Olive Garden Mushrooms Recipe

Introduction

These Olive Garden-style stuffed mushrooms are a savory treat perfect as an appetizer or party snack. Filled with a flavorful mixture of clams, cheese, and herbs, they are easy to prepare and sure to impress your guests.

Ingredients

• 12 large fresh mushrooms
• 3 tablespoons melted butter
• 1/4 cup finely shredded mozzarella cheese
• 1 can minced clams, drained (6 oz)
• 1 finely chopped green onion
• 1 large beaten egg
• 2 teaspoons minced garlic
• 1/2 cup italian-style bread crumbs
• 1 teaspoon dried oregano
• 1 tablespoon melted butter
• 3 tablespoons grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Spray a baking dish large enough to hold the mushrooms with non-stick cooking spray to prevent sticking.
2. Step 2: Carefully remove the stems from the mushrooms and clean each mushroom cap with a dry paper towel. Avoid using water to keep them from becoming soggy.
3. Step 3: In a mixing bowl, combine the minced clams, green onion, beaten egg, minced garlic, italian-style bread crumbs, dried oregano, 1 tablespoon melted butter, shredded mozzarella cheese, and grated parmesan cheese. Stir thoroughly to mix all ingredients evenly.
4. Step 4: Fill each mushroom cap with 1-2 spoons of the prepared filling and arrange them, filling side up, on the prepared baking dish.
5. Step 5: Drizzle the mushrooms with 3 tablespoons melted butter. Cover the baking dish tightly with foil and bake for 20-30 minutes, until the mushrooms are tender.
6. Step 6: Remove the foil, sprinkle extra mozzarella cheese over each mushroom, and bake uncovered for 2-3 minutes until cheese is melted and bubbly.
7. Step 7: Take the mushrooms out of the oven and allow them to cool slightly before serving. Enjoy!

Tips & Variations

• For a vegetarian version, omit clams and substitute with finely chopped cooked spinach or artichokes.
• Use fresh herbs like parsley or basil to brighten the filling.
• Be sure not to wash mushrooms with water; a dry towel preserves their texture.
• Add a pinch of red pepper flakes in the filling to introduce gentle heat.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees F until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can stuff the mushrooms and keep them covered in the refrigerator for a few hours before baking. Just bring them to room temperature before cooking.

What can I substitute for the clams?

If you prefer not to use clams, finely chopped cooked chicken, crab meat, or a vegetarian filling like spinach and cheese work well as alternatives.

Olive Garden Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

These Olive Garden-style stuffed mushrooms are a savory appetizer featuring large fresh mushrooms filled with a delicious mixture of clams, cheese, garlic, and herbs, then baked to perfection with a golden cheesy topping.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–12 stuffed mushroom caps 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

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For the Mushrooms

• 12 large fresh mushrooms

For the Filling

• 3 tablespoons melted butter
• 1/4 cup finely shredded mozzarella cheese
• 1 can minced clams, drained (6 oz)
• 1 finely chopped green onion
• 1 large beaten egg
• 2 teaspoons minced garlic
• 1/2 cup Italian-style bread crumbs
• 1 teaspoon dried oregano

For Baking

• 1 tablespoon melted butter
• 3 tablespoons grated parmesan cheese
• Non-stick cooking spray (for baking dish)

Instructions

1. Prepare the Baking Environment: Preheat your oven to 350 degrees F (175 degrees C) and spray a baking dish with non-stick cooking spray to prevent sticking during baking.
2. Prepare the Mushrooms: Remove the stems from the mushrooms carefully and clean the mushroom caps with a dry paper towel to avoid sogginess caused by water.
3. Make the Filling: In a mixing bowl, combine the melted butter, shredded mozzarella cheese, drained minced clams, chopped green onion, beaten egg, minced garlic, Italian bread crumbs, and dried oregano. Stir thoroughly to mix all ingredients evenly.
4. Stuff the Mushrooms: Spoon 1-2 tablespoons of the filling into each mushroom cap, arranging them filling-side up in the prepared baking dish. You should have around 8 to 12 stuffed mushrooms depending on size.
5. Bake the Mushrooms: Drizzle 3 tablespoons of melted butter over the stuffed mushrooms. Cover the baking dish tightly with foil and bake in the preheated oven for 20-30 minutes until the mushrooms are tender.
6. Add Cheese and Final Bake: Carefully remove the foil, sprinkle grated mozzarella cheese over each mushroom, and bake uncovered for an additional 2-3 minutes until the cheese is melted and bubbly.
7. Serve and Enjoy: Remove from the oven, let cool slightly, and serve warm as a delicious appetizer.

Notes

• Do not wash mushrooms with water; use a dry paper towel to clean for best texture.
• If you prefer a stronger garlic flavor, add an extra teaspoon of minced garlic to the filling.
• The recipe can be doubled easily for larger gatherings.
• Use fresh mozzarella cheese for a better melt and creamier texture.
• These stuffed mushrooms can be prepared ahead and baked just before serving.

Keywords: Olive Garden mushrooms, stuffed mushrooms, baked mushrooms, clam stuffed mushrooms, appetizer, Italian recipe