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Tasty Olive Garden Stuffed Mushrooms

Tasty Olive Garden Stuffed Mushrooms: A Savory Party Delight

Tasty Olive Garden Stuffed Mushrooms are flavorful bites filled with Italian cheeses, fresh herbs, and garlic, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 mushrooms
Course: Appetizers
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 12 pieces Mushrooms (white button or baby bella) best as they hold shape and flavor
For the Filling
  • 1 cup Italian Cheeses (mozzarella and parmesan) substitute with favorite cheese blends
  • 1 tablespoon Fresh Herbs (parsley and basil) dried herbs can be used if fresh is unavailable
  • 2 cloves Garlic (minced) can substitute with garlic powder, reduce quantity
  • 1/2 cup Breadcrumbs Italian-seasoned breadcrumbs add flavor
To Finish
  • 2 tablespoons Butter (melted) can substitute with margarine

Equipment

  • Oven
  • Baking Dish
  • mixing bowl
  • baking sheet
  • Non-stick cooking spray

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the baking dish with non-stick spray.
  2. Gently clean the mushroom caps with a damp paper towel and remove the stems.
  3. Pre-cook the mushroom caps in the oven for 5-7 minutes to release moisture.
  4. Combine the Italian cheeses, fresh herbs, minced garlic, and breadcrumbs in a mixing bowl.
  5. Stuff the pre-cooked mushroom caps with the filling mixture.
  6. Drizzle melted butter over the stuffed mushrooms.
  7. Cover with aluminum foil and bake for 20-30 minutes.
  8. Remove the foil, sprinkle additional cheese, and bake uncovered for 2-3 minutes.
  9. Allow to cool slightly before serving warm.

Nutrition

Serving: 2mushroomsCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 days, and can be frozen unbaked for up to 2 months.

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