Cheesecake Factory Stuffed Mushrooms
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Cheesecake Factory Stuffed Mushrooms are the best appetizer on their menu! This authentic copycat recipe is stuffed with Fontina & Parmesan cheeses, more mushrooms and – of course – garlic. Then, the mushrooms are drizzled with a creamy red wine reduction. This recipe is spot on to the Cheesecake Factory!
What You Will ❤️ About Stuffed Mushrooms
- Quick to Make! This takes about 10 minutes of prep time and 15 minutes of cook time!
- Savory & Delicious! The mushrooms themselves have a delicious mushroom & garlic breaded stuffing – but the red wine reduction sauce really makes the dish!
- Cheesy! Come on – there’s nothing more people love than cheese and this has Parmesan & Fontina cheese.
Cheesecake Factory Stuffed Mushrooms Recipe Ingredients
These stuffed mushrooms are easy to make and have pretty common pantry ingredients other than mushrooms and cheeses. Here’s what you’ll need for one of their most delicious appetizers:
- mushrooms – can be White Button Mushrooms or Baby Bella – to stay true to Cheesecake Factory – be sure to use smaller mushrooms such as these vs. a large portobello mushrooms
- white bread – I like to use white bread vs. bread crumbs – it makes for a softer stuffing
- egg – eggs serve as a binder for all the ingredients to hold together in the mushrooms
- Parmesan cheese, freshly grated
- Fontina cheese, freshly grated – If you can’t find Fontina, you can use gouda, gruyere or even provolone cheese. It’s richer and meltier than Parmesan and is a great compliment!
- You could also swap out Mozzarella cheese if that’s in your fridge.
- Spices: Italian seasoning, minced onion, garlic cloves, salt & pepper
- Sauce:
- butter – you can use salted or unsalted butter
- red wine – I’m not a wine drinker but this is an essential ingredient. I buy the little 4-packs of wine so I always have a little red and white wine on hand for cooking
- You can sub out and use beef broth if you want to skip the alcohol
- heavy cream
Instructions for How to Make Stuffed Mushrooms
There are a few other copycat recipes out there for Cheesecake Factory Stuffed Mushrooms, but this is the only one that truly matches up to the Cheesecake Factory Menu with the Fontina cheese and red wine sauce. BONUS: it’s easy to make!
- Preheat the oven to 375º.
- Place bread slices in blender or food processor and pulse to coarse breadcrumbs (not to fine).
- In a medium mixing bowl, combine breadcrumbs, cheeses, Italian seasoning, salt, pepper and beaten egg. Set aside.
- Rinse and clean dirt from the mushrooms. Pat dry with a paper towel. Remove stems and place mushroom tops, cap down in a single layer in a shallow baking pan.
- Mince the mushrooms stems (you can also put them in a food processor)
- In a small skillet on med-high heat, add 2 tbsp butter. Once butter melt, add minced mushroom stems, onion and 1 minced garlic clove. Sauté garlic for 1 ½-2 minutes. Remove from heat, transfer to a separate bowl and allow to cool for 2-3 minutes.
- Rinse the skillet, and place back on stove on medium heat, add 4 tbsp butter and 1 minced garlic clove. Saute for 1-2 min. Add red wine and whisk to combine. Allow this sauce to reduce by half. Reduce heat to low and add cream. Whisk to combine.
- Combine the cooled mushroom mixture with bread mixture and fold until combined. Using your hands, scoop ball of mixture and place on each mushroom cap. Push on the stuffing so it gets set into the mushroom but keeps a fairly rounded shape. Set caps back onto baking tray.
- Spoon the reduced wine sauce into the casserole dish and bake for 8-10 minutes. Broil on low for 2 min.
- Remove baking dish from the oven and sprinkle with fresh parsley and Parmesan cheese. Spoon sauce over mushrooms as you serve them.
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Tips, Tricks & FAQs
Cheesecake Factory Stuffed Mushrooms are filled with Fontina and Parmesan Cheese, Garlic and Herbs in a Wine Sauce
I toss the mushrooms in a colander and lightly brush them with a sponge and rinse under luke warm water. Then pat dry with a paper towel.
Some folks recommend a cookie scoop – I found just using your hands is easier. Grab a small “scoop” of stuffing and press into the mushroom cap forming into a mound.
Yes – this dish can be made ahead of time. Prepare the stuffed mushrooms and refrigerate before baking and before making the sauce.
