These top-notch stuffed mushrooms are the ultimate crowd-pleaser, perfect for any party or holiday gathering. These bite-sized appetizers are the perfect game-day snack, offering a burst of savory flavors that will tantalize your taste buds. The mouthwatering baked, stuffed mushrooms are not only a delight, but quick and easy to make. These Olive Garden stuffed mushroom replicas are perfect for year-round.
This pairs well with filet mignon steak.
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Stuffed Mushroom Video
Ingredients
- Fresh mushrooms - Use brown or white fresh mushrooms. Canned mushrooms, nor morel mushrooms will not work with this recipe. Do not wash mushrooms under water. Wipe mushrooms with a damp paper towel.
- Minced clams - (Optional) a delicious subtle additive that does not taste like fish.
- Clam juice - (can use an equal amount of chicken broth instead) Use the clam juice from the can of minced clams. No need to buy a separate bottle. Again, this does not taste fishy. Clam juice in combination with eggs, binds the recipe together.
- Garlic -The small amount of garlic is not overpowering to the taste of the mushroom.
- Red bell pepper -You may use fresh red bell peppers or jarred roasted red peppers for this recipe. We have tried both with amazing results.
- Italian-style breadcrumbs - We enjoy the seasoning in the Italian-style breadcrumbs.
- Eggs - The eggs are used to bind together this recipe.
- Parmesan cheese - The Parmesan adds extra flavor to the stuffing.
- Oregano leaves - The extra oregano leaves in conjunction with the Italian-style breadcrumbs give the perfect flavor.
- Mozzarella cheese - Used to top stuffing and for additional flavor.
- Butter - Used to moisten the stuffing which can dry out when baking.
See recipe card for quantities.
Instructions
Prepare all ingredients for the recipe. Coat a glass baking dish with non-stick cooking spray.
Preheat oven to 550°F.
Remove stems from mushrooms by breaking the stem away from the cap. Stems may be thrown away or used for another dish.
Wipe mushroom caps with water dampened paper towel to remove dirt. Be careful not to saturate mushrooms with water or run under water.
Dice red peppers and mince garlic, if using whole clove.
In a medium-sized bowl, mix clams, clam juice, garlic, peppers, breadcrumbs, eggs, parmesan, and oregano. Stir until all ingredients are incorporated.
Stuff the first scoop into the mushroom cap using a spoon, fork, or small cookie scoop. Then press a heaping amount above the mushroom cap.
Top stuffed mushrooms with shredded mozzarella cheese.
Pour melted butter over mozzarella stuffed mushrooms, about ½ teaspoon on each mushroom.
Bake in 550° oven for 9 - 12 minutes.
Watch carefully as they will brown quickly.
Substitutions
- Clams - instead of clams you can remove or substitute them with your choice of vegetable: diced onions, or mushroom stems.
- Clam Juice - use ¼ cup of chicken broth
- Butter - margarine is interchangeable. If you would like to substitute the butter use an equal amount of chicken broth.
Variations
- Spicy - add chili pepper flakes in stuffing to imbue heat into the dish.
- Deluxe - add extra mozzarella to the stuffing in addition to the mozzarella on top.
- Stuffing - chopped mushroom caps and stems and mix into stuffing for a variation side dish. See the recipe here.
Equipment
Round Baking Dish - Find It Here.
Cutting Board - My Favorite Boos Board Here or a Midprice Option Cutting Board.
Knives - Cut like a Pro! Find Mine Here.
Cookie Scoop - #60 Small Cookie Scoop Here.
Glass Bowl - Find it Here.
Storage
Store in a sealed container in the refrigerator up to three days.
Top tip
Do not wash mushrooms under water. Mushrooms absorb water and change the results of the recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Stuffed Mushrooms:
Print
Stuffed Mushrooms
- Total Time: 30
- Yield: 4 1x
Description
These top-notch stuffed mushrooms are the ultimate crowd-pleaser, perfect for any party or holiday gathering. These bite-sized appetizers are the perfect game-day snack, offering a burst of savory flavors that will tantalize your taste buds. The mouthwatering stuffed mushrooms are not only a delight, but quick and easy to make.
Ingredients
12-13 fresh mushrooms, brown or white
1 - 6oz can minced clams, drained (optional)
¼ cup clam juice, from minced clams Or chicken broth
1 small clove garlic, minced
1 medium Red bell pepper, diced
¾ cup Italian-style breadcrumbs
Two eggs, beaten
3 Tbsps Parmesan cheese, grated
1 teaspoon oregano leaves
½ cup mozzarella cheese, shredded
⅓ cup butter, melted
Instructions
Prepare all ingredients for the recipe. Coat a glass baking dish with non-stick cooking spray.
Preheat oven to 550°F.
Remove stems from mushrooms by breaking the stem away from the cap. Stems may be thrown away or used for another dish.
Wipe mushroom caps with water dampened paper towel to remove dirt. Be careful not to saturate mushrooms with water or run under water.
Dice red peppers and mince garlic, if using whole clove.
In a medium-sized bowl, mix clams, clam juice, garlic, peppers, breadcrumbs, eggs, parmesan, and oregano. Stir until all ingredients are incorporated.
Stuff the first scoop into the mushroom cap using a spoon, fork, or small cookie scoop. Then press a heaping amount above the mushroom cap.
Top stuffed mushrooms with shredded mozzarella cheese.
Pour melted butter over mozzarella stuffed mushrooms, about ½ teaspoon on each mushroom.
Bake in 550° oven for 9 - 12 minutes. Watch carefully as they will brown quickly after 9 minutes.
- Prep Time: 18
- Cook Time: 12
- Category: Appetizer
Leah says
Great recipe!
Justin says
These didn’t last long! They had a very good stuffing. Thanks for the recipe.