Stuffed Mushrooms (Olive Garden Copycat)
I LOVE OG stuffed mushrooms so this is a great recipe to try out. Recipe courtesy of: Susannah's Kitchen
Ingredients
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12 medium mushrooms
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6 oz clams (drained & finely minced, save
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1/4 cup of clam juice for stuffing)
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1 green onion, finely minced
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1/2 tsp minced garlic
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1/8 tsp garlic salt
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1 tbsp melted butter
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1 tsp oregano leaves
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1/2 cup Italian-style breadcrumbs
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1 egg, beaten
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2 tbsp finely grated Parmesan
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1 tbsp finely grated Romano
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2 tbsp finely grated Mozzarella (for stuffing)
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1/4 cup melted butter
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1/4 cup finely grated Mozzarella (for garnish)
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1 fresh parsley (for garnish)
Cooking Instructions
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1
Preheat oven to 350°F. Lightly spray a small baking dish with cooking oil.
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2
Wash and remove stems from mushrooms and pat dry.
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3
Combine clams, green onions, minced garlic, garlic salt, butter and oregano
in a bowl and mix well. -
4
Add Italian bread crumbs, egg and clam juice mixing all the ingredients together well.
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5
Combine the Parmesan, Romano, and Mozzarella cheeses and add to the stuffing, mixing well.
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6
Spoon approximately 1-1/2 teaspoons of the stuffing mixture into each mushroom cavity and slightly mound. (You should be able to stuff between
8-12 mushrooms depending on the size of mushroom caps). -
7
Place the stuffed mushrooms in the baking dish, and drizzle 1/4 cup melted butter over the top of the mushrooms.
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8
Cover and bake in oven for about 35-40 minutes.
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9
Remove cover; sprinkle the 1/4 cup freshly grated Mozzarella cheese on top. Bake just until the cheese melts slightly.
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10
Garnish with freshly chopped parsley, and serve hot.
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