Cheesecake Factory-Style Stuffed Mushrooms, Made with Simple Ingredients
These stuffed mushrooms are a classic party favorite using easy-to-find ingredients and taste just like the Cheesecake Factory Stuffed Mushrooms recipe. The rich, earthy flavor of the mushrooms pairs perfectly with the mixture of buttery bread crumbs and cheese, making it perfect for a delicious appetizer or side dish.
Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 25 Minutes (stovetop & oven)
Total Time: 40 Minutes
- These copycat Cheesecake Factory stuffed mushrooms are filled with a buttery breadcrumb (panko works best) garlic, onion, parmesan and white wine.
- Cook the stuffing on top of the stove first, then bake the filled mushroom caps in the oven.
Stuffed Mushroom Ingredient List
- Mushrooms – Medium-sized cremini or white button
- Bread crumbs – Panko works best for a crunchy topping, but regular work too
- Italian seasoning or Oregano and Basil
- Garlic or garlic powder
- Onions
- Butter
- Parmesan cheese
- White wine such as sauvignon blanc, pinot grigio or broth for a non-alcoholic version
How to Make Cheesecake Factory Stuffed Mushrooms
- Prepare: Wipe the mushrooms clean with a damp cloth or paper towel, and season the caps with salt and pepper and a light drizzle of olive oil. Chop the onions and garlic and measure the remaining ingredients.
- Prep the mushrooms: Remove the stems, then chop them with a knife of pulse in a food processor.
- Start the stuffing: Melt the butter in a heavy skillet over medium-high heat. Once hot, turn ot medium, add the diced mushrooms, garlic and onions, then cook until softened.
- Finish the stuffing: Stir in the breadcrumbs, wine, Italian seasoning, and cheese. Cook until the wine is cooked off and the cheese has melted.
- Stuff: Spoon the filling into the caps, set it in one layer on a baking sheet, then bake 15 to 20 minutes, until the cheese melts and a little liquid pools in the pan.
Tips for the Best Stuffed Mushrooms
- Don’t overstuff – While it might be tempting to pack in the filling, leave some room to allow the filling to expand during baking.
- Press the filling down – As you stuff the mushrooms gently press the filling into the mushrooms to keep the stuffing from falling out.
- Use parchment paper – Line the baking sheet with parchment paper for easy clean-up and it will also prevent the mushrooms from sticking to the pan.
- Use panko breadcrumbs – For best results they add a nice texture to the stuffing mixture.
- Enhance the color and flavor – Give the stuffed mushrooms a light dusting of paprika or a sprinkle for kosher salt before baking.
Serving Suggestions
These are great appetizers to serve with a cheese board and don’t forget your favorite beverage of choice. They are a hit for any game day, especially when served hot with extra gooey melted cheese.
Stuffed mushrooms are also a great side dish served with grilled steak.
Recipe Variations
Spinach and feta – Add a handful of chopped spinach and a splash of lemon juice to the breadcrumbs in the skillet; instead of Parmesan cheese, use feta cheese crumbles.
Sun-dried tomatoes – Mix chopped sun-dried tomatoes into the stuffing mix and top the mushrooms with shredded mozzarella cheese
Vegan -Use olive oil and vegan cheese or nutritional yeast.
Alcohol-Free – Replace the wine with an equal amount of vegetable or chicken broth.
How to Store Leftovers
Store leftover mushrooms in an airtight container for up to four days. Reheat leftover mushrooms in the oven at 350 degrees f, or in the microwave.
Frequently Asked Questions About Cheesecake Factory Stuffed Mushrooms
The flavor comes from sautéed mushroom stems, garlic, and onion mixed with buttery breadcrumbs, Parmesan, Italian seasibubgm and a splash of white wine, then baked until hot and melty.
Freezing is not recommended. Mushrooms hold a lot of water, and they can turn mushy after thawing.
Yes, you can. Arrange the mushrooms on your air fryer tray or basket and air fry at 400 for about 10 minutes. Keep in mind that cook times can vary depending on your air fryer model.
Yes. Assemble them, store in an airtight container in the fridge for up to 2 days, then bring to room temperature before baking. Add a little extra cheese on top just before baking.
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Stuffed Mushrooms
Equipment
Ingredients
- 8 ounces Mushrooms cremini or white button medium sized
- 2 cloves Garlic
- 2 Green onions diced
- 1/2 cup Parmesan Cheese shredded
- 1 teaspoon Italian seasoning
- 1/2 cup Bread crumbs
- 1 tablespoon Butter
- 1/4 cup White wine
Instructions
- Prepare the ingredients: Wipe the mushrooms clean with a damp cloth or paper towel. Chop the onions, garlic and measure the ingredients.
- Preheat the oven to 350 degrees
- Remove the stems from 8 ounces Mushrooms . Dice the stems or pulse them in a food processor.
- Melt 1 tablespoon Butter in a skillet over medium heat. Once the butter has melted add the chopped mushroom stems, 2 Green onions, chopped, and 2 cloves Garlic, chopped. Cook until they begin to soften (3 to 5 minutes).
- Stir in 1/2 cup Parmesan Cheese1 teaspoon Italian seasoning and 1/2 cup Bread crumbs.
- Add 1/4 cup White wine and reduce the heat to low. Cook for a few mintues until the wine is absorbed and the cheese melts.
- Use a spoon to stuff each mushroom cap and top with a little bit of parmesan cheese.
- Arrange the stuffed mushrooms on a parchment lined baking sheet and bake for 15 to 20 minutes until you see a little bit of liquid released from the mushrooms.
