SECRET RECIPE......
Cheesecake Factory Stuffed Mushrooms
The Cheesecake Factory does not share its trade-secret recipes, but today's secret recipe comes very close to recreating the flavors of their stuffed mushrooms.
These stuffed mushrooms are made using parmesan and fontina cheese with a delicious wine sauce.
Make these as an appetizer and you are guaranteed to get rave reviews.
In case you are looking for a quick and easy dinner idea, check out this tasty Recipe.
In case you are looking for a quick and easy dinner idea, check out this tasty Recipe.
Enjoy!
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New Secret Recipe
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Cheesecake Factory Stuffed Mushrooms
1 pound large button mushrooms
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
2 green onions, minced
3/4 cup sherry or white wine (divided use)
Juice of 1/2 lemon
Salt and freshly ground pepper
1 cup Italian-style seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 cup grated fontina cheese (divided use)
Preheat oven to 350 F.
Rinse mushrooms well, pat dry and remove stems.
Reserve stems.
Use a pastry brush to coat mushroom tops all over with olive oil; place in a shallow baking pan just large enough to hold them in a single layer.
Finely chop the stems and set aside.
Place any remaining olive oil with the butter in a heavy skillet
and melt butter over medium heat.
Place any remaining olive oil with the butter in a heavy skillet
and melt butter over medium heat.
Sauté garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems and cook a minute more.
Off heat, stir in 1/4 cup of the wine, the lemon juice and bread
crumbs; toss with 2 forks to mix well.
Off heat, stir in 1/4 cup of the wine, the lemon juice and bread
crumbs; toss with 2 forks to mix well.
Stir in the parmesan and half the fontina.
Mixture should be moist enough to stick together;
add more wine if needed.
Spoon filling into mushroom caps.
add more wine if needed.
Spoon filling into mushroom caps.
Top with remaining fontina.
Pour remaining wine over the mushrooms (it will run off to make a sauce).
Bake 8 to 10 minutes, or until cheese melts and mushrooms
are cooked through.
are cooked through.
Spoon pan liquid over mushrooms and serve.
Makes 4 servings.
Makes 4 servings.
Source : Dallas news
Courtesy : Ron Douglas
Courtesy : Ron Douglas
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