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Olive Garden Stuffed Mushrooms: The Ultimate Copycat Recipe

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Savory stuffed mushroom caps with a cheesy, herby breadcrumb filling, inspired by Olive Garden. Great as a starter, side, or light meal.

Ingredients

Scale
  • 24 large white or cremini mushroom caps (about 2 inches in diameter), stems removed and reserved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped reserved mushroom stems
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Clean the Mushrooms: Gently wipe each mushroom cap with a damp paper towel to remove any dirt or debris. Avoid soaking them in water.
  2. Remove the Stems: Carefully remove the stems from the mushroom caps and reserve.
  3. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  4. Season the Caps: In a bowl, toss the mushroom caps with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
  5. Pre-Bake the Caps: Arrange the mushroom caps, open-side up, on the prepared baking sheet. Bake for 10-12 minutes, or until they start to soften and release some of their moisture.
  6. Drain Excess Moisture: Carefully remove the baking sheet from the oven. If there’s a lot of liquid in the mushroom caps, gently drain it off.
  7. Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
  8. Add Garlic and Mushroom Stems: Add the minced garlic and finely chopped mushroom stems to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the mushroom stems are tender.
  9. Combine Stuffing Ingredients: In a large bowl, combine the sautéed onion, garlic, and mushroom stems with the Italian breadcrumbs, Parmesan cheese, Romano cheese, heavy cream, chopped fresh parsley, lightly beaten egg, salt, pepper, garlic powder, dried oregano, and dried basil.
  10. Mix Well: Thoroughly mix all the stuffing ingredients together until they are well combined. The mixture should be moist but not too wet. Adjust with more cream or breadcrumbs as needed.
  11. Taste and Adjust Seasoning: Taste the stuffing mixture and adjust the seasoning as needed.
  12. Stuff the Mushroom Caps: Using a spoon, carefully fill each mushroom cap with the stuffing mixture. Mound the stuffing slightly on top of each cap.
  13. Add Cheese Topping: In a small bowl, combine the shredded mozzarella cheese and grated Parmesan cheese. Sprinkle this cheese mixture evenly over the stuffed mushroom caps.
  14. Bake to Golden Brown: Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The stuffing should be heated through and slightly firm to the touch.
  15. Broil (Optional): If you want the cheese to be even more golden brown, you can broil the mushrooms for the last 1-2 minutes of baking. Watch carefully to prevent burning.
  16. Let Cool Slightly: Remove the baking sheet from the oven and let the stuffed mushrooms cool for a few minutes before serving.

Notes

  • Mushroom Type: You can use other types of mushrooms like portobello or shiitake. Adjust cooking time accordingly.
  • Cheese Variations: Experiment with different cheeses like Provolone, Asiago, or Fontina.
  • Add Meat: For a heartier stuffing, add cooked and crumbled Italian sausage or ground beef.
  • Spice it Up: Add a pinch of red pepper flakes to the stuffing for heat.
  • Gluten-Free: Use gluten-free breadcrumbs.
  • Vegetarian: Ensure Parmesan and Romano cheeses are vegetarian-friendly.
  • Prepare Ahead: Stuffing can be made 24 hours in advance. Stuffed mushrooms can be prepared ahead and stored in the refrigerator until ready to bake.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Serving Suggestions: Serve as an appetizer with marinara sauce, as a side dish with grilled meats or pasta, or as a light meal with salad or soup. Garnish with fresh parsley or olive oil.

Find it online: https://anasrecipes.com/olive-garden-stuffed-mushrooms/