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Cheesecake Factory Stuffed Mushrooms

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 mushrooms

Ingredients
  

  • Mushrooms:
  • 18-20 large white button or cremini mushrooms 1½ pounds
  • 2 tablespoons olive oil
  • Salt and black pepper
  • Filling:
  • 4 tablespoons butter divided
  • 3 cloves garlic minced
  • 2 shallots finely minced
  • ½ cup mushroom stems finely chopped
  • 4 oz cream cheese softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Topping:
  • ¼ cup panko breadcrumbs
  • 2 tablespoons Parmesan cheese grated
  • 1 tablespoon butter melted
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Preheat oven to 400°F. Line baking sheet with parchment paper.
  • Prepare mushrooms: Wipe clean with damp paper towel. Remove stems and set aside. Brush caps inside and out with olive oil. Season with salt and pepper. Place hollow side up on baking sheet.
  • Prep stems: Finely chop reserved stems. Place in kitchen towel and squeeze out as much moisture as possible.
  • Sauté aromatics: Melt 2 tablespoons butter in small skillet over medium heat. Cook shallots 2-3 minutes until softened. Add garlic and cook 30 seconds. Add chopped stems and cook 3-4 minutes until dry. Season with salt and pepper. Cool slightly.
  • Make filling: Beat cream cheese in medium bowl until smooth. Add cooled mushroom mixture, mozzarella, Parmesan, panko, parsley, thyme, oregano, and red pepper flakes. Mix until evenly combined.
  • Season: Taste filling and adjust seasoning. Should be bold and well-seasoned.
  • Fill caps: Using small spoon or scoop, generously fill each cap, mounding slightly above rim. Pack firmly.
  • Make topping: Combine remaining panko, Parmesan, and melted butter in small bowl. Stir until breadcrumbs are evenly coated.
  • Add topping: Sprinkle breadcrumb mixture evenly over each filled mushroom. Press gently to adhere.
  • Bake: Bake 20-25 minutes until mushrooms are tender, filling is hot and bubbly, and topping is golden brown.
  • Broil if needed: Broil 1-2 minutes for extra golden color, watching carefully.
  • Rest: Let rest 3-5 minutes before serving.
  • Garnish: Transfer to platter, sprinkle with fresh parsley, drizzle with any pan juices. Serve immediately.

Notes

  • Choose Large Mushrooms: Golf-ball size is ideal—large enough for generous filling, small enough to cook evenly
  • Squeeze Stems Dry: Essential step—excess moisture creates watery, soggy filling
  • Never Rinse Mushrooms: Wipe with a damp towel only—rinsing causes water absorption and steaming
  • Room Temperature Cream Cheese: Softened cream cheese blends smoothly—cold creates lumps
  • Pile Filling High: Mound generously above rim—filling settles during baking
  • Press Topping Firmly: Ensures breadcrumb topping adheres and doesn't slide off during baking
  • Make Ahead: Stuff up to 24 hours ahead without topping—add topping just before baking
  • Watch the Broiler: Goes from golden to burnt in seconds—stay close and watch constantly
  • Brief Rest: Allow 3-5 minutes after baking—filling is extremely hot and needs time to set
  • Storage: Refrigerate up to 3 days—reheat at 350°F for 8-10 minutes, not microwave
  • Not Freezer Friendly: Texture deteriorates when frozen—best made fresh or the day before
  • Variations: Add cooked sausage, crab meat, or bacon for heartier filling options