Enjoy Cheesecake Factory stuffed mushrooms in the comfort of your own home! This copycat recipe features Baby Bella mushroom caps, two kinds of cheese, garlic, and Italian seasonings. It’s simple to make and can be served as an appetizer or a light snack.
If you’re a fan of the Cheesecake Factory, there’s a good chance you’ve tried one of their most popular menu items — the cheesy stuffed mushrooms.
If not, you’ll be happy to know that recreating this restaurant-quality appetizer is so easy to do.
You’ll only need a handful of ingredients and about 30 minutes. Before you know it, your kitchen will smell just like the Cheesecake Factory!
Serve this bold, savory, and umami dish as a crowd-pleasing appetizer, snack, or even a vegetarian main.
Table of Contents
- 1 Why you’ll love this recipe
- 2 What are stuffed mushrooms?
- 3 The best mushrooms for stuffed mushrooms
- 4 Ingredients and substitutions
- 5 How to make Cheesecake Factory stuffed mushrooms
- 6 Useful tips for making cheese-stuffed mushrooms
- 7 What to serve with this Cheesecake Factory stuffed mushroom recipe
- 8 Variations
- 9 FAQ’s
- 10 Storage & reheating
- 11 Other mushroom recipes
- 12 Cheesecake Factory Stuffed Mushrooms
Why you’ll love this recipe
- Fan favorite: Whether my family and friends have tried the Cheesecake Factory stuffed mushrooms or not, I always get compliments on how delicious this recipe is!
- Quick & easy: Cheese-stuffed mushrooms are great for all levels of cooks. They require simple ingredients and just 15 minutes of actual cooking time.
- Cheesy: The mushroom caps are stuffed with both fontina and Parmesan cheese, making this appetizer a cheese-lovers favorite.
- Low-carb: Each stuffed mushroom has about 8.5 g of net carbs.
What are stuffed mushrooms?
Just as they sound, stuffed mushrooms feature mushroom caps stuffed with various ingredients.
Typical fillings include cheese, sautéed veggies, breadcrumbs, leftover mushroom stems, herbs, and spices.
Once filled, the mushroom caps are usually baked or broiled until the cheese is perfectly melted.
They can be served hot, at room temperature, or even cold for an incredibly tasty appetizer!
The best mushrooms for stuffed mushrooms
The most common mushroom varieties used for stuffed mushrooms are Baby Bellas (aka Cremini, Mini Bella, or Brown), Portabellas (or Portabellos), and White Button mushrooms.
- Baby Bellas: A smaller, younger version of Portabella or Portobello mushrooms, baby Bellas hold a touch more moisture and have some healthy benefits. Cooked Baby Bellas carry a deep, earthy, and meaty flavor that holds up well to savory fillings like garlic, onion, and cheese.
- Portabellas: Also known as Portobello mushrooms, these are a more mature version of Baby Bellas, meaning they are larger, thicker, and firmer. With a similar flavor profile, they also make a delicious stuffed mushroom!
- White Button: Milder in flavor than the other two, so they make a good choice for those who are still getting used to the bold umami taste of brown mushrooms.
Ingredients and substitutions
To make this stuffed mushrooms recipe, you will need:
- 14 large Baby Bella mushrooms - Portabellas for even more room to add fillings.
- 2 tablespoons olive oil (plus extra to brush mushrooms) - Avocado oil also works.
- 2 tablespoons butter - Or more olive oil if you’d prefer.
- 2 garlic cloves, minced - If you only have garlic powder, use ¼-teaspoon for every clove.
- ¼ cup green onions, minced (plus extra to garnish) - Use chives or spring onions in a pinch.
- 1 cup dry sherry wine - Dry vermouth is the best substitute followed by dry white wine.
- Juice of ½ lemon - White wine vinegar works as well.
- Salt and freshly ground pepper
- 1 cup Italian-style seasoned breadcrumbs - Or plain breadcrumbs with Italian seasoning (OR whole wheat breadcrumbs if you are diabetic).
- ½ cup grated Parmesan cheese (plus extra to garnish) - If you don’t have Parmesan, replace it with grated Asiago.
- ½ cup grated fontina cheese, divided - Or mild provolone, Gruyere, or Gouda.
- ¼ cup heavy cream - Use half-and-half cream for a lighter option.
How to make Cheesecake Factory stuffed mushrooms
- Preheat oven to 350 degrees F.
- CLEAN: Using a paper towel or mushroom brush, clean all dirt from the mushrooms. Carefully remove the stem! PIC. 1 Then, finely chop the mushroom stems. Set aside! PIC. 2
- BRUSH: Using a pastry brush, brush mushrooms all over with olive oil. Then place them in a shallow baking pan just large enough to hold them in a single layer. PIC. 3
- COOK: Heat a large skillet over medium heat, place the 2 tablespoon olive oil with the butter, and let the butter melt. Sauté the garlic and green onion until fragrant, about 1 minute, stirring once and a while. PIC. 4 Add the chopped mushroom stems and cook for 1-2 minutes or until softened.
