The Ultimate Stuffed Mushrooms [Video]
Indulge in the rich and creamy delight of Cheesecake Factory's Stuffed Mushrooms! These savory bites are the perfect appetizer to satisfy your cravings.
Servings: 4
Equipment
- Mini Muffin Tin – The cups in a muffin tin can hold your stuffed mushrooms upright, which is important for making sure they don’t tip over and spill the stuffing all over while they’re baking.
- Food processor – This will help you get the stuffing together more smoothly.
Ingredients
- 1 lb baby bella or portobello mushrooms (Large caps)
- 2 cloves garlic minced
- 2 green onions / scallions minced
- 2 Tbsp olive oil divided
- 2 Tbsp butter
- ¼ cup Madeira wine (or dry Sherry)
- 1 tsp lemon juice
- 1 cup Italian-style seasoned breadcrumbs
- ½ cup Parmesan cheese grated, plus extra for topping
- ½ cup Mozzarella or Fontina cheese, or Asiago grated
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the stems from the mushrooms and wash them. Pat the mushrooms dry with paper towels.
- In a heavy skillet, heat the remaining olive oil and melt the butter. Add minced garlic and green onions, sauté for 2-3 minutes until fragrant.
- Add the mushroom stems to the skillet and cook for 1 minute. Remove from heat. Allow mixture to cool and transfer it to a mixing bowl.
- Stir in wine, Italian-style seasoned breadcrumbs, Parmesan cheese, lemon juice, and mozzarella or fontina cheese. Mix until well combined. Set aside while you arrange the mushrooms.
- Brush the mushrooms with olive oil and place them in the cups of a mini muffin tray.
- Use a small spoon or cookie scoop to fill the mushroom hollows with the prepared mixture.
- Bake in the preheated oven for 8-10 minutes or until the stuffing starts to brown on top and the mushrooms are cooked through.
- Remove from the oven. Garnish with parsley, basil, or additional Parmesan cheese if desired.
- Serve hot as an appetizer or snack.
Notes
- To prevent mushrooms from getting soggy, avoid soaking them in water. Pat them dry after washing.
- Bake the mushrooms at 350-400°F until they are dry and crispy.
- Use wine instead of water for added flavor without making the mushrooms soggy.
Video
This is a video of a slightly different version of The Cheesecake Factory Stuffed Mushrooms:
