Description
Recreate the iconic Olive Garden stuffed mushrooms at home with this easy copycat recipe. These savory cremini mushrooms are filled with a delicious blend of clams, breadcrumbs, herbs, and cheese, then baked until golden and bubbly. Perfect as an appetizer or side dish.
Ingredients
Scale
- 12–15 large cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 6.5-ounce can minced clams, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the Cheese Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated romano cheese
- 1/4 cup grated parmesan cheese
- Optional Garnish: Fresh chopped parsley, Lemon wedges
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely for the filling.
- In a skillet over medium heat, melt the butter and add the olive oil. Add the chopped mushroom stems and sauté for 3-5 minutes until softened.
- Add the chopped onion and bell pepper to the skillet and cook for another 2-3 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 more minute. Remove the skillet from heat.
- Add the drained minced clams, breadcrumbs, 1/4 cup parmesan cheese, basil, oregano, salt, and pepper to the skillet. Mix everything until well combined to create the stuffed mushroom filling.
- Spoon the filling generously into each mushroom cap.
- Arrange the stuffed mushroom caps in a lightly greased baking dish.
- In a small bowl, combine the shredded mozzarella, grated romano, and 1/4 cup grated parmesan cheese for the topping.
- Sprinkle this cheese mixture evenly over the stuffed mushrooms.
- Bake for 15 minutes, or until the mushrooms are tender.
- For a crispy top, broil for an additional 2-3 minutes, watching closely to avoid burning.
- Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Notes
- Use large cremini mushrooms for easier stuffing and a better texture.
- Drain the clams very well to prevent a soggy filling.
- For a vegetarian version, omit the clams and add finely chopped spinach or sun-dried tomatoes to the filling.
- Watch the mushrooms closely when broiling to prevent the cheese from burning.
- These are best served warm, straight from the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 2-3 mushrooms