Cheesecake Factory Stuffed Mushrooms

Ingredients :  

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)

How To Prepare : 

1. 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.

2. 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.

3. 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.

4. 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. Spoon pan liquid over mushrooms and serve. 

Servings :Makes 4 

Source: Dallas News