Cheesecake Factory At Home – Easy Stuffed Mushroom Recipe
Making Stuffed Mushrooms
Cheesecake Factory At Home – Easy Stuffed Mushroom Recipe
My daughter who absolutely does not cook, surprised me when she made copycat Cheesecake Factory Stuffed Mushrooms.
I was surprised because she is someone who does not like to cook. I have had famous chefs give her lessons, and that did not work. She says I am the reason she does not cook because I hovered over her when she would try to cook.
It seems as though quarantine woke up something in her. She claims that she is cooks better at her house. She has been experimenting and trying new recipes.
She recently made copycat Cheesecake Factory Stuffed Mushrooms. I was not sure how they were going to turn out. Sometimes the easier things to prepare may not turn out as we expect them to.
She followed this simple recipe, and we were all pleasantly surprised.
Copycat Cheesecake Factory Stuffed Mushrooms Recipe:
*This recipe makes four servings.
Ingredients For Stuffed Mushrooms:
- 1 pound large button mushrooms
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 green onions, minced
- 3/4 cup sherry or white wine (divided use)
juice of 1/2 lemon - salt and freshly ground pepper
- 1 cup Italian style seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup grated fontina cheese (divided use)
Cooking Directions:
Preheat oven to 350 degrees. Rinse mushrooms well, pat dry, and remove stems. Reserve stems. Use a pastry brush to coat mushroom tops all over with olive oil. Place in a shallow baking pan, large enough to hold them in a single layer. Finely chop the stems, and set them aside. Place any remaining olive oil with the butter in a heavy skillet and melt butter over medium heat. Saute garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems, and cook a minute more.
Off heat, stir in 1/4 cup of the wine, the lemon juice, and bread crumbs. Toss with 2 forks to mix well. Stir in the parmesan and half the fontina. The mixture should be moist enough to stick together. Add more wine if needed. Spoon filling into mushroom caps. Top with remaining fontina. Pour remaining wine over the mushrooms (it will run off to make a sauce). Bake 8 to 10 minutes, or until cheese melts and mushrooms are cooked through. We like our mushrooms to cook for about 15 minutes. Spoon pan liquid over mushrooms and serve.
We have even warmed these mushrooms the next day, in the oven and they were delicious.
I am telling you, these mushrooms were so delicious. My son who does not like mushrooms, at a couple of these.
Now my daughter believes she cooks very well. I am looking forward to seeing what she is going to prepare next.
