Olive Garden Stuffed Mushrooms

Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden’s appetizer menu. Simply mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you’ll have a great appetizer or hors d’oeuvre for 4 to 6 people—that’s twice the serving size of the dish from the restaurant.

SERVES 4 TO 6 AS AN APPETIZER

INGREDIENTS:

• ⅓ cup Progresso breadcrumbs (herb flavor)
• ¼ cup canned minced clams (drain liquid)
• 1 tablespoon shredded Parmesan cheese
• 1 tablespoon shredded Romano cheese
• ½ teaspoon minced garlic
• 3 tablespoons chicken broth
• 12 medium white button mushrooms with stems removed
• 3 tablespoons butter, melted
• 2 tablespoons minced red bell pepper
• 2 to 3 slices mozzarella cheese
• ½ teaspoon minced fresh parsley

INSTRUCTIONS:

1. Preheat the oven to 450 degrees.
2. In a medium bowl, combine breadcrumbs, clams, Parmesan cheese, Romano cheese, and garlic. Mix everything together using your hands. Gradually add chicken broth, 1 tablespoon at a time, stirring after each addition with a spoon. Avoid over-stirring to maintain a fluffy stuffing consistency.
3. Fill each mushroom cap with 1 to 2 teaspoons of stuffing, depending on the mushroom size. Keep the filling loose but flatten the top surface to support the sliced cheese. Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up.
4. Use a brush to dab melted butter over each mushroom, ensuring that the butter trickles down the sides and collects in the baking dish. Pour any remaining butter into the dish and position the mushrooms close together.
5. Sprinkle minced red bell pepper over the tops of the stuffed mushrooms.
6. Arrange slices of cheese over the mushrooms, tearing them to cover all mushrooms and leaving no stuffing uncovered.
7. Bake the mushrooms for 12 to 15 minutes, or until the cheese turns golden brown.
8. Once out of the oven, immediately sprinkle ½ teaspoon of minced parsley over the mushrooms. Serve promptly.