Tasty Olive Garden Stuffed Mushrooms

Why You’ll Love This Recipe

I love how these stuffed mushrooms deliver restaurant-quality flavor with simple, everyday ingredients. The cheesy filling is rich and comforting, and the crisp breadcrumb topping adds the perfect contrast in texture. They’re also great for entertaining since I can prep them ahead of time and bake them right before guests arrive. Whether for holiday gatherings, dinner parties, or cozy nights in, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20–25 white button or baby bella mushrooms (about 2 inches in diameter)
2 tbsp butter, melted (plus extra for brushing)
2 cloves garlic, minced
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup finely chopped green onions
¼ cup minced clams (optional, or substitute imitation crab, artichoke hearts, or omit for vegetarian)
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp chopped fresh parsley (plus more for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I clean the mushrooms gently with a damp paper towel, remove the stems, and set the caps aside. I finely chop the stems to use in the filling.

3. I place the mushroom caps on a baking sheet and pre-bake them for about 5–7 minutes to release excess moisture, then pat them dry with paper towels.

4. In a skillet, I melt butter over medium heat and sauté the chopped stems and garlic for 2–3 minutes until fragrant and soft.

5. In a mixing bowl, I combine the sautéed stems, breadcrumbs, Parmesan, mozzarella, green onions, minced clams (if using), Italian seasoning, parsley, salt, and pepper. I stir until the mixture holds together well but isn’t too wet.

6. I spoon the filling into each pre-baked mushroom cap, pressing it down lightly to pack it in.

7. I drizzle or brush the tops with a little melted butter to help them brown beautifully.

8. I bake for 20 minutes, until the tops are golden and the mushrooms are tender.

9. I garnish with a sprinkle of parsley before serving warm.

Servings and timing

This recipe makes about 20–25 stuffed mushrooms, serving roughly 6–8 people as an appetizer. It takes about 15 minutes to prepare and 25 minutes to bake, for a total of around 40 minutes.

Variations

Sometimes I replace the minced clams with chopped artichokes for a vegetarian version, or I mix in a little crab meat for extra richness. When I want a cheesier flavor, I add a bit of provolone or Asiago to the filling. I’ve also used crushed crackers or panko instead of breadcrumbs for a lighter, crispier texture.

Storage/reheating

I prepare the stuffed mushrooms ahead of time and refrigerate them (unbaked) for up to 24 hours. After baking, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F for about 10–12 minutes until warmed through, or I use the air fryer for a quick re-crisp.

FAQs

Can I make these mushrooms without clams?

Yes, I often make them vegetarian by using artichokes or simply skipping the seafood altogether—the flavor is still amazing.

How do I prevent soggy mushrooms?

I always pre-bake the caps for a few minutes to release moisture, then pat them dry before filling.

Can I use different cheeses?

Absolutely. Mozzarella, provolone, fontina, or even mild cheddar all melt beautifully.

What kind of mushrooms work best?

White button or baby bella mushrooms are perfect because they’re sturdy and the right size for filling.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them after baking, but I can freeze them before baking. When ready, I bake straight from frozen, adding a few minutes to the cook time.

Conclusion

These Olive Garden-style stuffed mushrooms are a delicious, crowd-pleasing appetizer that’s easy to make at home. I love their creamy, garlicky filling and the golden, buttery breadcrumb topping that makes them irresistible. Whether I’m serving them at a holiday party or as a special side dish, they bring that perfect restaurant-style flavor to my own table—warm, comforting, and absolutely satisfying.

Print