Description
Savory and cheesy Olive Garden-style Stuffed Mushrooms, filled with a flavorful blend of clams, cheeses, and herbs, baked to golden perfection for the perfect appetizer or party snack.
Ingredients
Units
Scale
- 16 large white mushrooms
- 2 tablespoons olive oil
- 1/2 cup finely chopped clams (canned, drained)
- 1/4 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons mozzarella cheese, shredded
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped celery
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons melted butter (for drizzling)
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems. Chop stems finely and set aside.
- In a skillet over medium heat, add olive oil and sauté chopped mushroom stems, onion, celery, and garlic until softened, about 5 minutes.
- In a bowl, combine sautéed vegetables, clams, breadcrumbs, Parmesan, cream cheese, mozzarella, parsley, salt, and pepper. Mix well.
- Stuff each mushroom cap generously with the filling mixture.
- Place stuffed mushrooms on a greased baking dish.
- Drizzle melted butter over the stuffed mushrooms.
- Bake for 20–25 minutes or until mushrooms are tender and tops are golden brown.
- Garnish with additional parsley if desired and serve warm.
Notes
- Substitute crab meat or omit clams for a different flavor profile.
- Use small portobello mushrooms for a heartier bite.
- Prep mushrooms ahead of time and bake right before serving.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 80
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg