Why You’ll Love This Recipe

These stuffed mushrooms bring together a savory blend of fresh veggies, tender clams, and a cheesy topping that melts to golden perfection. The mix of mozzarella, romano, and parmesan cheeses adds depth and richness, while the herbs provide a classic Italian flavor. Easy to prepare and baked to tender, juicy perfection, these mushrooms are sure to be a hit as a party appetizer or starter.

Ingredients

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

12-15 large cremini mushrooms, cleaned and stems removed
1 tablespoon olive oil
1 tablespoon unsalted butter

For the filling:

¼ cup onion, finely chopped
¼ cup bell pepper, finely chopped
2 cloves garlic, minced
6.5 oz can minced clams, drained
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper, to taste

Cheese topping:

½ cup shredded mozzarella cheese
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

Garnish:

Fresh parsley, chopped
Lemon wedges

Directions

Preheat oven to 375°F (190°C).
Clean mushrooms gently with a damp cloth and remove stems. Finely chop the stems.
In a skillet over medium heat, melt olive oil and butter. Sauté chopped mushroom stems for 3-5 minutes until softened.
Add chopped onion and bell pepper; cook until translucent, about 2-3 minutes. Stir in garlic and cook for 1 minute. Remove from heat.
Stir in minced clams, breadcrumbs, Parmesan, basil, oregano, salt, and pepper. Mix well.
Spoon the stuffing mixture generously into each mushroom cap.
Combine mozzarella, Romano, and Parmesan cheeses in a bowl. Sprinkle cheese mixture evenly over the stuffed mushrooms.
Arrange mushrooms in a baking dish and bake for 15 minutes until tender. Broil for an additional 2-3 minutes until cheese is golden brown, watching carefully to avoid burning.
Garnish with fresh parsley and serve with lemon wedges on the side.

Servings and timing

Servings: 4-6
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Use smaller mushrooms to make 24-30 bites with leftover filling.
Substitute canned clams with cooked fresh clams or crab meat.
Add chopped spinach or artichoke hearts to the stuffing for extra veggies.
Swap out cheeses for your favorites like fontina or provolone.
Sprinkle red pepper flakes for a subtle heat kick.

Storage/Reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use white mushrooms instead of cremini?

Yes, white mushrooms work well as a substitute.

Can this recipe be made gluten-free?

Use gluten-free breadcrumbs to make it gluten-free.

How do I prevent mushrooms from getting soggy?

Bake until just tender and avoid overfilling with liquid-heavy ingredients.

Can I prepare these ahead of time?

Stuff mushrooms ahead and refrigerate. Bake just before serving.

Are canned clams necessary?

Fresh clams can be used but require cooking and chopping first.

Can I freeze stuffed mushrooms?

Freezing is not recommended as texture may suffer.

What sides pair well?

Serve with a fresh green salad or garlic bread.

Can I make this vegan?

Replace clams and cheeses with vegan alternatives.

How do I get a crispy cheese topping?

Broil for the last few minutes to brown and crisp the cheese.

Can I add herbs?

Fresh basil or oregano can enhance the flavor.

Conclusion

Olive Garden Stuffed Mushrooms are a savory, cheesy, and satisfying appetizer that brings a taste of Italian comfort to your table. With hearty clams, flavorful vegetables, and a golden cheese topping, they’re perfect for entertaining or a special treat. Easy to prepare and sure to impress, this copycat recipe is a must-try for mushroom and seafood lovers alike.