Olive Garden Stuffed Mushrooms Recipes

OLIVE GARDEN STUFFED MUSHROOMS

Steps:

• Wash the mushrooms, remove the stems, and pat dry. Save the stems for another recipe. Drain the clams and reserve the liquid.
• In a mixing bowl, mix together clams, green onion, minced garlic, garlic salt, 1 tablespoon soft butter, and oregano. Add egg, breadcrumbs, and clam juice and mix everything together. Stir the cheeses into the clam stuffing until well blended.
• Place the clam mixture in each mushroom cavity and make it into a small mound. You should be able to stuff between 8 and 12 mushrooms depending on the size of the mushrooms. Place the mushrooms in a lightly-oiled baking dish. Pour 1/4 cup melted butter over the mushrooms.
• Cover and place in a preheated oven at 350 degrees for about 35 - 40 minutes. Remove from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Pop them back in the oven until the cheese is just slightly melted.
• Garnish with freshly diced parsley.

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)

Steps:

• 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.

COPYCAT OLIVE GARDEN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350°F. (No preheating required if using air fryer.)
• Lightly oil a round baking dish or pie plate.
• Stem mushrooms - if you push on the sides of the stems - they should pop out completely.
• Combine shrimp, scallops, beaten eggs, minced garlic, garlic salt, bread crumbs, oregano, basil, Parmesan and Romano in a bowl and mix well.
• Place approximately 1 1/2 teaspoons of the 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 spoon melted butter over the top of the mushrooms.
• Bake at 350 for 35 minutes
• Remove from oven and sprinkle mozzarella cheese on top and bake for an additional 3 minutes for cheese to melt.
• Follow directions above until oven
• Place mushrooms in oven safe dish - if you have a small air fryer - you can use a small metal pan (like a mini-cheesecake pan or small baking dish)
• Depending on the size of your air fryer - you might need to air fry in two batches
• Air fry at 350 for 10 minutes.
• Open air fryer and top with mozzarella.
• Air fry at 350 for 2 minutes for cheese to melt.

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)

Steps:

• 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.