Olive Garden Stuffed Mushrooms
A copycat of Olive Garden's appetizer: mushroom caps stuffed with a clam, cheese and breadcrumb filling, baked in butter and finished with fresh mozzarella and parsley.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutritionper 100 g›
175
Calories
11g
Protein
9g
Carbs
11g
Fat
Ingredients
| 9 ounces (255 g) | mushrooms |
| 6 ounces (170 g) | clams, drained |
| 1 tablespoon (15 ml) | green onion, finely chopped |
| 1 | egg, beaten |
| 1/2 teaspoon | garlic, minced |
| 1/8 teaspoon | garlic salt |
| 1/2 cup (55 g) | Italian breadcrumbs |
| 1 teaspoon | oregano leaves |
| 1 tablespoon (15 g) | butter, melted and cooled |
| 2 tablespoons (12 g) | Parmesan cheese, finely grated |
| 1 tablespoon (6 g) | Romano cheese, finely grated |
| 2 tablespoons (14 g) | mozzarella cheese, finely grated (for stuffing) |
| 1/4 cup (28 g) | mozzarella cheese, finely grated (for garnish) |
| 1/4 cup (55 g) | butter, melted |
| to taste | fresh parsley, diced (garnish) |
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, combine the clams, green onion, minced garlic, garlic salt, 1 tablespoon of soft butter and the oregano. Add the egg, breadcrumbs and reserved clam juice and mix everything together. Stir the parmesan, romano and 2 tablespoons of mozzarella into the stuffing until well blended.
- Mound the clam mixture into each mushroom cavity. You should be able to stuff 8 to 12 mushrooms depending on their size. Place them in a lightly oiled baking dish and pour the 1/4 cup melted butter over them.
- Cover and bake in a preheated oven at 175°C (350°F) for about 35-40 minutes. Remove from the oven and sprinkle with the remaining freshly grated mozzarella, then return to the oven until the cheese is just slightly melted.
- Garnish with freshly diced parsley.