Olive Garden Stuffed Mushrooms some of the best known stuffed mushrooms. These stuffed mushrooms have been on the menu at the Olive Garden for many years now. You can make these at home for much less than at the restaurant. They are easy to make, and you can make as many as you want.

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Olive Garden Stuffed Mushrooms
Olive Garden Stuffed Mushrooms
You can make stuffed mushrooms just like the Olive Garden does.
Ingredients
- 8 - 12 Fresh Mushrooms
- 1 6 ounce can of clams, drained and finely minced (save 1/4 cup of clam juice for stuffing)
- 1 green onion, chopped fine (about 1 tablespoon)
- 1 egg, beaten
- 1/2 teaspoon minced garlic
- 1/8 teaspoon garlic salt
- 1/2 cup Italian bread crumbs
- 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
Instructions
Wash mushrooms and remove stems, pat dry. Save stems for another recipe. In a mixing bowl, place clams, onions, garlic salt, minced garlic, soft butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.
Place mushrooms in lightly oiled baking dish. Pour melted butter over mushrooms. Cover and place in a preheated oven at 350 degrees for about 35 and 40 minutes. Remove cover, sprinkle freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.
You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.
Print Recipe
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Olive Garden Sangria
Stuffed Jalapeno Peppers
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 

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