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Stuffed Mushrooms


From the Olive Garden

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  • 1/3 cup Progresso bread crumbs - herb flavor
  • 1/4 cup canned minced clams - drained
  • 1 tbsp shredded parmesan cheese
  • 1 tbsp shredded romano cheese
  • 1/2 tsp minced garlic
  • 3 tbsp chicken broth
  • 12 med white buttom mushrooms - stems removed
  • 3 tbsp butter - melted
  • 2 tbsp minced red bell pepper
  • 2-3 slices mozzarella cheese
  • 1/2 tsp minced fresh parsley



Step 1

1. Preheat oven to 450 degrees
2. Combine breadcrumbs, clams, parmesan cheese, romano cheese and garlic in medium bowl with your hands. Add chicken broth 1 tbsp at a time and stir after each addition with a spoon. Keep fluffy by not over stirring
3. Fill each of the mushroom caps with 1-2 tsp of the stuffing . Keep the stuffing loose but flatten top surface to support cheese. Arrange in shallow baking dish
4. Use a brush to dab melted butter over each mushroom. Pour any leftover butter in the baking dish
5. Sprinkle minced red bell pepper over top of mushrooms
6. Push mushrooms together and cover with cheese slices - tear slices to cover all the mushrooms
7. Bake 12-15 mins until cheese is golden brown
8. Immediately sprinkle with minced parsley


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