Name: Cheesecake Factory Stuffed Mushrooms Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 large portobello mushrooms (or 8 smaller ones); 1 tablespoon olive oil; ½ medium onion (chopped); 4 cloves garlic (minced); ½ medium green bell pepper (chopped); 2 cups spinach (chopped); 4 cocktail tomatoes (chopped); ¼ cup goat cheese (crumbled); ¼ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1 tablespoon hot sauce (Frank’s); ½ cup breadcrumbs; ½ cup mozzarella cheese (shredded)

This recipe for cheesecake factory stuffed mushrooms is scrumptious and would be an excellent choice to present to your loved ones during a get-together. The mushrooms are stuffed with a variety of vegetables and cheese, resulting in an excellent appetizer. This recipe is easy to make and is a popular favorite every time it’s served.

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Cheesecake Factory Stuffed Mushrooms Recipe

What Are Portobello Mushrooms?

Despite their name, portobello mushrooms are actually just the completely mature form of cremini mushrooms; they’re only bigger and darker, making them ideal for stuffing or grilling.

Cheesecake Factory Stuffed Mushrooms Ingredients

Portobello Mushrooms. There is a range of sizes available for portobello mushrooms. You are able to use both huge portobello mushrooms as well as little portobello mushrooms in this recipe. Having stated that, cremini mushrooms and normal white mushrooms may both be stuffed; choose whichever type of mushroom you like most. The one and only thing you need to bear in mind are that the stuffing capacity of the mushrooms increases with decreasing size.
Cheese. Although goat cheese and mozzarella were the types of cheese that were utilized in the preparation of this cheesecake factory recipe, you are free to substitute whichever cheeses you choose.
Veggies. We utilized a mixture of spinach, bell peppers, and tomatoes; however, you are free to use whichever vegetables you choose.
Onion And Garlic. The flavor of the filling will be improved by the use of these items.
Breadcrumbs. Essential for providing some cohesiveness to the vegetables. You may use Italian breadcrumbs or panko breadcrumbs, whichever you choose.
Hot Sauce. This is an ingredient that is completely optional, and you should only use it in the stuffed mushrooms if you want them to have a bit of a kick.

How To Clean Portobello Mushrooms?

Instead of rinsing mushrooms, the best method to clean them is to wipe them down. In many recipes for oven-baked portobello mushrooms, the gills are removed before baking; however, in this case, we keep the gills intact so that the mushrooms retain more taste and moisture.

To begin, take the stem off of the plant. Either cut it off with a knife or twist it off to get rid of it. Instead of throwing away the stem, you should save it so that you may cut it up and use it in the stuffing.
Soak a piece of paper towel in water. You may also use a brush specifically designed for cleaning mushrooms.
To clean the exterior of the cap, scrape it with the paper towel in a gentle circular motion. It’s also a good idea to give the gills a good cleaning, but don’t take them out.

Can I Grill Stuffed Mushrooms Instead?

Absolutely! These filled mushrooms are ideal for grilling; to do so, simply warm your barbecue to medium-high heat and cook the mushrooms in an enclosed barbecue for around ten to fifteen minutes.

How To Make Cheesecake Factory Stuffed Mushrooms

Preheat the oven to 400 degrees F.
Carefully remove the stems from the mushrooms and set them aside for use in the stuffing. Once the stems have been saved, slice them into small pieces.
Bake the mushrooms on a baking sheet with the stem side down for 10 to 15 minutes, or until the water has evaporated, depending on how quickly you want the water to evaporate. Take the food out of the oven and dry it well with paper towels before putting it away.
In a saucepan, warm the olive oil over medium heat. Once the oil is hot, add the chopped onion and garlic, and cook for a couple of minutes, or until the onion becomes translucent.
Before adding the green pepper and spinach to the skillet, give the spinach a few more minutes of additional cooking time, until it has wilted. In a large mixing bowl, combine the breadcrumbs, tomatoes, goat cheese, salt, pepper, mushroom stems, and hot sauce.
Continue to cook for a few more minutes, stirring the mixture every so often.
Place a uniform amount of the mixture inside each mushroom, then sprinkle the tops with the mozzarella cheese. If you choose mushrooms that are not quite as large, the combination should be plenty for about 8 mushrooms.
Bake the mushrooms for ten minutes, or until the cheese has melted, till they are completely stuffed.

What To Serve With Stuffed Mushrooms?

