Cheesecake Factory Stuffed Mushrooms Recipe
Cheesecake Factory stuffed mushrooms are stuffed with the mixture of cheese, breadcrumbs, lemon concentrate, white wine, and sauteed onions. The bread crumbs on top give a nice buttery crunch to the mushrooms. These mushrooms are brushed with melted butter on top and are roasted in the oven to perfection.
Equipment
- Bowl
- Saucepan
- Spatula
- Spoon
- Brush
- Kitchen Tongs
- Oven
- Baking Pan
Ingredients
- 1 pound Large Portobello Mushrooms (rinsed and stemmed)
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 1 tablespoon Garlic Cloves (minced)
- 1 tablespoon Green Onions (minced)
- ½ tablespoon White Wine
- 1 tablespoon Lemon Concentrate
- ½ cup Bread Crumbs
- 1 tablespoon Italian Seasoning
- ¼ cup Parmesan Cheese (grated or powdered, plus more to serve)
- 1 cup Mozzarella Cheese (grated)
- Parsley (chopped, to serve)
Instructions
- In a bowl, combine breadcrumbs with Italian seasoning and set this mixture aside. Heat olive oil and butter to the skillet over medium heat. When butter melts, add saute garlic and green onions to the skillet for about 3 to 4 minutes. Transfer cooked onions and garlic into another bowl.
- Mix cheese with wine, lemon concentrate, and sauteed onions in a bowl. Coat the mushroom heads inside out with olive oil and spoon the stuffing into the mushrooms. Press these mushrooms lightly using a spoon to pack them with the stuffing.
- Now, bake these mushrooms in a preheated oven (350 F) for about 8 to 10 minutes. Let the cheese in the mushrooms melt. Garnish it with parsley and grated parmesan cheese and enjoy.
Video
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 258mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg
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