If you’re a fan of this popular restaurant Cheesecake Factory then you’ll love this guide for their stuffed mushrooms. This dish is a perfect appetizer or side dish that’s quick and easy to make, using simple ingredients that can be found in most kitchens.
In this article, we will provide step-by-step instructions on how to make these delicious Cheesecake Factory stuffed mushrooms in the comfort of your own home. So gather your ingredients and let’s get started on creating this tasty dish that will impress your friends and family!
What is Cheesecake Factory Stuffed Mushrooms?
Cheesecake Factory Stuffed Mushrooms are delicious appetizers that can be found on the menu of the popular restaurant chain, Cheesecake Factory.
These mushrooms are stuffed with a flavorful blend of buttery breadcrumbs, garlic, lemon juice, and Italian cheese before being baked to perfection. The result is a mouthwatering dish that’s crispy on the outside and juicy on the inside.
These stuffed mushrooms are a popular choice among diners at Cheesecake Factory. Whether served as an appetizer or side dish, these mushrooms are sure to be a hit at any gathering or dinner party.
Why You’ll Love This Cheesecake Factory Stuffed Mushrooms?
If you’re a fan of mushrooms, then these Cheesecake Factory Stuffed Mushrooms are a must-try. Here are a few reasons why you’ll love this dish:
- Easy to make: With simple ingredients and easy steps, these stuffed mushrooms are perfect for beginner cooks or anyone looking for a quick and delicious recipe.
- Bursting with flavor: The combination of buttery breadcrumbs, garlic, lemon juice, and Italian cheese creates a flavorful filling that compliments the earthy taste of the mushrooms.
- Versatile: These stuffed mushrooms can be served as an appetizer or side dish, making them a versatile addition to any meal or gathering.
- Restaurant-quality dish at home: By following this recipe, you can recreate the popular Cheesecake Factory dish in your own kitchen, saving you money and giving you the opportunity to impress your guests with a restaurant-quality dish.
- Vegetarian option: These stuffed mushrooms are a perfect choice for vegetarians, providing a tasty and satisfying alternative to meat-based appetizers.
- Nutritious: Mushrooms are a great source of essential vitamins and minerals, making this dish not only delicious but also nutritious.
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Ingredients
- Mushrooms: This is the star ingredient of the dish and it’s important to choose fresh, medium-sized button mushrooms for the best results.
- Butter: For a rich and creamy taste, use good quality butter in this recipe.
- Breadcrumbs: This adds texture to the filling and helps hold everything together. You can use regular breadcrumbs or panko breadcrumbs for a crunchier texture.
- Olive oil: This is optional, but it adds a nice flavor to the dish. You can also use vegetable oil as a substitute.
- Lemon juice: A little bit of lemon juice adds a bright and zesty flavor to the filling.
- Cheese blend: Use your favorite Italian cheese blend for this recipe. It adds a delicious cheesy goodness to the stuffed mushrooms.
- Garlic: For extra flavor, use fresh minced garlic in the filling.
- White wine: This adds a depth of flavor to the dish. You can substitute it with chicken or vegetable broth if preferred.
- Black pepper: Freshly ground black pepper adds some heat and spice to balance out the creamy filling.
- Green onions: These add a subtle onion flavor and a pop of color to the dish.
- Salt: To taste, add a pinch of salt to balance out the other flavors in the filling.
Step by Step Directions
Step 1
Prepare the Mushrooms
- Using a damp paper towel, gently clean the mushrooms and remove any dirt or debris.
- Twist off the stems and discard them.
- With a small spoon, carefully scoop out some of the mushroom caps to make room for the stuffing.
Step 2
Prepare the Filling
- In a small pan, melt butter over medium heat.
- Add the breadcrumbs and stir until they are coated in butter.
- Remove from heat and set aside.
Step 3
Combine Ingredients for Stuffing
- In a mixing bowl, combine the garlic, butter, 1/4 cup of white wine, lemon juice, and salt and pepper to taste.
- Mix together until well combined.
Step 4
Stuff the Mushrooms
- Place the mushroom caps on a baking sheet lined with parchment paper.
- Use a small spoon or your fingers to fill each cap with the filling mixture.
Step 5
Add Cheese
- Sprinkle the Italian cheese blend on top of each stuffed mushroom.
- Drizzle with a small amount of olive oil and white wine.
Step 6
Bake
- Preheat your oven to 375°F (190°C) and bake for 20 minutes, or until the cheese is melted and bubbly.
- If desired, broil for an additional 2-3 minutes to achieve a golden brown top.
