CHEESECAKE FACTORY STUFFED MUSHROOMS RECIPES

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CHEESECAKE FACTORY'S STUFFED MUSHROOMS RECIPE - RECIPES.NET



Cheesecake Factory's Stuffed Mushrooms Recipe - Recipes.net image

Enjoy Cheesecake Factory's Stuffed Mushrooms in the comfort of your home! Recreate a plate of tender stuffed mushrooms made cheesy with this easy recipe.

Provided by Andrea

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 12

1 lb rinsed and stemmed large portobello mushrooms
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp minced garlic cloves
1 tbsp minced green onions
½ tbsp white wine
1 tbsp lemon concentrate
½ cup bread crumbs
1 tbsp Italian seasoning
¼ cup grated or powdered, plus more to serve parmesan cheese
1 cup grated mozzarella cheese
chopped, to serve parsley

Steps:

  • Preheat your oven to 350 degrees F.
  • Combine the breadcrumbs and Italian seasoning. Set aside.
  • Brush each mushroom with olive oil.
  • Place in a baking pan lined with parchment. Place remaining olive oil with butter in a skillet.
  • Melt butter over medium heat.
  • Saute garlic and green onions for 3 to 4 minutes. Transfer to a bowl.
  • Combine wine, lemon concentrate, cheese, and bread crumbs into sauteed onions. Mix well.
  • Spoon filling in mushroom caps and press gently to pack in the filling.
  • Bake for 8 to 10 minutes or until cheese melts.
  • Garnish with parmesan cheese and parsley.
  • Serve and enjoy!

Nutrition Facts : Calories 107.00kcal, CarbohydrateContent 6.00g, CholesterolContent 14.00mg, FatContent 7.00g, FiberContent 1.00g, ProteinContent 5.00g, SaturatedFatContent 3.00g, ServingSize 6.00 , SodiumContent 152.00mg, SugarContent 1.00g

DELICIOUS STUFFED MUSHROOMS RECIPE - FOOD.COM



Delicious Stuffed Mushrooms Recipe - Food.com image

This is a replica of the delicious stuffed mushrooms served at Chessecake Factory and want to share it here. Enjoy them.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 13

12 large mushrooms, rinsed (can use Portobello or Shiitake mushrooms)
2 tablespoons olive oil
2 tablespoons butter
2 fresh garlic cloves, finely chopped
3 green onions, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon dried oregano
1 teaspoon salt (or to taste)
1 teaspoon black pepper, freshly ground
3/4 cup sherry wine (or use Sauvignon Blanc)
1 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1/2 cup Fontina cheese, grated (divided)

Steps:

  • Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
  • Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
  • Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
  • Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
  • Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
  • Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
  • Note: these are great at room temperature, or even still oven warm. Enjoy.
  • MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.

Nutrition Facts : Calories 179.9, FatContent 7.4, SaturatedFatContent 3.3, CholesterolContent 14.1, SodiumContent 492.3, CarbohydrateContent 10.5, FiberContent 0.9, SugarContent 1.8, ProteinContent 5.1

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