Copycat Cheesecake Factory Stuffed Mushrooms Recipe
Impress your friends and family this holiday season with this delicious Copycat Cheesecake Factory Stuffed Mushrooms Recipe. These mushrooms are filled with a flavorful mixture of onions, garlic, walnuts, sun-dried tomatoes, and vegan cream cheese, making them a crowd-pleasing appetizer option.
Copycat Cheesecake Factory Stuffed Mushrooms Recipe
You'll love this copycat recipe if you're a fan of the Cheesecake Factory's stuffed mushrooms! This easy recipe recreates the same delicious flavors in a vegan version, perfect for those following a plant-based diet. This is the easiest stuffed mushroom recipe and a favorite appetizer of mine on the Cheesecake Factory menu. You can make these stuffed mushrooms with simple ingredients and easy-to-follow steps in no time!
Why I Like This Recipe
It's a great dish to impress your friends and family during the holiday season.
The recipe is gluten-free, making it suitable for those with dietary restrictions.
It's incredibly easy to make, with simple steps that anyone can follow.
You can prepare the mushrooms the night before and simply pop them in the oven when you're ready to serve.
The filling can also be repurposed as a pasta sauce.
Even mushroom haters will love this.
It's a vegan recipe, perfect for those following a plant-based diet.
The recipe doesn't contain any refined sugar, alcohol, or soy, making it a healthier option.
What are the Cheesecake Factory Stuffed Mushrooms?
The Cheesecake Factory stuffed mushroom is a popular dish found under the small plates and snacks section of their menu. It consists of mushrooms that are loaded with a mixture of garlic, fontina, and parmesan cheese. The dish is then finished in a herbed wine sauce, resulting in a rich and flavorful appetizer. While delicious, the Cheesecake Factory version can be pretty heavy and may leave you feeling bloated and uncomfortable.
How to Clean Mushrooms
When cleaning mushrooms, avoid soaking them in water, as they can become rubbery. Instead, dampen a kitchen towel or paper towel and gently wipe the exterior of the mushrooms to remove any dirt or debris. This helps preserve the texture and flavor of the mushrooms while making sure they are clean and ready to use in your recipe.
What to Do With the Stems of the Mushrooms
For this recipe, we won't be using the stems of the mushrooms. However, I like saving them for later use. You can toss the stems into your favorite sauce for pasta or repurpose them into the filling for these mushrooms! Another idea is to add the mushroom stems into a scrambled egg omelet or cook them with rice and bone broth for a creamy rice dish. You can also add them into a scrambled egg omelet or cook with rice and bone broth for a creamy rice dish.
Storage and Heating
To store the stuffed mushrooms, place them in an airtight container and store them in the refrigerator. They will keep well for up to 3 days.
You can reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes to warm them throughout. Another option is to air fry them for 5 minutes, which will help maintain their crispiness. If you're in a hurry, you can also reheat them in the microwave, but they may be slightly less crispy.
Ingredients and Substitutions
1 large brown button or Cremini mushrooms: The best mushroom for this recipe.
Onion: Any onion will work fine. If you want to save time, just get the pre-diced onion from the grocery store.
Garlic: If you want to save time, get the pre-minced garlic or the frozen garlic cubes from the grocery store.
Walnuts: If you are nut-free, swap the walnuts for sunflower seeds. This just adds a little bite to it.
Sun-dried tomatoes: You can use the sun-dried tomatoes in oil, the oil will melt into the sauce.
Nutritional yeast: This is a vegan alternative to parmesan cheese. This can easily be swapped for grated parmesan cheese.
Vegan cream cheese: There are tons of vegan cream cheeses at the grocery store. But if you have regular cream cheese, just use that. Either works!
Breadcrumbs: I like using Italian breadcrumbs! You can also opt for a gluten-free breadcrumbs or panko style, too. Whatever you have will work. It makes for a crispy top!
Here’s a grocery list if you want to take it with you to the grocery store!
