✔ Updated · new copycat recipe with step photos
These copycat Cheesecake Factory Stuffed Mushrooms are rich little bites: tender mushroom caps filled with melty Fontina, Parmesan, garlic and herbs, baked golden and set in a pool of buttery white wine sauce. Bring bread for the sauce. They're easy to stuff ahead for parties or a date night starter.
How Do You Make Cheesecake Factory Stuffed Mushrooms? (Quick Answer)
Cook chopped mushroom stems with shallot and garlic in butter, then mix with Fontina, Parmesan, cream cheese, panko and herbs. Stuff 16 buttered cremini caps and bake at 400°F for 18 to 20 minutes. Serve on a reduced white wine, broth and cream sauce.
At a glance
The one tip that matters: Cook the chopped stems until the pan looks dry. Wet stuffing makes the mushrooms soggy.
Why You'll Love These Stuffed Mushrooms
- Melty filling Fontina, Parmesan and cream cheese.
- Wine sauce buttery and made in minutes.
- Make ahead stuff them early, bake later.
- Party ready 16 bite size starters.
- Restaurant feel fancy but simple to make.
What Are Cheesecake Factory Stuffed Mushrooms?
They're a long time appetizer at The Cheesecake Factory: mushroom caps stuffed with Fontina, Parmesan, garlic and herbs, served in a wine sauce.
This homemade version bakes in one dish while the sauce comes together in the same skillet you used for the filling.
Equipment You’ll Need
Here’s what I pull out before I start.
- Large skillet: For softening the shallot and garlic and for the wine and cream sauce.
- Rimmed baking sheet or baking dish: Something with sides, because the mushrooms release juice as they bake.
- Small spoon or melon baller: Perfect for popping out the stems and scooping the filling into the caps.
- Mixing bowl: For the cheese and breadcrumb filling.
- Box grater: Freshly grated Fontina and Parmesan melt far better than pre-shredded.
- Damp paper towel: Wipe the mushrooms clean instead of soaking them, so they don’t turn soggy.
Ingredient Notes
Exact amounts are in the recipe card below.
- Cremini mushrooms: more flavor than white button mushrooms, and the big ones are perfect for stuffing.
- Fontina: a soft, nutty Italian cheese that melts beautifully.
- Parmesan: salty and savory, it browns on top.
- Dry white wine: the base of the sauce. Reduce it well so it isn't sharp.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick big, even caps. Same size mushrooms bake evenly and hold the most filling.
- Wipe, don't wash. Rinsed mushrooms soak up water and turn soggy.
- Choose a dry wine. Sauvignon Blanc or Pinot Grigio works. Skip sweet wines.
- No wine? Use extra chicken broth with 1 teaspoon lemon juice.
- Make ahead. Stuff the caps, cover and chill up to 1 day, then add 3 to 5 minutes to the bake.
- At our table. Max swore he hated mushrooms until he tried these, and now he counts how many are left on the plate.
Cheesecake Factory Stuffed Mushrooms
4
servings20
minutes25
minutes360
kcal45
minutesA copycat Cheesecake Factory Stuffed Mushrooms recipe: cremini caps filled with sauteed chopped stems, shallot and garlic mixed with Fontina, Parmesan, cream cheese, panko and fresh herbs, baked at 400°F until golden, then served in a buttery white wine cream sauce. Makes 16 mushrooms.
Ingredients
16 large cremini mushrooms, about 2 inches wide
4 tablespoons unsalted butter, divided
1 large shallot, finely chopped
3 cloves garlic, minced
3 ounces Fontina, shredded
1/2 cup Parmesan, finely grated, divided
2 ounces cream cheese, softened
1/3 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped, plus more to serve
1 teaspoon fresh thyme leaves
to taste salt and black pepper
1/2 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream
Directions
- Heat the oven to 400°F. Wipe the mushrooms, pop out the stems and finely chop them. Melt 1 tablespoon butter in a skillet over medium heat and cook the stems, shallot and garlic for 5 to 6 minutes, until soft and the pan is dry.
- Cool the mixture for 5 minutes, then stir in the Fontina, 1/4 cup Parmesan, cream cheese, panko, parsley and thyme. Season with salt and pepper.
- Brush the caps with 1 tablespoon melted butter, set them hollow side up in a baking dish and mound in the filling. Sprinkle with the rest of the Parmesan and bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden.
- While they bake, boil the wine in the skillet until reduced by half, about 3 minutes. Add the broth and cream and simmer 3 to 4 minutes until slightly thick, then swirl in the last 2 tablespoons of butter. Spoon the sauce onto a warm plate, set the mushrooms on top and scatter with parsley.
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Variations for Different Diets
I’ve made these a few different ways depending on who’s coming over.
- Gluten-free: Use gluten-free panko or crushed pork rinds in the filling. Check that your broth is gluten-free too.
- Vegetarian: Swap the chicken broth for vegetable broth. Everything else stays the same.
- No wine: Replace the white wine with more broth and a squeeze of lemon juice for brightness.
- Sausage stuffed: Brown 4 ounces of mild Italian sausage, drain it and fold it into the filling for a heartier bite.
- Lower carb: Leave out the panko and add an extra 2 tablespoons of Parmesan to hold the filling together.
What to Serve With Cheesecake Factory Stuffed Mushrooms
These are a starter at our house, but sometimes they are dinner with a salad.
- Olive Garden Chicken Alfredo: A creamy Italian-style dinner with the mushrooms to start.
- Olive Garden Shrimp Scampi: The garlicky scampi sauce plays nicely with the mushroom wine sauce.
- Little Caesars Italian Cheese Bread: For mopping up every bit of the cream sauce.
- Cheesecake Factory Pumpkin Cheesecake: Finish the Cheesecake Factory night with a slice of cheesecake.
- Steak or roast chicken: They make a gorgeous side next to any simple roast.
- Green salad: Something crisp and lemony cuts through all that cheese.
Storage
Keep leftover mushrooms and sauce in separate covered containers in the fridge for up to 2 days. Unbaked stuffed caps keep, covered, for 1 day.
Make Ahead and Reheating
You can stuff the caps up to 1 day ahead. Cover and refrigerate them on the baking sheet, then add 3 to 5 minutes to the bake time since they start cold. Make the sauce fresh, because cream sauces can split when reheated.
To reheat leftovers, warm the mushrooms in a 350°F oven for about 10 minutes so the tops crisp up again. Warm the sauce gently in a small pan over low heat and spoon it over.
More Cheesecake Factory Copycats
Finish the meal with a slice of my Cheesecake Factory pumpkin cheesecake, and find the rest in my Cheesecake Factory copycat recipes.
Frequently Asked Questions
What is in Cheesecake Factory stuffed mushrooms?
Mushroom caps filled with Fontina and Parmesan, garlic and herbs, served in a wine sauce. This homemade version adds cream cheese and panko to hold the filling together.
What can I use instead of Fontina?
Gruyere, provolone or mozzarella all melt well. Gruyere is the closest in nutty flavor.
Does the alcohol cook off?
Most of it does while the wine reduces, but a little remains. Use broth with lemon juice if you're cooking for kids.
Can I make them in the air fryer?
Yes. Air fry at 360°F for 8 to 10 minutes, until the tops are golden. Make the sauce on the stove.
How do I reheat leftovers?
Warm them in a 350°F oven for 8 to 10 minutes and gently reheat the sauce in a small pan.
