Description
Delicious copycat Olive Garden stuffed mushrooms filled with a savory cheese and breadcrumb mixture, baked to perfection.
Ingredients
Units
Scale
- 12 large white mushrooms, stems removed and cleaned
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems, setting caps aside.
- Finely chop mushroom stems and sauté in olive oil with garlic and onion until tender.
- In a bowl, combine sautéed mixture, breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, and melted butter. Season with salt and pepper.
- Spoon the filling into each mushroom cap and place on a baking dish.
- Bake for 20-25 minutes or until mushrooms are tender and tops are golden brown.
- Garnish with extra parsley if desired and serve warm.
Notes
- You can add chopped spinach or crab meat to the filling for variation.
- Best served immediately after baking.
- Use cremini mushrooms for a deeper flavor.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 12mg