Step 7
Garnish and Serve
- Remove the mushrooms from the oven and garnish with chopped green onions or chives.
- Serve hot and enjoy your delicious Cheesecake Factory Stuffed Mushrooms!
Tips
- Experiment with different types of mushrooms for different flavors and textures.
- If you prefer a crispy topping, broil the stuffed mushrooms for an additional 2-3 minutes before serving.
- Serve with a side of marinara sauce for dipping.
- For added protein, top each mushroom with cooked and crumbled Italian sausage before baking.
Nutrition Information
How to Store Cheesecake Factory Stuffed Mushrooms?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes until warmed through.
These stuffed mushrooms can also be frozen before or after baking. Simply wrap them tightly in foil or plastic wrap and place them in an airtight container. When ready to eat, thaw overnight in the refrigerator and reheat in the oven as instructed above.
What other substitute can I use in Cheesecake Factory Stuffed Mushrooms?
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Breadcrumbs: Use crushed crackers or croutons as a substitute.
- Lemon juice: White wine vinegar or apple cider vinegar can be used instead.
- Green onions: Chopped shallots or red onions can be used in place of green onions.
- Italian cheese blend: Mozzarella, parmesan, or cheddar cheese can be substituted for the Italian cheese blend.
- White wine: Chicken or vegetable broth can be used as a substitute for white wine.
Cheesecake Factory Stuffed Mushrooms Recipe
Equipment
- small pan
- baking dish
Ingredients
- 12 ounces of fresh button mushrooms
- 1.5 tablespoons of creamy rich butter, divided into 1 tablespoon and 1/2 tablespoon
- 3/8 cup of crisp breadcrumbs approximately 1/4 cup
- 1 tablespoon of optional extra virgin olive oil
- The juice from 1/4 of a zesty lemon
- 5/8 cup of a delightful Italian cheese blend divided into 1/2 cup and 2 tablespoons
- 1.5 cloves of pungent garlic
- 5/16 cup of high-quality white wine divided into 1/4 cup and 1 tablespoon
- 1/4 teaspoon of freshly ground black pepper to taste
- 1.5 sprigs of fresh green onions
- 1/4 teaspoon of fine salt to taste
Instructions
- Begin by gently cleaning fresh button mushrooms with a damp paper towel, ensuring that all dirt and debris are removed. Next, delicately twist off the mushroom stems and discard them. With a small spoon, carefully scoop out some of the mushroom caps to make space for the flavorful stuffing.
- In a small pan, melt rich and creamy butter over medium heat. Once melted, add crisp breadcrumbs and stir until they are coated in the delicious butter. Set this mixture aside for later use.
- To create the filling, combine pungent garlic, the melted butter and breadcrumb mixture from step two, high-quality white wine, zesty lemon juice, and a pinch of salt and pepper to taste in a mixing bowl. Mix these ingredients together until they are well combined.
- Carefully place the mushroom caps on a baking sheet lined with parchment paper. Use either a small spoon or your fingertips to fill each cap with the flavorful stuffing mixture.
- Sprinkle a delightful Italian cheese blend on top of each stuffed mushroom. Drizzle with a touch of extra virgin olive oil and white wine for added flavor.
- Preheat your oven to 375°F (190°C) and bake the stuffed mushrooms for approximately 20 minutes, or until the cheese is melted and bubbling. For a golden brown finish, broil for an additional 2-3 minutes.
- Once removed from the oven, add a final touch of chopped green onions or chives as a garnish. Serve these delectable Cheesecake Factory Stuffed Mushrooms while hot and enjoy their irresistible flavors!
Notes
- Experiment with different types of mushrooms for different flavors and textures.
- If you prefer a crispy topping, broil the stuffed mushrooms for an additional 2-3 minutes before serving.
- Serve with a side of marinara sauce for dipping.
- For added protein, top each mushroom with cooked and crumbled Italian sausage before baking.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the filling and stuff the mushrooms up to a day in advance. Just cover and refrigerate until ready to bake.
Can I make this dish vegan?
Yes, you can substitute the butter with plant-based butter and use a vegan cheese blend for a delicious vegan version of this recipe.
Can these stuffed mushrooms be made on the grill?
Yes, you can place them on a preheated grill over medium heat for 15-20 minutes or until the cheese is melted and the mushrooms are cooked through. Use foil to prevent them from falling through the grates.
Conclusion
These Cheesecake Factory Stuffed Mushrooms are a crowd-pleasing appetizer that can be easily made at home. They are packed with flavor, easy to make, and perfect for any occasion.
Try them out and impress your friends and family with this delicious recipe! Thank you for reading. Please share this article with your friends and family!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.