Cheesecake Factory Stuffed Mushrooms
This is the Cheesecake Factory stuffed mushrooms recipe that you have been looking for. It is easy, cheap, and surely you do not have to keep coming back to the restaurant just to enjoy the delicious dish. Follow the recipe below.
Ingredients
- Flat-leave parsley roughly chopped (for garnish)
- 1/2 tablespoons cooking wine/white wine
- 1/2 cup plan breadcrumbs
- 1 tablespoon dry Italian seasoning
- 2 tablespoons extra virgin olive oil
- 1 scallion chopped finely
- 1 tablespoon unsalted butter
- 1 cup mozzarella cheese grated
- 1 lbs. large-sized Portobello mushrooms cleaned and rinsed.
- 1 tablespoon lemon extract
- 2-3 cloves of garlic minced
- 1/4 cup parmesan cheese grated
Instructions
- To start making Cheesecake Factory stuffed mushrooms, steam the mushroom until tender. Let it cool down once it is done.
- Preheat your oven to 350 degrees Fahrenheit for at least 10 minutes.
- In a large bowl, mix together breadcrumbs with Italian seasoning powder.
- Prepare a large baking tray. Line the tray with parchment paper or tin foil. On the lined baking tray, place all Portobello mushrooms. Brush the mushrooms with olive oil. Set them aside.
- Pour the remaining olive oil in a microwave-safe bowl, and then add in the butter. Put it in microwave until the butter is melted or use your stove (medium heat) to melt the butter.
- Add in the melted butter and olive oil mixture in a pan, and then add in garlic and scallions that has been chopped. Sauté for 3-4 minutes until fragrant.
- Combine together the sautéed garlic mix into the breadcrumb mix. Then, add in cooking wine, lemon extract, and all cheeses into the mixture. Mix them well, so they are all combined.
- Spoon the filling into Portobello mushroom caps, and then press it down to make sure the filling is not loose.
- Put the tray into oven and bake the mushrooms for 10 minutes.
- Once cooked, take it out of the oven and then garnish the dish with chopped flat-leave parsley.