In a medium bowl, combine the seasoned Italian breadcrumbs, freshly grated parmesan cheese, grated fontina cheese, chopped fresh parsley, salt, and cracked black pepper. Mix these dry ingredients together thoroughly and set the bowl aside while you prepare the mushrooms and aromatics.

Clean each mushroom gently using a damp paper towel or mushroom brush-avoid rinsing them under water as mushrooms absorb moisture like sponges. Carefully twist and pop the stems out of the caps, leaving hollow mushroom vessels ready for stuffing. Arrange the empty caps hole-side up in your oven-safe casserole dish. Finely chop the mushroom stems you removed and set them aside-they’ll add extra mushroom flavor to your filling.

Place a small saucepan over medium heat and melt 2 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil. Once the butter is melted and gently bubbling, add the finely chopped mushroom stems, minced green onions, and minced garlic to the pan. Sauté this aromatic mixture for 1.5 to 2 minutes until fragrant and the vegetables begin to soften. Add the juice of half a lemon and 1/4 cup of dry sherry to deglaze the pan. Let this simmer until approximately 60% of the liquid has evaporated, concentrating the flavors. Remove from heat and allow the mixture to cool slightly before combining with the breadcrumbs.

In the same saucepan (or use a clean one if preferred), combine 1 cup of dry sherry, the juice from the remaining lemon half, and 2 tablespoons of unsalted butter. Bring this mixture to a gentle simmer over medium heat and cook until the sauce has reduced by half, becoming more concentrated and slightly thickened. This reduction intensifies the sherry flavor while the butter adds silky richness. Set the finished sauce aside.

Pour the cooled sautéed aromatics into the bowl containing your dry breadcrumb and cheese mixture. Using a spoon or your hands, mix everything together thoroughly until the breadcrumbs are moistened and the mixture holds together when pressed. Using a 2-ounce scoop or a generous spoon, heap the filling into each prepared mushroom cap. Tamp down the filling firmly with the back of the scoop or your fingers so it’s packed tightly and won’t fall out during baking.

Preheat your oven to 350°F (175°C). Once heated, generously spoon the reduced sherry wine sauce over and around the stuffed mushrooms in the casserole dish-this will keep them moist while adding incredible flavor. Bake for 8 to 10 minutes until the mushrooms are tender, the filling is golden, and the cheese has melted beautifully throughout.

Remove the casserole dish from the oven and garnish your Cheesecake Factory stuffed mushrooms with a sprinkle of fresh parsley for color and freshness. Allow them to rest for a minute or two before serving, as mushrooms retain considerable heat and you don’t want to burn anyone’s mouth. Serve immediately while hot and bubbly.