Copycat Olive Garden Stuffed Mushrooms

Copycat Olive Garden Stuffed Mushrooms

These are one of my favorite appetizers. I thought this recipe would be great to share for Easter Weekend. This recipe contains clams, so if you do not like clams, a great alternative is Crab meat, and chicken broth.  

Prep Time: 20 Minutes

Cook Time: 35-40 Minutes.

Oven Temp: 350 Degrees

Serves: 4-6

What You Need

• 8-12 Fresh Cap Mushrooms
• 6oz can Clams Drained & Finely Minces. (Save ¼ cup of clam juice for stuffing.) (Alternative Crab)
• 1 Green Onion, Finely Minced.
• ½ Teaspoon Minced Garlic.
• 1/8 Teaspoon Garlic Salt
• 1 Teaspoon Oregano Leaves.
• ½ Cup Italian-Style Breadcrumbs.
• 1 Egg, beaten.
• 2 Tablespoons Finely Grated Parmesan.
• 1 Tablespoon Finely Grated Romano.
• 2 Tablespoons Finely Grated Mozzarella for stuffing.
• ¼ Cup Mozzarella for topping.
• ¼ Cup Melted Butter.

Directions

Preheat oven to 350 degrees. Lightly spray a small baking dish with cooking oil, or pam spray.

Was and remove stems from mushrooms and pat dry.

In a large bowl combine clams (or crab), green onion, minced garlic, garlic salt, butter, and oregano.  Mix well.

Adding to the same bowl add Italian bread crumbs, eggs, and clams juice (chicken broth). Mix together, then add parmesan, romano, and 2 tablespoons of mozzarella cheese. Mix well.

Spoon roughly 1 ½ teaspoons of the stuffing mixture into each mushroom cavity, the stuffing should dome over the top of the mushrooms. This mixture should stuff up to 8-12 mushrooms if measured out correctly.  

Place stuffed mushrooms in the baking dish, and drizzle ¼ cup melted butter over the top of the mushrooms.

Cover with foil and place in oven for 30 minutes.

Remove mushrooms after 30 minutes sprinkle ¼ cup of mozzarella cheese to the top of mushrooms, place back in oven for additional 10-15 minutes until cheese is melted.

Note: Serve Hot.