- Remove the skillet from the heat and stir in ⅓ cup of the wine, lemon juice, bread crumbs, all the parmesan, and half the fontina cheese until combined. PIC. 5 The mixture should be moist enough to stick together so if needed, add more wine. PIC. 6
- STUFF: Spoon the mixture into each mushroom cap, pressing gently on top. The stuffing must be slightly elevated but not way too much. Top with remaining fontina.
- BAKE: In a small bowl, whisk the remaining ⅔ cup of wine with heavy cream, and a pinch of salt and pepper to taste just until homogeneous. PIC. 7 Pour the mixture into the bottom of the baking pan where the stuffed mushrooms are and bake for 8 to 10 minutes, or until cheese melts and the mushrooms are cooked through. Carefully, stir the sauce!
- SERVE: Garnish the top of the mushrooms lightly with extra grated Parmesan cheese and also with minced green onions (also garnish the sauce with minced green onions). Enjoy! PIC. 8
Useful tips for making cheese-stuffed mushrooms
- Clean & stem: Don’t forget to wipe well each mushroom to remove the dirt and carefully remove the stem. This will give you the best opportunity to add the right amount of filling while keeping the base sturdy.
- Quality ingredients: Source fresh, high-quality ingredients to enhance the flavors.
- Avoid overfilling: Don’t stuff the mushrooms too much since they may spill out and become challenging to eat once finished. You just want a slight mound when filling them.
- Let them cool first: These cheese-stuffed mushrooms come out of the oven fairly hot, so give them a few minutes to cool and set before serving.
- Measure for best results: Use a measuring spoon to ensure each mushroom cap is evenly stuffed. This also results in a cleaner-looking presentation for guests.
What to serve with this Cheesecake Factory stuffed mushroom recipe
Whether you’re preparing them as an appetizer, a main, or a side dish, try serving your Cheesecake Factory stuffed mushrooms with options like these:
- Salad: Spinach salad, harvest salad, antipasto salad, or even Caesar salad all add a pop of color and flavor to the side of stuffed mushrooms.
- Bread: Try garlic bread, sourdough, cheese biscuits, or toasted baguette slices.
- Meat and seafood: Options like air fryer steak, lobster, crab, or garlic butter scallops are delicious.
- Vegetables: Add roasted vegetables to the side like air fryer broccolini, air fryer asparagus, eggplant, air fryer zucchini, and bell peppers, or serve with these main dishes cauliflower steak or stuffed acorn squash.
- Rice and potatoes: Serve these cheese-stuffed mushrooms with lobster risotto, garlic mashed potatoes, smashed potatoes, or roasted fingerling potatoes.
- Pasta: Try lemon garlic pasta, fettuccine alfredo, shrimp scampi, or pesto pasta.
- Soup: French onion soup pairs well with the meaty flavor of mushrooms.
- Dipping sauce: Make your stuffed mushrooms more unique by serving them with a dip like whipped feta dip, garlic aioli, cream cheese dip, pesto, or a balsamic reduction.
Variations
- Cheese: Mix and match different types of cheese, including aged cheddar, mozzarella, feta, or goat cheese.
- Meat or seafood: Add chopped meat or seafood like bacon, Italian sausage, shrimp, or crab. Just make sure it’s fully cooked before adding it to the mushrooms.
- Seasonings: Try different seasoning blends like oregano, thyme, and lemon zest. Or, combine Cajun seasoning, onion powder, garlic, and paprika.
- Keto: For a keto version, omit the breadcrumbs or use keto breadcrumbs.
- Spicy: Add extra heat with sautéed jalapeños, serrano peppers, or Thai chiles.
FAQ’s
How do you make stuffed mushrooms not watery?
To avoid watery mushrooms, it’s best not to wash them under water. Instead, use a paper towel or mushroom brush to clean them off. When mushrooms are exposed to water, they absorb moisture like a sponge!
What temperature do you bake stuffed mushrooms?
For this cheese-stuffed mushrooms recipe, bake them at 350 degrees F for 8-10 minutes. One thing to note is that each mushroom variety varies in thickness, and the choice of filling also affects the overall cooking time.
Can I make these stuffed mushrooms gluten-free?
To make this recipe gluten-free, swap out the breadcrumbs for a gluten-free brand. You can also replace breadcrumbs with crushed gluten-free crackers or chips, or leave them out completely.
