Olive Garden Stuffed Mushrooms (Copycat)

By Edoo

Ingredients

• 8 8 8 -12 fresh mushrooms
• 1 1 1/4 can 1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
• 1 1 1 green onion, finely minced
• 1 1 1 egg (beaten)
• 1 1⁄2 1⁄2 teaspoon minced garlic
• 1 1⁄8 1⁄8 teaspoon garlic salt
• 1 1⁄2 1⁄2 cup Italian style breadcrumbs
• 1 1 1 teaspoon oregano leaves
• 1 1 1 tablespoon melted butter, cooled
• 2 2 2 tablespoons finely grated parmesan cheese
• 1 1 1 tablespoon finely grated romano cheese
• 2 2 2 tablespoons finely grated mozzarella cheese (for stuffing)
• 1 1⁄4 1⁄4 cup finely grated mozzarella cheese (for garnish)
• 1 1⁄4 1⁄4 cup melted butter
• fresh parsley (for garnish)

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Preheat the oven to 350°F.

Lightly oil a small baking dish.

Gently wash and stem mushrooms; pat dry (Save stems for another recipe).

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

Add Italian bread crumbs, egg, clam juice, mixing well.

Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.

Garnish with freshly diced parsley.

Serve hot.

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Directions

Preheat the oven to 350°F.

Lightly oil a small baking dish.

Gently wash and stem mushrooms; pat dry (Save stems for another recipe).

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

Add Italian bread crumbs, egg, clam juice, mixing well.

Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.

Garnish with freshly diced parsley.

Serve hot.

Submit a Correction