Cheesecake Factory Stuffed Mushrooms

The Cheesecake Factory does not share its trade-secret recipes, but today’s secret recipe comes very close to recreating the flavors of there stuffed mushrooms.  These stuffed mushroom are made using parmesan and fontina cheese with a delicious wine sauce.  Make these as an appetizer and you are guaranteed to get rave reviews.

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New Secret Recipe

Cheesecake Factory Stuffed Mushrooms

1 pound large button mushrooms
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
2 green onions, minced
3/4 cup sherry or white wine (divided use)
Juice of 1/2 lemon
Salt and freshly ground pepper
1 cup Italian-style seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 cup grated fontina cheese (divided use)

Preheat oven to 350 F. Rinse mushrooms well, pat dry and remove stems. Reserve stems. Use a pastry brush to coat mushroom tops all over with olive oil; place in a shallow baking pan just large enough to hold them in a single layer. Finely chop the stems and set aside.

Place any remaining olive oil with the butter in a heavy skillet and melt butter over medium heat. Sauté garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems and cook a minute more.

Off heat, stir in 1/4 cup of the wine, the lemon juice and bread crumbs; toss with 2 forks to mix well. Stir in the parmesan and half the fontina. Mixture should be moist enough to stick together; add more wine if needed.

Spoon filling into mushroom caps. Top with remaining fontina. Pour remaining wine over the mushrooms (it will run off to make a sauce). Bake 8 to 10 minutes, or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.

Makes 4 servings.

Source: Dallas News
Until Next Time… Be Well!

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  1. Crystal May 18, 2014 at 1:47 am

    These were pretty good but the white wine used was REALLY overwhelming. I would make it again but figure out something else to do with them.

  2. marlene carol March 27, 2015 at 12:24 pm

    An employee told me that they use madeira wine..

  3. Mitchel July 22, 2017 at 10:28 pm

    As someone who used to work there as a line cook and prep who has the recipe I can confirm the sauce is a Madeira cream sauce. this recipe is about 60% accurate

  4. Tony September 8, 2019 at 7:48 am

    A Madeira cream sauce is what’s needed. Mince 1 tbs shallots, pour 1 cup of chicken or beef broth on it and reduce volume by 1/2. Pour 1/2 cup Madeira in it and reduce liquids by 1/2. Optional, but 1 1/2 teaspoon of demi-glace (can buy at Williams Sonoma) added will give it a depth of flavor. Pour 1/2 cup heavy cream in and simmer until sauce is thick. I usually strain it as I’m pouring sauce on mushrooms after they have baked.

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