Stuffed Mushrooms

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.

  • Yield: 4 (as an appetizer)


  • 2 none (8 oz.) packages small white mushrooms
  • 2 tablespoons salted butter
  • none Salt and pepper
  • 1 none 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


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

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.

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.

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

Nutritional Information

Amount per serving
  • Calories: 279none
  • Fat: 20g
  • Saturated fat: 12g
  • Protein: 15g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 61mg
  • Sodium: 732mg

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Stuffed Mushrooms Recipe