Best Olive Gardens Stuffed Mushrooms Recipes

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.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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.