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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.