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
How to Make It
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.
I didn't have clams or mozz cheese so I used cooked ground beef and skipped the mozz cheese topping. I was still really good. I would make 50% more stuffing next time because I like to really like to pile it on. My family loved it.
My husband had never had stuffed mushrooms before so I made him this recipe for this past Father's Day and he loved them! He's not real big on mushrooms. Anyway, instead of clams, I used bacon bits and I doubled the stuffing mixture and used Cremini mushrooms cause they're a little bit bigger and Panko instead of breadcrumbs because it's just easier. Delicious!