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stuffed mushrooms olive garden recipe

Stuffed Mushrooms Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz cremini mushrooms (about 20 medium caps), stems removed
  • 8 oz Italian sausage, casings removed
  • 1 can (6.5 oz) minced clams, drained, 2 tbsp juice reserved
  • 2 tbsp reserved clam juice
  • 3 cloves garlic, minced
  • 1/2 cup Italian breadcrumbs
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tbsp fresh flat-leaf parsley, chopped, plus more to garnish
  • 2 tbsp olive oil
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Method
 

  1. Preheat oven to 400°F (200°C). Cook the 8 oz Italian sausage in a skillet over medium-high heat for 5 minutes, breaking it up, until browned. Add the 3 cloves minced garlic and cook 60 seconds more.
  2. Transfer the sausage mixture to a bowl and cool for 2 minutes. Add the drained clams, 2 tbsp reserved clam juice, 4 oz cream cheese, 1/4 cup Parmesan, 1/2 cup Italian breadcrumbs, 2 tbsp parsley, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
  3. Wipe the mushroom caps clean, brush the outsides with the 2 tbsp olive oil, and set cavity-side up on a rimmed baking sheet.
  4. Spoon the filling into each cap, mounding it slightly above the rim. Sprinkle the remaining 1/4 cup Parmesan over the tops.
  5. Bake at 400°F (200°C) for 18 to 20 minutes until the cheese is golden. Transfer to a serving plate and scatter fresh parsley over the top.

Notes

You can make the filling a day ahead and refrigerate it in a covered bowl. Stuff the caps right before baking so they don't release too much moisture sitting in the fridge. If you can only find large cremini mushrooms, plan on baking a few minutes longer and getting fewer pieces out of the batch.