Produce
18 medium to large brown button or Cremini mushrooms
Substitute: 4 large portobello mushrooms (flat large mushrooms)
1 yellow or white onion
Time saving tip: buy pre-chopped
2 garlic cloves
Substitute: 1-2 teaspoons granulated garlic or 1-2 teaspoons minced garlic
Refrigerated
1/2 cup vegan cream cheese
Substitute: regular cream cheese (if you are not vegan)
Non-Perishables
1/4 cup chopped walnuts
Substitute: almonds, pine nuts, or sunflower seeds (great if you’re allergic to nuts)
1/4 cup sun-dried tomato, with oil or in bag
1/4 cup gluten-free breadcrumbs
Substitute: regular breadcrumbs or panko Breadcrumbs
3 tablespoons nutritional yeast (plant-based cheese substitute)
Substitute: Parmesan cheese or mozzarella cheese
Oils/Spices
1 teaspoon avocado oil (for brushing tops)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
pinch of black pepper
How to Make Copycat Cheesecake Factory Stuffed Mushrooms
Preheat the oven to 400 degrees Fahrenheit.
Gently wipe the mushrooms with a damp paper towel to clean.
Remove the stem from the inside gently. TIP: We won’t be using this for this recipe, so you can either toss the stems into your favorite sauce for pasta or repurpose them into the filling for these mushrooms!
Line a flat baking sheet with parchment paper, and place the mushroom stem side down. Brush a little olive oil on the mushrooms.
Bake in the preheated oven for 10 minutes. Once the mushrooms are out, just remove any excess liquid with a kitchen towel and place them right back on the baking sheet, stem side up.
Prep the Filling
While the mushrooms are baking, prepare the filling. Begin by chopping your onion, mincing your garlic, and giving the sun-dried tomatoes a chop.
Heat a skillet over medium-high heat. Add the sun-dried tomatoes and onion. Sauté until onion is translucent, about 5 minutes.
You don’t necessarily need oil if you’re using sun-dried tomatoes in oil, as the oil from the tomatoes will help caramelize the onion.
However, if you are using sun-dried tomatoes without oil, add 2 teaspoons of olive oil to the pan for sautéing.
Add the minced garlic, walnuts, oregano, thyme, salt, and pepper into the skillet with the sauteed onions and sun-dried tomatoes. Sauté for 5 minutes.
Transfer the mixture you sautéed into a small bowl along with cream cheese and nutritional yeast/parmesan. Mix well to combine.
Add about 2-3 teaspoons of the stuffing mixture to each mushroom. I like using a mini cookie scooper for this.
Sprinkle with bread crumbs. There’s no right or wrong on how much you want to add.
Bake again in the oven for an additional 8 minutes until golden brown.
Let them rest for 10 minutes. When they are done, they will be hot!
FAQ
What ingredients are needed to make copycat Cheesecake Factory stuffed mushrooms?
To make copycat Cheesecake Factory stuffed mushrooms, you will need the following ingredients: Medium to large brown button or Cremini mushrooms and avocado oil. For the mushroom filling, you will need onion, garlic, walnuts, sun-dried tomatoes, nutritional yeast, dried oregano, dried thyme, salt, black pepper, vegan cream cheese, and breadcrumbs.
Are there any variations to the classic recipe for copycat Cheesecake Factory stuffed mushrooms?
Cheese Variations: Instead of using vegan cream cheese, you can use regular cream cheese for a non-vegan version. You can also experiment with different types of cheese like fontina cheese, goat cheese, feta cheese, or blue cheese, or even a mixture of cheese to add more flavor. Experiment with any of your favorite cheeses!
Herb Variations: Feel free to customize the herbs used in the filling. You can add fresh herbs like parsley, basil, or cilantro to enhance the flavor. Dried herbs like rosemary or sage can also be used.
Vegetable Variations: You can add other vegetables to the filling, like diced bell peppers, spinach, or green onions. This will add more texture and flavor to the delicious appetizer.
Nut Variations: Instead of walnuts, you can use other nuts like almonds, pecans, or pine nuts for a different taste and texture.
Topping Variations: In addition to breadcrumbs, you can sprinkle grated Parmesan cheese, crushed croutons, or even a sprinkle of smoked paprika on top of the mushrooms before baking for added flavor.
