Cheesecake Factory Stuffed Mushrooms Recipe
This Cheesecake Factory Stuffed Mushrooms Recipe blends mushrooms, garlic, butter, and Parmesan into the ultimate creamy, savory appetizer.
Equipment
- A baking sheet or oven-safe skillet
- Mixing bowls
- A small sauté pan
- Measuring cups and spoons.
- Something to stuff with, a spoon or piping bag.
- Pastry brush (to brush with butter)
Ingredients
For the Stuffed Mushrooms:
- 16 huge white mushrooms with stems taken out and cleaned.
- 3 Tb. unsalted butter.
- 2 cloves garlic minced
- 1/3 cup chopped mushroom stems finely
- 1/4 cup finely diced onion
- 1/4 cup cream cheese softened
- 1/3 cup grated Parmesan cheese
- 1/4 cup seasoned breadcrumbs
- 1 tablespoon chopped parsley
- Black pepper and salt to taste.
To make the White Wine Butter Sauce:
- 3 tablespoons butter
- 1/4 cup dry white wine such as Chardonnay or Pinot Grigio
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream uncooked cream, optional
For Topping:
- 2 tablespoons Parmesan cheese.
- 1 tablespoon melted butter
- And a dust of breadcrumbs so crisp.
Instructions
Step 1: Prep the Mushrooms
- Wipe your mushrooms clean with a damp paper towel (do not soak them, mushrooms take in water). Peel away the stems and make a side of them.
Step 2: Make the Filling
- Melt the butter in a small pan and saute the chopped mushroom stems and onion over medium heat till they become soft and the moisture comes out. Add minced garlic, and cook one minute more or until fragrant.
- Put this mixture in a bowl and allow it to cool down. Add in the cream cheese, Parmesan, breadcrumbs, parsley, salt and pepper. Stir until thick and creamy - there is your stuffing magic.
Step 3: Stuff the Mushrooms
- Pipe or spoon the filling over the tops of the mushrooms. Don’t be shy — mound it high! On a lightly oiled baking dish, put the stuffed mushrooms.
Step 4: Young White Wine Butter Sauce.
- Prepare in a small saucepan- Butter melted, white wine and garlic powder. Bake for 2-3 minutes until a little. Add lemon juice and heavy cream (optional). Put this sauce into the bottom of your baking dish - it will bake the mushrooms in it, and they will absorb all that buttery goodness.
Step 5: Bake Until Golden
- Preheat the oven to 375°F (190°C). Bake with the top exposed 20-25 minutes, till tops are golden and filling is bubbly.
Step 6: Garnish and Serve
- Take it out of the oven and pour more Parmesan on it and sprinkle it with parsley. Eat them straight away, out of the dish, pouring over each a little of that white wine butter sauce.