Olive Garden Stuffed Mushrooms
Indulge in the savory delight of Olive Garden Stuffed Mushrooms. These delicious bites are filled with a rich mixture of clams and cheeses, creating a perfect appetizer for any gathering. Easy to make and packed with flavor, they’re a must-try for your next meal!
Equipment
- Blender
- Oven
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 9 ounces Mushrooms
- 6 ounces Clams drained
- 1 tablespoon Green Onion chopped fine
- 1 Egg beaten
- 1/2 teaspoon Garlic minced
- 1/8 teaspoon Garlic Salt
- 1/2 cup Italian Breadcrumbs
- 1 teaspoon Oregano Leaves
- 1 tablespoon Butter melted and cooled
- 2 tablespoons Parmesan Cheese finely grated
- 1 tablespoon Romano Cheese finely grated
- 2 tablespoons Mozzarella Cheese finely grated for stuffing
- 1/4 cup Mozzarella Cheese finely grated for garnish
- 1/4 cup Butter melted
Instructions
- Wash the Mushrooms, remove the stems, and pat dry. Save the stems for another recipe. Drain the Clams and reserve the liquid.
- In a mixing bowl, mix together Clams, Green Onion, minced Garlic, Garlic Salt, and 1 tablespoon of melted Butter and Oregano Leaves. Combine well.
- Add the beaten Egg and Italian Breadcrumbs, mixing until everything is incorporated.
- Stir in the Parmesan Cheese, Romano Cheese, and Mozzarella Cheese for stuffing until well blended.
- Stuff each mushroom cap generously with the clam mixture, creating small mounds on top of each.
- Place the stuffed mushrooms in a lightly oiled baking dish and drizzle with 1/4 cup of melted Butter.
- Cover and place in a preheated oven at 350 degrees for about 35 to 40 minutes.
- Remove from the oven and sprinkle the Mozzarella Cheese on top, returning to the oven until melted.
- Garnish with freshly diced parsley before serving.
Notes
- Storage: After cooking, any leftover Stuffed Mushrooms should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to three days.
- Freezing: You can freeze the unbaked stuffed mushrooms. Just prepare them up to the baking step, then freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake from frozen, adjusting cooking time as necessary.
- Pairing: These stuffed mushrooms pair beautifully with a light salad or garlic bread for a complete meal.
- Variations: Consider adding a bit of spinach or artichokes to the stuffing for a twist. These ingredients add great flavor and a pop of color.
- Presentation: Use a large platter to serve the Stuffed Mushrooms. Garnishing with fresh herbs not only makes it visually appealing but adds a fresh taste.