Cheesecake Factory Baked Stuffed Mushrooms Recipe

If you love the Baked Stuffed Mushrooms from The Cheesecake Factory, you’re in for a treat! These delicious mushrooms are juicy, cheesy, and packed with a rich, savory filling that includes garlic, herbs, cream cheese, and Parmesan. This easy, restaurant-quality dish makes a perfect appetizer, side dish, or party snack.

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp paper towel (avoid rinsing with water to prevent sogginess).
3. Remove the stems, finely chop them, and set aside for the filling.
4. Brush mushroom caps with olive oil and sprinkle with salt and black pepper. Place them stem-side up on a parchment-lined baking sheet.

Step 2: Make the Stuffing

1. Melt butter in a skillet over medium heat.
2. Add onions and garlic, and sauté for 2 minutes until fragrant.
3. Stir in chopped mushroom stems, cook for 3-4 minutes until softened.
4. Add breadcrumbs, Italian seasoning, red pepper flakes, and stir to toast for 1 minute.
5. Remove from heat and mix in cream cheese, Parmesan, mozzarella, parsley, lemon juice, and Worcestershire sauce.
6. Season with salt and pepper to taste. Let the mixture cool slightly before stuffing.

Step 3: Stuff the Mushrooms

1. Using a spoon, fill each mushroom cap with the prepared stuffing. Press down slightly to compact the filling.
2. Mix together Parmesan cheese, breadcrumbs, and melted butter, then sprinkle on top of each stuffed mushroom.

Step 4: Bake the Stuffed Mushrooms

1. Bake for 18-20 minutes until mushrooms are tender and the tops are golden brown.
2. If you prefer a crispier top, broil for 1-2 minutes at the end.
3. Remove from oven, let cool for 5 minutes, and garnish with chopped parsley.

Tips & Tricks

For the Best Stuffed Mushrooms:

• Choose Large Mushrooms – White button or cremini mushrooms work best.
• Don’t Overfill – Stuff enough for flavor, but not so much that it spills over.
• Bake on a Wire Rack – This prevents the mushrooms from getting soggy.

Ingredient Substitutions:

• Dairy-Free Version: Use dairy-free cream cheese and skip Parmesan.
• Low-Carb Option: Replace breadcrumbs with almond flour.
• Gluten-Free Version: Use gluten-free panko breadcrumbs.

Variations & Customizations

1. Crab-Stuffed Mushrooms

• Add ½ cup of lump crab meat to the stuffing for a seafood twist.

2. Sausage-Stuffed Mushrooms

• Brown ¼ cup of Italian sausage and mix it into the filling.

3. Spinach & Artichoke Stuffed Mushrooms

• Add ¼ cup of chopped spinach and 2 tbsp of diced artichokes for a creamy, veggie-packed version.

Serving Suggestions

Stuffed mushrooms pair well with:

• Garlic Bread – For a classic Italian appetizer spread.
• Caesar Salad – A light, fresh contrast to the cheesy mushrooms.
• Steak or Chicken – Serve as a side dish to complement a protein-rich meal.

Yield: 4

Cheesecake Factory Baked Stuffed Mushrooms Recipe

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If you love the Baked Stuffed Mushrooms from The Cheesecake Factory, you’re in for a treat! These delicious mushrooms are juicy, cheesy, and packed with a rich, savory filling that includes garlic, herbs, cream cheese, and Parmesan. This easy, restaurant-quality dish makes a perfect appetizer, side dish, or party snack.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 large white mushrooms (stems removed and finely chopped)
• 2 tbsp unsalted butter
• 3 cloves garlic (minced)
• ¼ cup onion (finely diced)
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• 2 tbsp cream cheese (softened)
• 1 tbsp fresh parsley (chopped)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp olive oil (for drizzling)
• ¼ cup chicken or vegetable broth (for baking)

Instructions

1. Preheat Oven & Prep Mushrooms:
   Preheat oven to 375°F (190°C).
   Lightly grease a baking dish and arrange the mushroom caps, hollow side up.
   
2. Make the Filling:
   In a skillet over medium heat, melt the butter.
   Add the chopped mushroom stems, garlic, and onion. Sauté for 3-4 minutes until softened.
   Stir in breadcrumbs, Parmesan cheese, mozzarella, cream cheese, parsley, salt, black pepper, and red pepper flakes. Mix well until combined.
   
3. Stuff the Mushrooms:
   Spoon the filling into each mushroom cap, pressing it down slightly.
   Drizzle with olive oil for a golden finish.
   
4. Bake:
   Pour ¼ cup broth into the baking dish (this keeps mushrooms moist).
   Bake for 18-20 minutes until mushrooms are tender and tops are golden brown.
   
5. Serve:
   Garnish with extra Parmesan and parsley.
   Serve warm and enjoy!

Notes

Want extra cheesiness? Add more mozzarella or a sprinkle of Gruyère on top.

Make it meatier: Add crumbled cooked sausage or bacon to the filling.

Pairing Suggestion: Serve as an appetizer with garlic aioli or a side of marinara sauce.