Stuffed Mushrooms – Easy Olive Garden Copycat

This homemade Olive Garden Stuffed Mushrooms recipe is buttery, packed with flavor, and honestly super easy to pull together. It makes a great party snack, cozy side, or just something warm and cheesy when you don’t wanna do a full meal. Budget-friendly, bakes in under 40 mins, and tastes exactly like the restaurant version — maybe better.

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Quick Summary

• Prep time: 10 mins
• Cook time: 35–40 mins
• Flavor: garlicky, cheesy, a little briny
• Great for: holidays, last-minute guests, cozy snack nights

Why I Like This Recipe

I wasn’t even planning to cook, tbh. Just stared at a pack of mushrooms too long. Had some canned clams. A mess of cheeses in the fridge. And next thing I know? I’m in full Olive Garden cosplay — apron on, garlic everywhere, mushrooms stuffed like my brain after solo queue. 😅 They’re buttery, melty, and weirdly comforting. And not that hard either. Just enough steps to feel like you tried.

Ingredients

• 9 oz mushrooms (whole, not sliced)
• 6 oz clams (canned is fine)
• 1 tbsp chopped green onion
• ½ tsp minced garlic
• ⅛ tsp garlic salt
• ½ cup Italian-style breadcrumbs
• 1 tsp dried oregano
• 1 tbsp butter (melted)
• 1 egg (optional but helps bind)
• 2 tbsp grated Parmesan
• 1 tbsp grated Romano cheese
• 2 tbsp shredded mozzarella
• ¼ cup shredded mozzarella (for topping)
• ¼ cup butter (for baking)

How To Make Stuffed Mushrooms

1. Prep your mushrooms: Wash ‘em gently (don’t drown ‘em). Pop the stems off and pat them dry — no soggy mushrooms here. Save the stems if you’re feeling thrifty, they’re good in stir fries or scrambled eggs.
2. Make the filling: Mix the clams, green onion, garlic, garlic salt, oregano, and the melted butter in a bowl. Add a splash of clam juice to keep things moist, not wet. Stir in the egg, breadcrumbs, and all the cheese except the ¼ cup mozz (that’s for later). Taste it. It should be salty, cheesy, and a lil funky (in a good way).
3. Stuff the mushrooms: Spoon the filling into each cap like you’re tucking them into bed. Don’t pack it down too hard — a nice lil mound is perfect. Place them in a greased baking dish, cuddled up close but not too crowded.
4. Butter + bake: Pour ¼ cup melted butter evenly over everything. Cover the dish with foil and bake at 175°C (about 350°F) for 35–40 minutes. Your kitchen will smell insane. Like, garlic heaven insane.
5. Final cheese bomb: Pull off the foil, sprinkle that last ¼ cup of mozzarella over the tops, and pop them back in for a few mins until it’s all melty and golden.
6. Serve it up: If you’ve got fresh parsley, go for it. Otherwise, just eat them warm and melty, preferably standing over the stove while “taste testing” three in a row.

Tips for Success

• Use fresh mushrooms. Canned ones go mushy. You want bite, not sadness.
• Don’t overfill. Too much and they topple over mid-bake. Been there.
• Let the filling be moist, not wet. That clam juice is gold, but go slow.
• Grate your own cheese. Pre-shredded has weird anti-melt dust.
• Cover first, then finish uncovered. Keeps them juicy but still gets that cheesy top.

Storage and Reheating

• Fridge: Cool first. Store in an airtight container for up to 3 days.
• Reheat: Air fryer at 160°C for 4–5 mins is the move. Oven works too — 300°F until hot.
  Microwave? Eh. Works, but loses the crisp. Still edible, just not its best self.

Frequently Asked Questions

• Can I use canned mushrooms?
  Technically, yeah. But they’ll be super soft. Fresh is way better here.
• What can I use instead of clams?
  Chopped shrimp or even crab meat. Or skip seafood and go full cheese + herbs.
• Do I have to use three kinds of cheese?
  Nope. But the combo hits different. You can sub with just mozzarella + parm if that’s what you have.
• Can I prep these ahead?
  Totally. Stuff ‘em, cover, and keep in the fridge. Bake the next day.
• Are they freezer-friendly?
  Yes — bake first, then freeze. Reheat in the oven so they don’t go mushy.

Common Mistakes and How to Dodge Them

• Overstuffing the mushrooms: It looks cute at first, then they collapse mid-bake. Keep it neat — lil mound, not Mt. Everest.
• Too much clam juice: Makes it soggy and weird. Just a spoon or two, enough to bind. You can always add more. Can’t un-add.
• Not tasting the filling first: You’ve got raw cheese and seasoning in there. Give it a little taste before stuffing. Adjust salt or garlic if needed.
• Baking uncovered the whole time: They’ll dry out like a sad baguette. Cover first — then cheese it up and broil at the end.
• Using pre-shredded cheese only: They melt weird and clump. Get a block of mozz. Takes two minutes and makes a big diff.

Nutrition Facts (Per Serving)

• Calories: 279 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 602mg
• Potassium: 252mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 11g

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