Copycat Olive Garden Stuffed Mushrooms
This post may contain affiliate links. Please read my disclosure policy.
Olive Garden Stuffed Mushrooms combine 3 different cheeses with colorful veggies and hearty clams for a flavor-packed filling you can’t resist! Added breadcrumbs create a golden brown crust for plenty of texture in every bite. Plus, this recipe for stuffed mushrooms from Olive Garden is simple enough for game day but fancy enough for date night or anniversaries!
Olive Garden Stuffed Mushrooms
Step up your appetizer game with these little beauties!!
Stuffed mushrooms have everything you love when it comes to flavor and texture, but they look elegant enough for special occasions.
That doesn’t mean they’re hard to make, though! All it takes is a little chopping, a little sautéeing, and a quick round of filling before these are ready to go in the oven.
And since these are no longer on the menu — along with other recipes such as stuffed chicken Marsala and luscious lemon cream cake — this copycat recipe for stuffed mushrooms from Olive Garden is even more enticing!!
Ingredient Notes and Substitutions
- Cremini Mushrooms – Also known as baby bellas, make sure they are pretty substantial in size to use up all the filling.
White button mushrooms can be used for milder flavor.
If you end up with smaller mushrooms, you’ll have enough filling to make about 24-30 Olive Garden stuffed mushrooms as opposed to a dozen larger ones. - Onion & Bell Pepper – You don’t need much, so grab smaller ones or use the extra in another recipe.
The color of the pepper doesn’t matter — green bell peppers are a bit more bitter, while red is the sweetest. Use your favorite! - Minced Clams – Find these in the canned seafood aisle near the tuna and sardines.
If you’re allergic to shellfish, finely chopped artichokes (canned or jarred) are an excellent substitute. - Breadcrumbs – Use regular, plain breadcrumbs, or substitute Italian breadcrumbs but omit the dried basil and oregano.
- Cheese – I’m using a mixture of mozzarella, Romano, and Parmesan for the topping, plus more parm for the filling.
If you can’t get your hands on Romano cheese, aged Asiago offers a similar sharp and salty flavor.
Tips to Perfect This Recipe for Stuffed Mushrooms from Olive Garden
- Remove the entire stem from the mushroom cap.
You need that space for all the filling, of course! Do this by gripping the stem where it meets the cap, then pulling it to the side to pop it out.
Remember not to toss the stems. You’ll need to chop those up and saute them for the filling — nothing goes to waste!
- Be sure the mushrooms are as dry as possible.
Even if you didn’t rinse them in water (and you shouldn’t have!), there can still be moisture inside the cap.
Gently pat them dry after removing the stems and before adding the filling.
Or, lightly roast the empty mushrooms before filling them. Just a few minutes in the oven will help dry them out and improve the texture!
- Mess-free tip for stuffing mushrooms:
Instead of trying to spoon the filling into each cap, add all of it to a large piping bag!
Don’t worry if you don’t have one — use a gallon-size Ziploc bag and snip off the bottom corner instead.
You’ll need to create a larger opening than you would when frosting a cake since the texture of the seafood filling is thicker and chunkier.
Pipe enough to fill each mushroom so it mounds over the top, but don’t press down or pack the filling in.
Overstuffed mushrooms won’t cook evenly and may end up oozing.
Prep Ahead
- Preheat oven to 375°F
- Clean mushrooms
- Grate cheese
- Chop onion, bell pepper, and mushroom stems
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Skillet – This is my go-to pan that I’ve had for over a decade!
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Small Baking Dish –
Serving Suggestions
Top your stuffed mushrooms Olive Garden copycat with a sprinkle of fresh parsley and lemon wedges on the side.
A squeeze of lemon juice adds bright acidity that really enhances the flavor of the dish!
Follow this savory appetizer with a classic spaghetti dinner or a hearty slice of lasagna.
Or, pair homemade Olive Garden stuffed mushrooms with a big salad and some breadsticks for a lighter meal.
Storage and Reheating Stuffed Mushrooms from Olive Garden
Leftovers can be refrigerated in an airtight container for up to 3 days.
I don’t recommend freezing this Olive Garden stuffed mushroom recipe — the filling can become watery once thawed.
Reheat stuffed mushroom caps in the oven or air fryer for best results.
You can always warm a few at at time in the microwave, but it’s best to use reduced power so they don’t turn rubbery.
Olive Garden Stuffed Mushroom Recipe FAQ
They are not, due to the seafood in the filling. To make a vegetarian version of Olive Garden stuffed mushrooms, replace the seafood (in this case, the clams) with finely chopped artichoke hearts for a similar texture.
You can also use a mixture of artichokes and spinach for the filling — that’s always a winning combination!
No matter the recipe, clean mushrooms by wiping them gently with a damp cloth. Focus on the surface of the cap and the stems, and only wipe the delicate inside if there is visible dirt.
Avoid rinsing them in water as they can absorb the liquid and become soggy. Plus, it’s not enough pressure to remove dirt stuck to the surface anyways.
Yes, you can prepare the filling and stuff the mushroom caps up to a day in advance. Store well covered in the refrigerator, then pop them in the oven when you’re ready.
Just add a few minutes to the baking time since they are starting out cold.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Copycat Olive Garden Stuffed Mushrooms
Ingredients
- 12-15 large cremini mushrooms*
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the filling:
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 2 cloves garlic, minced
- 6.5 ounce can minced clams, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
Cheese topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated romano cheese
- 1/4 cup grated parmesan cheese
Garnish
- fresh parsley, chopped
- lemon wedges
Instructions
- Preheat the oven to 375°F (190°C).
- Gently clean the mushrooms with a damp cloth and carefully remove the stems. Chop the stems finely.
- In a skillet over medium heat, add olive oil and butter. Sauté the chopped mushroom stems for about 3-5 minutes until they are softened.
- Add the chopped onion and bell pepper to the skillet. Cook for another 2-3 minutes until they become translucent. Stir in the minced garlic and cook for 1 minute. Remove from heat and add the minced clams, breadcrumbs, parmesan cheese, basil, oregano, salt, and pepper. Mix until well combined.
- Fill each mushroom cap generously with the stuffing mixture.
- Combine mozzarella, romano, and parmesan cheeses in a bowl. Sprinkle the cheese mixture over the stuffed mushrooms.
- Place the stuffed mushrooms in a small baking dish. Bake in the preheated oven for about 15 minutes, or until the mushrooms are tender. Broil for the last 2-3 minutes of cooking to achieve a golden brown finish. Watch carefully to prevent burning.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
oh my, these stuffed mushrooms were a breeze to whip up! thank you, Donna and Chad, for yet another fabulous recipe from The Slow Roasted Italian.
Hi Jordan!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
donna’s stuffed mushroom recipe was a breeze to follow! i swapped out the bell pepper for some diced tomatoes for an extra burst of flavor.
Hi Hazel!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn