Olive Garden Stuffed Mushrooms
Olive Garden Stuffed Mushrooms are flavorful and easy to make. Make your favorite stuffed mushrooms at home with this copycat recipe.
Servings: 6
Cost: $9.99 Recipe, $1.67 per Serving
Ingredients
- 12 Large Fresh Mushrooms
- 3 Tbsp Butter melted
- ¼ cup Mozzarella Cheese finely grated
For the Filling:
- 1 can Minced Clams 6 oz drained
- 1 Green Onion finely chopped
- 1 Large Egg beaten
- 2 tsp Minced Garlic
- ½ cup Italian Bread Crumbs
- 1 tsp Dried Oregano
- 1 Tbsp Butter melted
- 3 Tbsp Grated Parmesan Cheese
Instructions
- Preheat the oven to 350°F and spray a baking dish large enough to hold 12 mushrooms with nonstick spray.
- Remove the stems from 12 large mushrooms and clean them with a dry paper towel.
- In a mixing bowl, stir together 1 can (6 oz) drained minced clams, 1 chopped green onion, 1 beaten egg, 2 teaspoons minced garlic, ½ cup Italian bread crumbs, 1 teaspoon dried oregano, 1 tablespoon melted butter, and 3 tablespoons grated Parmesan cheese.
- Spoon 1–2 tablespoons of the filling into each mushroom cap and place them filling-side up in the baking dish.
- Drizzle 3 tablespoons melted butter over the stuffed mushrooms.
- Cover the dish with foil and bake for 20–30 minutes until the mushrooms are tender.
- Remove the foil and sprinkle ¼ cup finely grated mozzarella cheese over the mushrooms.
- Bake uncovered for 2–3 minutes until the cheese is melted.
- Serve warm and enjoy.
Notes
These are best served fresh but you can refrigerate the leftovers for up to 3 days.
Reheat in the oven or air fryer to make them heated through and slightly crispy again.
Nutrition
Calories: 150kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 279mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
