Description

A delicious copycat version of Olive Garden’s stuffed mushrooms, filled with a savory blend of clams, cheeses, and breadcrumbs, baked to golden perfection.

Ingredients

Units Scale

16 large white mushrooms, stems removed and cleaned
1 (6.5 oz) can minced clams, drained and juice reserved
1/4 cup finely chopped green onions
2 cloves garlic, minced
1/2 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tbsp butter, melted
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a bowl, combine minced clams, green onions, garlic, breadcrumbs, Parmesan, mozzarella, melted butter, oregano, salt, and pepper.
If mixture is too dry, add a small amount of reserved clam juice to moisten.
Spoon the mixture into mushroom caps, pressing gently to fill.
Place stuffed mushrooms in the prepared baking dish.
Bake for 20-25 minutes, or until mushrooms are tender and tops are golden.
Remove from oven and garnish with chopped parsley before serving.

Notes

You can substitute clams with cooked crabmeat or leave out seafood for a vegetarian option.
Stuffed mushrooms can be prepped ahead and refrigerated before baking.
Top with extra mozzarella for a cheesier version.

Nutrition

Serving Size: 4 stuffed mushrooms
Calories: 210
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 10g
Cholesterol: 35mg