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Cheesecake Factory Stuffed Mushrooms Recipe Card

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Savory stuffed mushrooms filled with a rich blend of cheeses, breadcrumbs, and aromatic herbs, inspired by a popular restaurant favorite. Perfect as a warm appetizer or party snack.

Ingredients

  • 1 pound baby bella or portobello mushrooms
  • 2 garlic cloves, minced
  • 2 green onions, minced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1/4 cup Madeira wine
  • 1 tsp lemon juice
  • 1 cup Italian-style seasoned breadcrumbs
  • 1/2 cup Parmesan cheese, grated, plus extra for topping
  • 1/2 cup mozzarella or fontina cheese, grated
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Remove the stems from the mushrooms, wash them, and pat dry with paper towels.
  3. Heat 1 tablespoon olive oil and butter in a skillet. Add garlic and green onions and sauté for 2–3 minutes until fragrant.
  4. Add chopped mushroom stems and cook for 1 minute. Remove from heat, let cool, and transfer to a bowl.
  5. Stir in Madeira wine, breadcrumbs, Parmesan cheese, lemon juice, and mozzarella or fontina. Mix well and season with salt and pepper.
  6. Brush mushroom caps with remaining olive oil and place them in a mini muffin tray.
  7. Fill each mushroom with the prepared stuffing mixture.
  8. Bake for 8–10 minutes until the tops are golden and mushrooms are tender.
  9. Remove from oven and garnish with parsley and extra Parmesan if desired.
  10. Serve hot as an appetizer or snack.

Notes

  • Fontina can be used for a richer, creamier flavor compared to mozzarella.
  • Do not overbake to prevent mushrooms from becoming soggy.
  • Can be prepared ahead and refrigerated before baking.
  • Serve immediately for best texture and flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/cheesecake-factory-stuffed-mushrooms-recipe-card/