This post may contain affiliate links. For more information, please see our disclosure policy.
Cheesecake Factory Stuffed Mushrooms
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!
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
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- 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!
Nutrition
Serving: 4mushroomsCalories: 536kcalCarbohydrates: 22gProtein: 17gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 783mgPotassium: 579mgFiber: 2gSugar: 5gVitamin A: 1304IUVitamin C: 3mgCalcium: 318mgIron: 3mg
Tried this recipe?Let us know how it was!