Mushroom Variations: While my recipe calls for brown button or Cremini mushrooms, you can also use other types of mushrooms. Portobello mushrooms, white button mushrooms, and baby bella mushrooms are just a few others you can try.
What accompaniments go well with copycat Cheesecake Factory stuffed mushrooms?
Crusty bread or garlic bread: Serve the stuffed mushrooms with some warm, crusty bread or garlic bread on the side. This will allow your guests to enjoy the creamy filling and soak up any flavorful sauce that may be served with the mushrooms.
Fresh salad: A crisp, refreshing salad is a great addition to the rich and savory stuffed mushrooms. Consider serving a simple green salad with a light vinaigrette or a Caesar salad with homemade dressing.
Roasted vegetables: Roasted vegetables, such as asparagus, Brussels sprouts, or carrots, make a great side dish for the stuffed mushrooms. The earthy flavors of the roasted vegetables complement the mushrooms well.
Pasta or rice: Serve the stuffed mushrooms with a side of pasta or rice. You can toss the pasta with a light tomato sauce or a creamy Alfredo sauce, or simply serve it plain with a drizzle of olive oil and some grated Parmesan cheese.
Wine or sparkling water: To complete the meal, offer a selection of wines that pair well with the flavors of the stuffed mushrooms. A light-bodied red wine, such as Pinot Noir or Merlot, or a crisp white wine, such as Sauvignon Blanc or Chardonnay, would be great options. Alternatively, if you prefer non-alcoholic beverages, sparkling water with a squeeze of lemon or lime can provide a refreshing contrast to the rich flavors of the mushrooms.
These Copycat Cheesecake Factory Stuffed Mushrooms are great appetizers to impress your loved ones during the holiday season. With its flavorful filling and easy preparation, it's a crowd-pleasing dish that can be enjoyed by both vegans and non-vegans alike. Whether you're hosting a gathering or craving a delicious snack, these stuffed mushrooms are sure to be a popular favorite.
Copycat Cheesecake Factory Stuffed Mushrooms Recipe
Ingredients
- 18 medium to large brown button or Cremini mushrooms, stems removed
- Alternatively, you can use 4 portobello mushrooms (the large flat ones)
- 1 teaspoon avocado oil (for brushing tops)
- 1 onion, diced
- 2 cloves garlic, fresh minced
- 1/4 cup toasted walnuts, finely chopped
- 1/4 cup sun-dried tomato, in oil
- 3 tablespoons nutritional yeast (or parmesan cheese)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- pinch of black pepper
- 1/2 cup vegan cream cheese (or regular cream cheese)
- 1/4 cup breadcrumbs (any kind work)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Gently wipe the mushrooms with a paper towel to clean.
- Remove the stem from the inside gently. TIP: We won’t be using this for this recipe so you can either toss the stems into your favorite sauce for pasta, or repurpose into the filling for these mushrooms!
- Line a flat baking sheet with parchment paper, and place the mushroom stem side down. Brush a little olive oil on the mushrooms.
- Bake for 10 minutes. Once the mushrooms are out, just remove any excess liquid with a kitchen towel and place right back on the baking sheet, stem side up.
- While the mushrooms are baking, prepare the filling. Begin by chopping your onion, mincing your garlic, and giving the sun-dried tomatoes a chop.
- Heat a skillet over medium heat, add the sun-dried tomatoes and onion. Sauté until onion is translucent, about 5 minutes.
- You don’t necessarily need oil if you’re using sun dried tomatoes in oil as the oil from the tomatoes will help caramelize the onion.
- However, if you are using sun-dried tomatoes without oil, add 2 teaspoons of olive oil into the pan for sautéing.
- Add in the minced garlic, walnuts, oregano, thyme, salt and pepper into the skillet. Sauté for 5 minutes.
- Transfer the mixture you sautéed into a small bowl along with cream cheese and nutritional yeast/parmesan. Mix well to combine.
- Add about 2-3 teaspoons of the filling into each mushroom. I like using a mini cookie scooper for this.
- Sprinkle with bread crumbs. There’s no right or wrong on how much you want to add.
- Bake again in the oven for an additional 8 minutes until golden brown.
- Let them rest for 10 minutes when they are done, they will be hot!
