Cheesecake Factory’s stuffed mushrooms are great appetizers to make a good impression in a gathering. This appetizer has mouthwatering flavors and really easy to make. The mushrooms are stuffed with cheese, green onions, garlic, Italian seasoning, and bread crumbs and baked in the oven.
Portobello mushrooms are best suitable for stuffing with a bigger cavity. Clean the caps, remove stems, and scoop out the gills with a spoon to make more space for stuffing. Bake the stuffed mushrooms quickly at a high temperature.
The method is not complex and the ingredients are easy to find. Have fun making these amazing appetizers with simple steps.
Ingredients
- 1 lb large portobello mushrooms
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic cloves, minced
- 1 tbsp green onions, minced
- 1 tbsp lemon concentrate
- ½ cup bread crumbs
- 1 tbsp Italian seasoning
- ¼ cup parmesan cheese, grated or powdered
- 1 cup mozzarella cheese, grated
- Parsley, chopped
How to make stuffed mushrooms
Preheat oven to 350 degrees F. Arrange parchment paper in a baking dish.
Rinse the mushrooms, remove the stems, and brush all the mushrooms with olive oil.
In a skillet, melt butter with the remaining olive oil over medium heat. Sauté onion and garlic for few minutes then transfer to a bowl.
Combine lemon concentrate, cheese, Italian seasoning, and bread crumbs with sautéed onion and garlic. Mix well and stuff mushroom caps with this filling, press gently.
Place the mushrooms in the baking dish and bake for 8 to 10 minutes until cheese melts.
Garnish the baked mushrooms with parmesan cheese and parsley. Serve and enjoy!
Cheesecake Factory Stuffed Mushrooms Recipe
Ingredients
- 1 lb large portobello mushrooms
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic cloves, minced
- 1 tbsp green onions, minced
- 1 tbsp lemon concentrate
- ½ cup bread crumbs
- 1 tbsp Italian seasoning
- ¼ cup parmesan cheese, grated or powdered
- 1 cup mozzarella cheese, grated
- Parsley, chopped
Instructions
- Preheat oven to 350 degrees F. Arrange the parchment paper in a baking dish.
- Rinse the mushrooms, remove the stems, and brush all the mushrooms with olive oil.
- In a skillet, melt butter with the remaining olive oil over medium heat. Sauté onion and garlic for few minutes then transfer to a bowl.
- Combine lemon concentrate, cheese, Italian seasoning, and bread crumbs with sautéed onion and garlic. Mix well and stuff mushroom caps with this filling, press gently.
- Place the mushrooms in the baking dish and bake for 8 to 10 minutes until cheese melts.
- Garnish the baked mushrooms with parmesan cheese and parsley. Serve and enjoy!