Storage & reheating
You may want to make your Cheesecake Factory stuffed mushrooms ahead of time, or you may just have leftovers. Whatever the case, keep these storage and reheating tips in mind:
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Prep ahead: Follow the directions in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
Other mushroom recipes
If you enjoyed these copycat Cheesecake Factory stuffed mushrooms, don’t forget to check out some more of my favorite recipes like these:
PIN & ENJOY!
Cheesecake Factory Stuffed Mushrooms
Equipment
- 1 large baking dish
- 1 cleaning brush
- 1 Chef's knife
- 1 cutting board
- 1 oven
- 1 pastry brush
- 1 small bowl
- 1 spoon
- 1 large skillet
Ingredients
- 14 large Baby Bella mushrooms Use Portobello mushrooms for even more room to add fillings.
- 2 tablespoons olive oil plus extra to brush mushrooms, Avocado oil also works.
- 2 tablespoons butter Or more olive oil if you’d prefer.
- 2 garlic cloves minced, If you only have garlic powder, use ¼-teaspoon for every clove.
- ¼ cup green onions minced (plus extra to garnish) - Use chives or spring onions in a pinch.
- 1 cup dry sherry wine Dry vermouth is the best substitute followed by dry white wine.
- Juice of ½ lemon White wine vinegar works as well.
- Salt and freshly ground pepper
- 1 cup Italian-style seasoned breadcrumbs Or plain breadcrumbs with Italian seasoning. NOTE: Use whole wheat breadcrumbs if you are diabetic, or keto breadcrumbs if you are on a keto diet.
- ½ cup grated Parmesan cheese plus extra to garnish - If you don’t have Parmesan, replace it with grated Asiago.
- ½ cup grated fontina cheese divided, Or mild provolone, Gruyere, or Gouda.
- ¼ cup heavy cream Use half-and-half cream for a lighter option.
Instructions
- Preheat oven to 350 degrees F.
- CLEAN: Using a paper towel or mushroom brush, clean all dirt from the mushrooms. Carefully remove the stem and finely chop the mushroom stems. Set aside!
- BRUSH: Using a pastry brush, brush mushrooms all over with olive oil. Then place them in a shallow baking pan just large enough to hold them in a single layer.
- COOK: Heat a large skillet over medium heat, place the 2 tablespoon olive oil with the butter, and let the butter melt. Sauté the garlic and green onion until fragrant, about 1 minute, stirring once and a while. Add the chopped mushroom stems and cook for 1-2 minutes or until softened.
- Remove the skillet from the heat and stir in ⅓ cup of the wine, lemon juice, bread crumbs, all the parmesan, and half the fontina cheese until combined. The mixture should be moist enough to stick together so if needed, add more wine.
- STUFF: Spoon the mixture into each mushroom cap, pressing gently on top. The stuffing must be slightly elevated but not way too much. Top with remaining fontina.
- BAKE: In a small bowl, whisk the remaining ⅔ cup of wine with heavy cream, and a pinch of salt and pepper to taste just until homogeneous. Pour the mixture into the bottom of the baking pan where the stuffed mushrooms are and bake for 8 to 10 minutes, or until cheese melts and the mushrooms are cooked through. Carefully, stir the sauce!
- SERVE: Garnish the top of the mushrooms lightly with extra grated Parmesan cheese and also with minced green onions (also garnish the sauce with minced green onions). Enjoy!
Recipe Notes
- Fridge: Once cooked, store stuffed mushrooms in an airtight container for up to 3 days in the refrigerator. Just make sure they are completely cooled first.
- Freezer: You can freeze stuffed mushrooms after they have been cooked. Place them in a freezer-safe bag or container and they will last up to 2 months this way.
- Thaw: When you are ready to cook the mushrooms again, thaw them in the fridge overnight. Bring them out to room temperature for about 20-30 minutes before baking.
- Prep ahead: Follow the directions I’ve outlined in the recipe. Once the mushrooms are stuffed, keep them in an airtight container in the fridge or freezer for the same amount of time as listed above.
- Reheat: Reheat already cooked stuffed mushrooms in the oven at 350 degrees F for about 10 minutes, or until warmed through.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Candice Hill says
Thanks so much Denise! Sooo looking forward to making them. I'll report back 🙂
Candice Hill says
These sound absolutely amazing! I'm having a get together at the end of the month and plan to make these as an appetizer. Do you think they can be done in an air fryer? If so, would you recommend a time and temperature? TIA!
Denise Browning says
Hi Candice! I hope you make this copycat stuffed mushroom recipe and enjoy! They taste phenomenal! If it wasn't for the wet stuffing and liquid sauce, you could certainly cook them in the air fryer. Unfortunately, these are better cooked in the oven. The stuffed mushrooms will absorb all the yumminess of the sauce without getting soggy.