Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Olive Garden Stuffed Mushrooms Copycat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian-American

Description

This Olive Garden Stuffed Mushrooms Copycat recipe replicates the classic appetizer with tender cremini mushrooms filled with a savory clam and breadcrumb mixture, topped with a blend of mozzarella, Romano, and Parmesan cheeses. Baked to golden perfection and garnished with fresh parsley and lemon wedges, it offers a delightful combination of textures and flavors perfect for sharing.

Ingredients

Mushrooms and Filling

  • 12-15 large cremini mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup onion, finely chopped
  • ¼ cup bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 6.5 oz can minced clams, drained
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste

Topping and Garnish

  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Romano cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
  2. Prepare Mushrooms: Clean the mushrooms gently using a damp cloth and carefully remove the stems. Finely chop the stems to use in the stuffing mixture.
  3. Sauté Mushroom Stems: In a skillet over medium heat, melt the olive oil and unsalted butter together. Add the chopped mushroom stems and sauté them for 3-5 minutes until they become soft and tender.
  4. Cook Vegetables and Garlic: Add the finely chopped onion and bell pepper to the skillet and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute. Remove the skillet from heat after this step.
  5. Prepare Stuffing Mixture: Into the skillet, stir in the drained minced clams, breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix all ingredients thoroughly to form a cohesive stuffing.
  6. Stuff the Mushrooms: Generously spoon the stuffing mixture into each mushroom cap, filling them evenly.
  7. Add Cheese Topping: In a separate bowl, combine shredded mozzarella, grated Romano, and grated Parmesan cheeses. Sprinkle this cheese mixture evenly over the topped mushrooms.
  8. Bake Mushrooms: Arrange the stuffed mushrooms in a baking dish and bake them in the preheated oven for 15 minutes until the mushrooms are tender and the filling is heated through.
  9. Broil for Golden Cheese: Switch the oven to broil and broil the mushrooms for an additional 2-3 minutes until the cheese topping is golden brown. Watch carefully to prevent burning.
  10. Garnish and Serve: Remove the mushrooms from the oven, garnish with freshly chopped parsley, and serve immediately alongside lemon wedges for an added burst of flavor.

Notes

  • Use cremini mushrooms for a firmer texture that holds up well during baking.
  • Drain the canned minced clams thoroughly to avoid a soggy filling.
  • Watch the mushrooms closely during broiling to prevent the cheese from burning.
  • For a slightly crispier topping, you can add a light drizzle of olive oil before baking.
  • Lemon wedges add a bright, fresh contrast to the rich flavors in the stuffed mushrooms.

Find it online: https://slsrecipes.com/olive-garden-stuffed-mushrooms-copycat-recipe/