Best Olive Garden Stuffed Mushrooms Copycat Recipes

Olive Garden Stuffed Mushrooms (Copycat) image

Provided by Molly53

Categories Cheese

Time 45m

Yield 8-12 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 293.1, Fat 20.3, SaturatedFat 11.8, Cholesterol 109.1, Sodium 618.8, Carbohydrate 13.6, Fiber 1.3, Sugar 1.9, Protein 14.7

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT) image

Categories Apple

Number Of Ingredients 15

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

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.