Mixed Veggie Salad
French Onion Soup
Garlic Roasted Vegetables with Grated Parmesan
Balsamic-Glazed Steak
Garlic Bread
Creamy Mashed Potatoes
Cheesy Biscuits

What Else To Stuff Your Mushrooms With?

You can pretty much stuff them with anything you like, so try stuffing them with sausage, bacon, different cheeses, different vegetables, or anything else that you like.

Should I Wash Mushrooms?

Because mushrooms are porous, I find it easiest to clean them by wiping them down with a paper towel that has been dampened with water. If you wash them, they will take up the water and get soggy. If you would rather wash them, only give them a quick rinse and then dry them right away.

How To Store Stuffed Mushrooms?

In The Fridge. If you have any leftover stuffed mushrooms, you can put them in a container that seals well and place them in the refrigerator for between five and seven days.
In The Freezer. These stuffed mushrooms are great for freezing, however, it is recommended that you freeze them before baking so that they retain their shape. Put them in a container that can seal air out and freeze them for up to three months.
To Reheat. To begin, place the stuffed mushrooms in a dish that is appropriate for use in the microwave. Next, cover the dish with food-grade plastic wrap. After placing the dish in the microwave for intervals ranging from one to two minutes, make sure to check on the stuffed mushrooms at regular intervals to ensure that they are not becoming very dry.

Recipe Tips

You may use any large mushrooms for this recipe; the most important thing is to make sure that the mushrooms, once the stems have been removed, have sufficient space to accommodate the filling.
Instead of cleaning the mushrooms by soaking them in water, use a brush designed specifically for cleaning mushrooms.
Do not omit the stage in which the mushrooms have any extra water drained from them.
You may substitute butter or ghee with olive oil if you choose. Ghee also works.

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Cheesecake Factory Stuffed Mushrooms Nutrition Facts

Amount Per Serving

Calories 510
Total Fat 42g
Saturated Fat 22g
Trans Fat 1.5g
Cholesterol 105mg
Sodium 500mg
Total Carbohydrate 19g
Dietary Fiber 4g
Sugars 5g
Protein 15g

Cheesecake Factory Stuffed Mushrooms Recipe

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Dinner, Side Dishes

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:510 kcal Best Season:Available

Description

This recipe for cheesecake factory stuffed mushrooms is scrumptious and would be an excellent choice to present to your loved ones during a get-together. The mushrooms are stuffed with a variety of vegetables and cheese, resulting in an excellent appetizer that is suitable for any event. A fantastic and tasty method to load large mushrooms, this recipe is easy to make and is a popular favorite every time it’s served.

Instructions

Preheat the oven to 400 degrees F.
Carefully remove the stems from the mushrooms and set them aside for use in the stuffing. Once the stems have been saved, slice them into small pieces.
Bake the mushrooms on a baking sheet with the stem side down for 10 to 15 minutes, or until the water has evaporated, depending on how quickly you want the water to evaporate.
Take the food out of the oven and dry it well with paper towels before putting it away.
In a saucepan, warm the olive oil over medium heat. Once the oil is hot, add the chopped onion and garlic, and cook for a couple of minutes, or until the onion becomes translucent.
Before adding the green pepper and spinach to the skillet, give the spinach a few more minutes of additional cooking time, until it has wilted. In a large mixing bowl, combine the breadcrumbs, tomatoes, goat cheese, salt, pepper, mushroom stems, and hot sauce.
Continue to cook for a few more minutes, stirring the mixture every so often.
Place a uniform amount of the mixture inside each mushroom, then sprinkle the tops with the mozzarella cheese. If you choose mushrooms that are not quite as large, the combination should be plenty for about 8 mushrooms.
Bake the mushrooms for ten minutes, or until the cheese has melted, till they are completely stuffed.

Notes

You may use any large mushrooms for this recipe; the most important thing is to make sure that the mushrooms, once the stems have been removed, have sufficient space to accommodate the filling.
Instead of cleaning the mushrooms by soaking them in water, use a brush designed specifically for cleaning mushrooms.
Do not omit the stage in which the mushrooms have any extra water drained from them.
You may substitute butter or ghee with olive oil if you choose. Ghee also works.

Keywords:Cheesecake Factory Stuffed Mushrooms Recipe, Stuffed Mushrooms Recipe

Nutrition Facts

Servings 4

Amount Per Serving
Calories 510

% Daily Value *
Total Fat 42g65%
Cholesterol 105mg35%
Sodium 500mg21%
Total Carbohydrate 19g7%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.