So good you’ll wonder how you went this long without the recipe.
Eating out is often a double-edged sword. On the one hand you can order your favorites or even try something new with no cooking on your part. But, on the other hand it’s rare that you’ll be able to replicate these dishes at home. Restaurants spend a lot of time developing their recipes to be unique and above all, extremely tasty. Unlike a quick meal you might make at home, the goal is not simplicity with restaurants dishes, but flavor. However, every so often a recipe can capture the essence of what makes that certain restaurant dish a slam dunk on your taste buds.
For this copycat Olive Garden stuffed mushroom recipe there are a lot of ingredients, but the pay off is so worth it in the end. Because this appetizer has been taken off the menu at Olive Garden you can only taste it again if you make it at home. Good thing you’ve got the recipe right here!
As much as I love these mushrooms for me, they are a weekend or special occasion dish. This means they are perfect for nights when you’ve got company over or when there’s time on a Sunday evening to really pore over the details of making a big, tasty meal with all the sides and appetizers.
This recipe has a lot of the usual suspects for stuffed mushrooms, including lots of spices, some butter, and some breadcrumbs.
One ingredient you might not expect, though, is clam juice. This ingredient is rarely found outside a select few recipes like a clam digger cocktail or a seafood stew. But, this liquid adds a lot of umami flavor to whatever you’re making, along with the tiny pieces of actual clam. It’s not a super seafood-y filling and the clam ingredients blend into the rich mix of filling ingredients to give an overall flavor that is deep and complex, just like what they served in the restaurant.
If you want to make this safe for people with seafood allergies or to make it vegetarian simply leave out both the clams and the clam juice.
For a taste of Olive Garden at home these stuffed mushrooms are a close second to eating what was an amazing appetizer item. They truly liven up any special event and are a mushroom-lovers dream come true.
Copycat Olive Garden Stuffed Mushrooms
20m prep time
44m cook time
- 12 button or cremini mushrooms (medium or large size)
- 1 (6 oz) can of clams, finely minced, with juice reserved
- 1 tablespoon finely chopped green onion
- 1 egg, beaten
- 2 cloves garlic, pressed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/2 cup Italian bread crumbs
- 1 teaspoon dried oregano
- 9 tablespoons melted butter, divided
- 4 tablespoons finely grated parmesan cheese
- 1 tablespoon finely grated Romano cheese
- 1/4 cup finely grated mozzarella cheese
- chopped parsley for garnish
- Wash and remove stems from mushrooms. Set aside. Preheat oven to 350˚F.
- Combine clams, green onions, egg, garlic, garlic powder, salt, bread crumbs, oregano, 1 tablespoon butter, parmesan, and Romano in medium bowl. Stir in 1/4 cup of clam juice.
- Scoop filling into upturned mushrooms and place on baking tray. Drizzle with remaining melted butter and bake for 35-40 minutes. Sprinkle with mozzarella and return to oven for 4 minutes or until cheese has melted.
- Allow to cool for 5 minutes before serving garnished with parsley.