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Olive Garden Stuffed Mushrooms

Delicious stuffed mushrooms filled with clams, cheese, and herbs that create a comforting appetizer perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Mushroom Caps
  • 12 large large fresh mushrooms Choose plump, firm ones for the best texture.
Filling
  • 3 tablespoons melted unsalted butter Butter adds richness; use unsalted for better control over seasoning.
  • 1/4 cup finely shredded mozzarella cheese For that gooey, melty finish.
  • 1 can minced clams, drained (6 oz) Brings a unique ocean flavor to the dish.
  • 1 large beaten egg Holds everything together beautifully.
  • 1 finely chopped green onion Provides freshness and a mild onion flavor.
  • 2 teaspoons minced garlic Adds depth of flavor.
  • 1/2 cup Italian-style bread crumbs For that crispy topping.
  • 1 teaspoon dried oregano Enhances the overall flavor.
  • 1 tablespoon melted butter More buttery goodness on top.
  • 3 tablespoons grated Parmesan cheese Adds a salty, nutty bite.

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a baking dish with non-stick cooking spray.
  2. Remove the stems from each mushroom and gently wipe the caps with a dry paper towel.
  3. In a mixing bowl, combine clams, green onion, beaten egg, minced garlic, bread crumbs, oregano, Parmesan cheese, and 3 tablespoons of melted butter. Mix thoroughly.
  4. Pack 1-2 spoons of filling into each mushroom cap and place them filling side up in the baking dish.
Baking
  1. Drizzle the remaining melted butter over the mushrooms, cover with foil, and bake for 20-30 minutes until tender.
  2. Carefully remove the foil, sprinkle mozzarella over each mushroom, and bake uncovered for another 2-3 minutes.
Serving
  1. Let cool for a moment, then serve warm.

Notes

Prepare the filling ahead of time and store it in the fridge. Avoid overfilling the mushrooms. Consider adding chopped spinach or sun-dried tomatoes for a twist.