Olive Garden Stuffed Mushrooms: The Ultimate Copycat Appetizer Everyone Craves

When it comes to unforgettable restaurant appetizers, few dishes have a cult following quite like Olive Garden’s Stuffed Mushrooms. Tender mushroom caps filled with savory, cheesy, herbed breadcrumbs baked until perfectly golden — the combination is luxurious, aromatic, and endlessly satisfying. If you’ve ever wished you could enjoy that same delicious flavor from home (and in unlimited batches!), this copycat recipe is about to become your new go-to appetizer.

These stuffed mushrooms have everything: a creamy texture, crispy topping, garlic-butter richness, and an irresistible Italian aroma. They’re elegant enough for entertaining, easy enough for weeknight meals, and flexible enough to adapt to dietary preferences. The best part? This homemade version tastes even better than the restaurant’s — fresher, cheesier, and customizable.

In this extensive guide, you’ll learn exactly how to make these stuffed mushrooms from scratch with step-by-step instructions, essential tips, variations, serving ideas, storage instructions, and of course, a detailed recipe JSON for your collection. Whether you’re preparing for a holiday spread, a dinner party, or a cozy night in, this recipe guarantees appetizer success.

What Makes These Copycat Olive Garden Stuffed Mushrooms So Good?

There’s a reason stuffed mushrooms have been a classic Italian-inspired appetizer for decades. The savory, umami-rich mushroom base pairs beautifully with buttery breadcrumbs, bright herbs, and cheese. But what gives the Olive Garden version its special magic?

1. The Perfect Creamy Filling

The combination of breadcrumbs, Romano cheese, parmesan cheese, garlic, herbs, and butter creates a stuffing that is rich yet not heavy, creamy without being soggy, and perfectly seasoned. It melts into the mushroom as it bakes, forming a luscious center.

2. Restaurant-Level Flavor With Simple Ingredients

All ingredients are easy to find in any grocery store: mushrooms, garlic, parsley, parmesan, Romano cheese, butter, broth, and breadcrumbs. Yet together, they create a deep, savory flavor reminiscent of classic Italian cooking.

3. The Ideal Mushroom Texture

The mushroom caps soften in the oven but still retain structure, giving you a perfect bite — tender, juicy, and full of flavor.

4. They Bake in Under 20 Minutes

Fast, easy, and efficient. You can prep the stuffing ahead of time, refrigerate it, and assemble right before guests arrive.

5. They look and taste gourmet

Golden tops, melty cheese, aromatic herbs — they look like something served at a pricey trattoria, but you made them in minutes.

Ingredients You’ll Need for Olive Garden Stuffed Mushrooms

For the Stuffed Mushrooms:

• 18–20 large white mushrooms or baby bella mushrooms
• ½ cup seasoned Italian breadcrumbs
• ¼ cup grated parmesan cheese
• ¼ cup grated Romano cheese
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• 2–3 tablespoons vegetable broth or chicken broth (to moisten filling)

For Baking:

• 2 tablespoons butter
• ¼ cup broth (to moisten baking pan)
• Extra parmesan for topping

How to Make Olive Garden Stuffed Mushrooms (Step-by-Step)

1. Prepare the mushrooms

Wipe mushrooms clean with a damp paper towel. Remove stems and finely mince them (you’ll use them in the filling). Arrange the mushroom caps on a baking sheet.

2. Cook down the garlic and stems

Heat olive oil in a skillet. Add garlic and minced mushroom stems. Sauté until softened and fragrant.

3. Make the stuffing

In a bowl, combine sautéed stems, breadcrumbs, parmesan, Romano, parsley, melted butter, pepper, and Italian seasoning. Add broth 1 tablespoon at a time until the mixture becomes moist and packable.

4. Stuff the mushroom caps

Use a spoon to tightly pack each mushroom with stuffing, mounding slightly on top.

5. Prepare the baking dish

Place stuffed mushrooms in a baking dish filled with a shallow layer of broth and small pieces of butter. This helps them stay moist and flavorful during baking.

6. Bake to perfection

Bake at 400°F (200°C) for 18–20 minutes until mushrooms are tender and tops are golden.

7. Serve immediately

Sprinkle with fresh parsley and extra parmesan before serving.

Olive Garden Stuffed Mushrooms (Copycat)

Savory and cheesy Italian-style stuffed mushrooms inspired by the classic Olive Garden appetizer, filled with a buttery breadcrumb and cheese mixture and baked until golden.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 20 mushrooms

Course: Appetizer, Party Food

Cuisine: American, Italian

Calories: 95

Ingredients

  

Stuffed Mushrooms

• 18-20 large mushrooms stems removed and reserved
• 0.5 cup Italian breadcrumbs
• 0.25 cup parmesan cheese grated
• 0.25 cup Romano cheese grated
• 3 tbsp butter melted
• 2 tbsp olive oil
• 2 garlic cloves minced
• 2 tbsp fresh parsley chopped
• 0.25 tsp black pepper
• 0.25 tsp Italian seasoning
• 2-3 tbsp broth to moisten filling

To Bake

• 2 tbsp butter cut into pieces
• 0.25 cup broth for pan
• extra parmesan for topping

Equipment

• Skillet
• Mixing bowls
• Baking dish
• Cutting board

Method

 

1. Preheat oven to 400°F (200°C). Clean mushrooms, remove stems, and finely mince the stems.
2. Sauté minced stems and garlic in olive oil until softened.
3. Stir together cooked stems, breadcrumbs, parmesan, Romano, parsley, melted butter, pepper, and Italian seasoning.
4. Add broth as needed until the mixture is moist and packable.
5. Fill mushroom caps tightly with the stuffing mixture.
6. Place mushrooms into a baking dish with broth and butter pieces around them.
7. Bake 18–20 minutes until mushrooms are tender and tops are golden.
8. Top with parmesan and parsley before serving.

Notes

For a richer version, spread a thin layer of garlic butter on mushrooms before stuffing.

Chef Tips for the Best Stuffed Mushrooms

Use the right mushrooms

White mushrooms give a classic restaurant flavor. Baby bellas work too and add richer color.

Don’t over-wet the filling

It should stick together but not be soggy.

Pack the filling firmly

A tight pack helps the filling crisp on top and stay creamy inside.

Use both parmesan and Romano

This combination gives a deeper Italian flavor.

Bake with broth in the pan

This keeps the mushrooms from drying out while allowing the tops to crisp.

Variations

1. Cheesy Variation

Add:

• Mozzarella in the filling
• A melt of provolone on top

2. Sausage-Stuffed Mushrooms

Add:

• ½ cup cooked Italian sausage to the filling

3. Spinach Alfredo Version

Mix chopped spinach into a spoonful of Alfredo sauce and add to the stuffing.

4. Keto / Low-Carb Version

Replace breadcrumbs with:

• Crushed pork rinds
• Almond flour

5. Spicy Italiano Version

Add red pepper flakes or spicy Italian sausage.

Serving Suggestions

These stuffed mushrooms are incredibly versatile and pair well with:

• Pasta dinners
• Steak or chicken entrées
• Holiday appetizers
• Game night platters
• Italian charcuterie boards

Try serving them alongside garlic bread, bruschetta, or a fresh Caesar salad.

Storage and Reheating

Refrigeration:

Store leftovers for 3 days in an airtight container.

Freezing:

Freeze stuffed but unbaked mushrooms for up to 2 months.

Reheating:

Bake at 350°F for 10 minutes until warm and crisp.