Description
Restaurant-style Olive Garden Stuffed Mushrooms made at home with clams, garlic, butter, and cheese. Quick to prepare, baked until tender, and perfect for dinner or party appetizers.
Ingredients
12 large fresh mushrooms (stems removed and reserved)
1/2 cup Italian bread crumbs
1 large egg, lightly beaten
1 tbsp melted butter
1 can (6 oz) minced clams, drained
2 tsp freshly minced garlic
1 tsp dried oregano
1 finely chopped green onion (white and light green parts)
1/4 cup finely shredded mozzarella cheese
3 tbsp melted butter (for topping)
3 tbsp grated Parmesan cheese
Instructions
1. Preheat oven to 350°F and coat a baking dish with non-stick spray.
2. Gently clean mushroom caps using a damp paper towel and remove stems.
3. In a bowl, combine breadcrumbs, egg, butter, clams, garlic, oregano, and green onion. Mix until evenly blended.
4. Fill each mushroom cap with 1–2 spoonfuls of the filling.
5. Arrange them in the baking dish, filling side up.
6. Drizzle 3 tablespoons of melted butter over the tops and cover the dish with foil.
7. Bake for 20–30 minutes until mushrooms are tender.
8. Remove foil, sprinkle mozzarella on each mushroom, and bake uncovered for 2–3 more minutes until cheese melts.
9. Let cool slightly before serving.
Notes
Avoid washing mushrooms under running water to prevent sogginess; wipe clean with a damp towel.
Do not overcrowd mushrooms in the baking dish for even cooking and browning.
If filling is too wet, add more breadcrumbs until it holds together without being dry.
Pre-bake mushrooms for 5 minutes before stuffing if they release too much moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 2–3 mushrooms
- Calories: 600–700 (entire recipe)
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 125 mg