Description

Delicious copycat Olive Garden stuffed mushrooms, filled with a flavorful mixture of clams, cheeses, and breadcrumbs, perfect as an appetizer or party snack.

Ingredients

Units Scale

12 large white mushrooms, cleaned and stems removed
1 (6.5 oz) can minced clams, drained and juice reserved
1/2 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon olive oil
1/4 cup reserved clam juice

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, combine breadcrumbs, Parmesan cheese, mozzarella, garlic, parsley, oregano, pepper, and salt.
Add drained clams, melted butter, and 1/4 cup of the reserved clam juice. Mix well until the mixture is moist and holds together.
Stuff each mushroom cap with a generous amount of the filling.
Place the stuffed mushrooms in a baking dish. Drizzle olive oil over the top.
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

You can substitute clams with chopped cooked shrimp or leave them out for a vegetarian version.
Make ahead by assembling and refrigerating until ready to bake.
Serve with a dipping sauce like garlic butter or marinara for extra flavor.

Nutrition

Serving Size: 3 mushrooms
Calories: 180
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 8g
Cholesterol: 30mg