Olive Garden Stuffed Mushrooms some of the best known stuffed mushrooms. These stuffed mushrooms have been on the menu at the Olive Garden for many years now. You can make these at home for much less than at the restaurant. They are easy to make, and you can make as many as you want.
Olive Garden Stuffed Mushrooms have been on the menu at the Olive Garden for many years now and are some of the most loved stuffed mushrooms. Everyone loves stuffed mushrooms, and you can make these at home for much less than you’d pay at the restaurant.
They are quite easy to make, and, what’s more, you can stuff as many mushrooms as you like. These seafood stuffed mushrooms make perfect appetizers or snacks for your next party.
Why this copycat Olive Garden Stuffed Mushrooms recipe works
This recipe for stuffed mushrooms works because it has a lot more flavor than your everyday stuffed mushroom. The addition of different cheeses and the taste of clams really adds a lot of unique flavor to this much-loved appetizer.
Ingredients
Here’s what you need to make clam-stuffed mushrooms:
- Mushrooms – The perfect vessel for the savory clam and cheese filling
- Clams – Add a briny, seafood flavor that complements the herbs and garlic
- Green onion – Provides a mild, fresh onion taste that doesn’t overpower the other ingredients
- Egg – Helps bind the filling ingredients together
- Fresh garlic – Infuses the filling with a robust, aromatic flavor
- Garlic salt – Enhances the overall taste and adds a touch of saltiness
- Italian bread crumbs – Creates a crispy texture and helps hold the filling together
- Oregano leaves – Contribute a slightly bitter, earthy, and aromatic flavor
- Butter – Adds richness and helps keep the mushrooms moist during baking
- Parmesan cheese – Offers a nutty, salty, and umami flavor to the filling
- Romano cheese – Provides a sharp, tangy, and slightly salty taste
- Mozzarella cheese – Melts beautifully and creates a gooey, stretchy topping
What Kinds of Mushrooms are Best for Stuffing?
When making appetizer-sized stuffed mushrooms, large white button mushrooms or cremini mushrooms are most commonly used. If you want larger stuffed mushrooms, you can use portobello mushrooms.
When buying mushrooms, look for firm, plump ones, as this indicates freshness.
Mushrooms need to be cleaned thoroughly before stuffing. A soft brush or a dishcloth can be used to remove dirt from the mushroom cap. Once cleaned, mushrooms should be rinsed under cold water and allowed to dry before being stuffed.
- Fresh mushrooms can be stored in a plastic bag in your refrigerator for 3 to 4 days.
- Purchase mushrooms without blemishes, as they will last longer if you aren’t going to cook with them on the first day.
How to Make Olive Garden Stuffed Mushrooms
- 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, stir together the clams, green onion, minced garlic, salt, butter, and oregano.
- Add egg, breadcrumbs, and clam juice, and mix everything.
- Add the cheeses to the clam stuffing and stir until well blended.
- Place the clam mixture in each mushroom cavity and make it into a small mound.
- Place the mushrooms in a lightly oiled baking dish and pour melted butter over the mushrooms.
- Cover and bake at 350 degrees for about 35 minutes.
- Remove the dish from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Place the dish back in the oven until the cheese is slightly melted.
- Garnish with freshly chopped parsley.
Love stuffed mushrooms? Try these recipes
Popular Mushroom Recipes
Favorite Olive Garden Copycat Recipes
- DIY Olive Garden Alfredo
- Cappellini Pomodoro
- Fried Mozzarella
- Parmesan Crusted Chicken
- Olive Garden Soup Recipes
Be sure to check out more of my easy appetizer recipes and the best Olive Garden copycat recipes.
Classic Olive Garden Stuffed Mushrooms
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, 1 tablespoon soft butter, and oregano. Add egg, breadcrumbs, and clam juice and mix everything together. Stir the cheeses into the clam stuffing until well blended.
- Place the clam mixture in each mushroom cavity and make it into a small mound. You should be able to stuff between 8 and 12 mushrooms depending on the size of the mushrooms. Place the mushrooms in a lightly-oiled baking dish. Pour 1/4 cup melted butter over the mushrooms.
- Cover and place in a preheated oven at 350 degrees for about 35 – 40 minutes. Remove from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Pop them back in the oven until the cheese is just slightly melted.
- Garnish with freshly diced parsley.
It has been YEARS since I last had these at an Olive Garden and suddenly I had a craving. This recipe tastes EXACTLY like Olive Garden’s appetizer and I could not stop eating it! Five stars!!
I love your recipes! My favorite dish at Olive Garden is their fried clams. Do you have that recipe? Thanks!
I did not know they had fried clams.