Stuffed Mushrooms

By á-45429

This copycat Olive Garden recipe is great for when you want their delicious stuffed meatballs at home. Even if you're not a seafood lover, you'll really enjoy the minced clams in this savory hors d'oeuvre.

Ingredients

• 8 to 12 fresh mushrooms
• 6 ounce can clams (drained & finely minced, save 1/4 cup of clam juice for stuffing)
• 1 green onion, finely minced
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1 tablespoon melted butter
• 1 teaspoon oregano leaves
• 1/2 cup Italian-style breadcrumbs
• 1 egg, beaten
• 2 tablespoons finely grated Parmesan
• 1 tablespoon finely grated Romano
• 2 tablespoons finely grated Mozzarella
• (for stuffing)
• 1/4 cup melted butter
• 1/4 cup finely grated Mozzarella
• (for garnish)
• Fresh parsley (for garnish)

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a small baking dish with cooking oil.

Wash and remove stems from mushrooms and pat dry.

Combine clams, green onions, minced garlic, garlic salt, butter and oregano
in a bowl and mix well.

Add Italian bread crumbs, egg and clam juice mixing all the ingredients together well.

Combine the Parmesan, Romano, and Mozzarella cheeses and add to the stuffing, mixing well.

Spoon approximately 1 1/2 teaspoons of the stuffing mixture into each mushroom cavity and slightly mound. (You should be able to stuff between 8 to 12 mushrooms depending on the size of mushroom caps).

Place the stuffed mushrooms in the baking dish, and drizzle 1/4 cup melted butter over the top of the mushrooms. Cover and bake in oven for about 35 to 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated Mozzarella cheese on top. Bake just until the cheese melts slightly. Garnish with freshly chopped parsley, and serve hot.