You may have too much butter or egg in the recipe. The sauce is just enough to cover the bottom of the pan – so it shouldn’t make the mushrooms too wet. Resist the urge to pour butter or sauce over the mushrooms. They’ll get juicy on their own.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes.
Yes – but freeze before baking. At the point when the mushrooms are stuffed, place in an air tight container and freeze. Thaw in the refrigerator overnight and then bake and make your sauce fresh.
Stuffed Mushroom Recipe Variations
This side dish can be tweaked to fit your family’s favorites or what’s in your pantry. Here are some ideas on how to modify the recipe if you like:
- Cheeses – If you can’t find Fontina, sub out with an equally creamy and rich cheese like gouda, gruyere or even provolone
- Meat/Shrimp – Dice up a few raw shrimp and add into the stuffing mixture for a seafood switch-up! A half-cup of Italian sausage or a 2 slices of uncooked minced bacon would also work well with these ingredients.
- Sauce – This has a creamy red wine reduction but you could easily swap out with a jarred alfredo or marinara for a time saver.
- Veggies – Add some sauteed onions to the mixture for a little extra bite
- Mushrooms – There are many types of mushrooms – use what you like (that is still stuffable) – swap out and use full size portabellas!
What to serve with Stuffed Mushrooms
More Cheesecake Factory Recipes
- Spicy Chipotle Chicken Pasta
- Cheesecake Factory Carbonara
- CF Chicken & Broccoli Pasta
- More CF Recipes
More Mushroom Recipes
Cheesecake Factory Stuffed Mushrooms
Ingredients
- 16 oz mushrooms
- 4 slices white bread
- 1/2 cup Parmesan cheese grated
- 1/2 cup Fontina cheese grated
- 1 tbsp Italian seasoning
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1 egg beaten
- 2 tbsp minced onion raw
- 2 large garlic cloves minced, divided
- 6 tbsp butter divided
- 1 cup red wine
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375º.
- Place bread slices in blender or food processor and pulse to coarse breadcrumbs (not to fine).4 slices white bread
- In a medium mixing bowl, combine breadcrumbs, cheeses, Italian seasoning salt, pepper and beaten egg. Set aside.1/2 cup Parmesan cheese, 1/2 cup Fontina cheese, 1 tbsp Italian seasoning, 1 egg, 1/4 tsp Kosher salt, 1/4 tsp black pepper
- Rinse and clean dirt from the mushrooms. Pat dry with a paper towel. Remove stems and place mushroom tops, cap down in a single layer in a shallow baking pan.16 oz mushrooms
- Mince the mushrooms stems (you can also put them in a food processor)
- In a small skillet on med-high heat, add 2 tbsp butter. Once butter melt, add minced mushroom stems, onion and 1 minced garlic clove. Sauté garlic for 1 ½-2 minutes. Remove from heat, transfer to a separate bowl and allow to cool for 2-3 minutes.2 tbsp minced onion, 6 tbsp butter, 2 large garlic cloves
- Rinse the skillet, and place back on stove on medium heat, add 4 tbsp butter and 1 minced garlic clove. Saute for 1-2 min. Add red wine and whisk to combine. Allow this sauce to reduce by half. Reduce heat to low and add cream. Whisk to combine.2 large garlic cloves, 6 tbsp butter, 1 cup red wine, 1/2 cup heavy cream
- Combine the cooled mushroom mixture with bread mixture and fold until combined. Using your hands, scoop ball of mixture and place on each mushroom cap. Push on the stuffing so it gets set into the mushroom but keeps a fairly rounded shape. Set caps back onto baking tray.
- Spoon the reduced wine sauce into the casserole dish and bake for 8-10 minutes. Broil on low for 2 min.
- Remove baking dish from the oven and sprinkle with fresh parsley and Parmesan cheese. Spoon sauce over mushrooms as you serve them.
Notes
- If you can’t find Fontina, you can use gouda, gruyere or even provolone cheese. It’s richer and meltier than Parmesan and is a great compliment!
Fantastic! Instructions a little confusing when it came to adding garlic.
Being a seasoned cook myself, I figured it out. I did use Marsala instead of red wine since that is what Cheesecake factory mushrooms taste like they are made with. Pretty much identical.
Thanks for the tip on marsala. Re: garlic – it’s one clove in each part! 🙂 Glad you liked!