My Boyfriend Dated A Chef

I love the Olive Gardens’ stuffed mushroom appetizer. It really is the one and only reason I like to go there and now I can make them from home! This recipe for stuffed mushrooms is just as good, if not better than OG’s. There really is nothing more fantastic than being able to make your favorite restaurant recipes. I’m a happy girl.

Makes 16-20 small mushrooms. Recipe from Recipe Zaar.

INGREDIENTS:

fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 tsp oregano leaves
1 Tbsp melted butter, cooled
2 Tbsps finely grated parmesan cheese
1 Tbsp finely grated romano cheese
2 Tbsps finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter

DIRECTIONS:
Preheat the oven to 350°F.

Lightly oil a small baking dish.

Gently wash and stem mushrooms; pat dry.

Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg, clam juice, mixing well. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8-10 large or 18-20 small mushrooms depending on the size of mushrooms).

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Serve hot.