Tasty Olive Garden Stuffed Mushrooms
These Tasty Olive Garden stuffed mushrooms bring the restaurant experience home! Filled with Italian cheeses, herbs, and garlic, then topped with buttery breadcrumbs, they’re a rich, savory appetizer that everyone will love.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes (including optional pre-bake)
- Total Time: 35–45 minutes
- Yield: 6–8 appetizer servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Ingredients
20–25 large white button or cremini mushrooms (about 2–3 inches in diameter)
2 tablespoons butter
3 cloves garlic, minced
¼ cup green onion, finely chopped (or use shallots)
8 oz cream cheese, softened
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup Italian-style bread crumbs (plus more for topping)
2 tablespoons chopped parsley
1 (6.5 oz) can minced clams, drained (or substitute crab or chopped artichoke hearts)
Salt and pepper, to taste
2 tablespoons melted butter (for breadcrumb topping)
Instructions
Preheat Oven & Prep Mushrooms:
Preheat oven to 375°F (190°C).
Clean mushrooms with a damp paper towel and remove stems.
Lightly grease a baking dish and place caps stem-side up.
Optional but recommended: Pre-bake mushroom caps for 5–7 minutes to release excess moisture, then pat dry.
Cook Aromatics:
In a skillet over medium heat, melt 2 tbsp butter.
Sauté garlic and green onion until fragrant and softened (about 2–3 minutes). Remove from heat.
Make Filling:
In a mixing bowl, combine cream cheese, mozzarella, Parmesan, sautéed aromatics, bread crumbs, parsley, and minced clams.
Season with salt and pepper to taste. Mix until smooth and cohesive.
If mixture feels too wet, add more breadcrumbs.
Stuff the Mushrooms:
Spoon filling generously into each mushroom cap.
In a small bowl, mix melted butter with extra breadcrumbs and sprinkle over the top.
Bake:
Bake for 15–18 minutes or until tops are golden and mushrooms are tender.
Optional: Broil for 1–2 minutes for a crispy topping.
Serve:
Garnish with extra parsley and serve warm.
Notes
Make-Ahead: Assemble mushrooms and refrigerate up to 24 hours before baking.
Substitute clams with crab, imitation crab, or chopped artichoke hearts for different flavor profiles.
For low-carb: use crushed pork rinds instead of breadcrumbs.
Avoid soggy mushrooms by wiping (not rinsing) and pre-baking to release moisture.
Don’t overcrowd mushrooms on the tray—leave room for browning.
Find it online: https://allrecipesmade.com/tasty-olive-garden-stuffed-mushrooms/
