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Stuffed Mushrooms

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Yield 4 (as an appetizer)
Olive Garden is famous for its generous portions of classic Italian dishes: pasta, pizza, breadsticks and that endless salad. The clam-stuffed mushrooms are a treat as a starter. Go out for a batch tonight, or try our easy at-home version.


  • 2 (8 oz.) packages small white mushrooms
  • 2 tablespoons salted butter
  • Salt and pepper
  • 1 clove garlic, chopped
  • 2/3 cup grated Parmesan
  • 3 ounces cream cheese
  • 3 tablespoons canned minced clams, drained
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup grated mozzarella

Nutrition Information

  • calories 279
  • fat 20 g
  • satfat 12 g
  • protein 15 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 61 mg
  • sodium 732 mg

How to Make It

  1. Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.

  2. Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.

  3. Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella and remaining Parmesan.

  4. Bake until tender, 30 minutes. Sprinkle with remaining parsley.