How to make THE CHEESECAKE FACTORY'S | Stuffed Mushrooms

Start with about 0.5 pounds of large mushrooms, a mix of white button and baby bellas.

Add 1 cup of seasoned dry Italian breadcrumbs to a bowl.

Mix in 0.5 cup of grated parmesan cheese and 0.5 cup of grated fontina cheese.

Add 1 teaspoon of finely chopped fresh parsley, 2 pinches of salt, and about 6 cranks of cracked black pepper to the bowl and set aside.

Clean the mushroom caps with a paper towel or mushroom brush, removing all dirt.

Carefully remove the stems from the mushrooms and set them aside.

Chop the mushroom stems finely and place them in a bowl.

Mince 0.5 cup of the green part of the green onion and add it to the bowl with the chopped mushroom stems.

Mince 2 large garlic cloves and add them to the same bowl.

In a small saucepan over medium heat, add 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter.

Once the butter melts, add the garlic, green onion, and chopped mushroom pieces, sautéing for about 1.5 to 2 minutes.

Add the juice of 0.5 lemon and 0.25 cup of dry sherry to the mixture, sautéing until 60% of the liquid has cooked off, then transfer to a bowl to cool.

In the same sauté pan, add another cup of dry sherry, the juice of the other half of the lemon, and 2 more tablespoons of butter.

Once the wine sauce has reduced by half, remove it from the heat and set aside.

Combine the cooled sautéed ingredients with the dry ingredients in the bowl and mix well, ensuring the breadcrumbs are moist.

Use a 2-ounce melon baller to scoop the filling and firmly tamp it down before releasing it onto the mushroom caps.

Preheat the oven to 350 degrees Fahrenheit.

Spoon the reduced wine sauce over the stuffed mushrooms.

Bake the mushrooms in the wine sauce at 350 degrees for about 8 to 10 minutes.

After baking, sprinkle the mushrooms with fresh chopped parsley before serving.

Equipment Needed

Spice Level: