Why You’ll Love This Recipe

Tasty Olive Garden Stuffed Mushrooms are a savory appetizer favorite, featuring tender mushroom caps filled with a creamy, cheesy, and herb-seasoned breadcrumb mixture. Inspired by the beloved restaurant version, these mushrooms are baked to golden perfection, making them the perfect start to any meal or a delicious party snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white button mushrooms (stems removed)Italian-style breadcrumbsParmesan cheeseMozzarella cheesecream cheesegarlic (minced)clams (minced, canned, optional)parsley (chopped)butterolive oilonion (finely chopped)lemon juiceItalian seasoningblack peppersalt

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Clean the mushrooms and remove the stems, setting the caps aside.

Finely chop the mushroom stems and sauté them in butter and olive oil with the chopped onion and garlic until softened.

Add the chopped clams (if using) and cook for 2-3 minutes to release flavor.

In a mixing bowl, combine the cooked mixture with cream cheese, breadcrumbs, Parmesan, Mozzarella, parsley, lemon juice, Italian seasoning, salt, and pepper. Mix until fully combined.

Stuff each mushroom cap with the filling, pressing gently to pack.

Arrange the stuffed mushrooms in the prepared baking dish.

Sprinkle a little extra Parmesan or Mozzarella on top for a cheesy crust.

Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Serve warm, garnished with additional parsley if desired.

Servings and timing

This recipe yields approximately 20 stuffed mushrooms.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Omit clams for a vegetarian version.

Add finely chopped spinach or sun-dried tomatoes for extra flavor.

Use crab meat or sausage instead of clams for a different twist.

Top with panko for an extra crispy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through.Avoid microwaving to maintain texture.Freeze before baking if prepping ahead—bake from frozen, adding 5-7 minutes to cook time.

FAQs

Can I make these ahead of time?

Yes, prepare and stuff the mushrooms in advance, then refrigerate until ready to bake.

Are clams necessary?

No, they add a classic seafood flavor, but the recipe works well without them.

What kind of mushrooms should I use?

White button or cremini mushrooms are ideal for stuffing.

Can I use low-fat cheese?

Yes, though full-fat cheeses yield a creamier texture and richer flavor.

Can I make them gluten-free?

Use gluten-free breadcrumbs for a gluten-free version.

What can I serve with stuffed mushrooms?

They pair well with salads, pasta dishes, or as part of an appetizer spread.

Can I use fresh herbs?

Absolutely, fresh parsley and basil elevate the flavor even more.

How do I prevent soggy mushrooms?

Bake on a wire rack or drain any liquid from the pan midway through baking.

Can I double the recipe?

Yes, this recipe scales easily for larger gatherings.

Are these mushrooms spicy?

No, but you can add red pepper flakes for a bit of heat if desired.

Conclusion

Tasty Olive Garden Stuffed Mushrooms bring restaurant-style indulgence straight to your kitchen. With their creamy, cheesy filling and tender texture, they’re a sure crowd-pleaser for any occasion. Whether served as an appetizer or a savory snack, these mushrooms are guaranteed to disappear fast—so make plenty!