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cheesecake factory stuffed mushrooms

Cheesecake Factory Stuffed Mushrooms Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 20 large cremini mushrooms (about 2 lbs), stems removed and finely chopped
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan
  • 1/3 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup shredded mozzarella
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Sauté the chopped mushroom stems and minced garlic in the olive oil over medium heat for about 5 minutes, until golden and any liquid has cooked off.
  2. Fold the cooled stem mixture into the cream cheese, Parmesan, panko, parsley, thyme, salt, and pepper until evenly combined.
  3. Pack the filling into the mushroom caps, mounding it slightly, and arrange gill-side up on a parchment-lined baking sheet.
  4. Preheat the oven to 375°F (190°C) and bake for 20 minutes, then top with mozzarella and broil for 2 to 3 minutes until melted and golden.
  5. Plate the mushrooms while hot and finish with a scattering of fresh parsley.

Notes

Pat the mushroom caps dry before stuffing them, since any extra moisture on the surface will make the filling slide around instead of setting into place. The filling can be mixed up to a day ahead and kept covered in the fridge, which makes these easy to stuff and bake right before guests arrive.