Olive Garden stuffed Mushrooms

By dorchuk

Ingredients

• 8 - 12 Fresh Mushrooms
• 1 6 ounce can of clams, drained and finely minced (save 1/4 cup of clam juice for stuffing)
• 1 green onion, chopped fine (about 1 tablespoon)
• 1 egg, beaten
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1/2 cup Italian bread crumbs
• 1 teaspoon oregano leaves
• 1 tablespoon melted butter (cooled)
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon finely grated Romano cheese
• 2 tablespoons finely grated mozzarella cheese (for stuffing)
• 1/4 cup finely grated mozzarella cheese (for garnish)
• 1/4 cup melted butter

Details

Adapted from facebook.com

Preparation

Step 1

Wash mushrooms and remove stems, pat dry. Save stems for another recipe. In a mixing bowl, place clams, onions, garlic salt, minced garlic, soft butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and clam juice and blend. Stir cheeses in clam stuffing and mix well.

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour melted butter over mushrooms. Cover and place in a preheated oven at 350 degrees for about 35 and 40 minutes. Remove cover, sprinkle freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.