potassium, copper, thiamin B1 (vitamin B1), niacinamide (vitamin B3), folate (folic acid), and magnesium. 

This makes them ideal for anyone looking for something filling but healthy enough to serve as an appetizer or main course. 

Besides their nutritional value, Cheesecake Factory stuffed mushrooms are also gluten-free due to the use of a gluten-free breadcrumb mixture. This makes them perfect for those with dietary restrictions or allergies.

How To Store Cheesecake Factory Stuffed Mushrooms

It’s always best to eat fresh food to enjoy the taste, but you can store them for later use. To store cooked mushrooms in the refrigerator, transfer them to an air container or air-sealed bag and eat them before three days pass.

And for the fridging process, follow the below steps. 

  • Place the stuffed mushroom in a tray keeping enough space.
  • Put them in the fridge to set for 2 hours. 
  • Take out from the fridge and transfer the stuffed mushroom one by one to an air-sealed bag. You can use a jar or container as well. 
  • Then keep them in the fridge and store them for up to one month. Thaw them at room temperature whenever you want to eat them, bake, and enjoy them just like freshly baked stuffed mushrooms.

Cheesecake Factory Stuffed Mushrooms Nutrition

Fat42gram
Cholesterol105mg
Sodium500mg
Carbohydrate19g
Protein15g

Conclusion

In the end, I hope this cheesecake factory stuffed mushrooms recipe has left you drooling. These stuffed mushrooms are a unique way to indulge in something good without sacrificing taste. They are practically a guilty pleasure and are sure to please even the one who doesn’t like mushrooms. Trust me and try this flavorsome and comforting treat; it will delight your tastebuds.

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Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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