Olive Garden Stuffed Mushrooms
8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam
juice for stuffing)
1 Green Onion (chopped finely, about 1 Tbsp)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter
Preparation:
Wash and remove stems from mushrooms, pat dry. Save stems for another
recipe if you like. In mixing bowl place clams, onions, garlic salt, minced
garlic, butter and oregano. Mix through and blend well. Add Italian bread
crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix
well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture.
You should be able to stuff between 8 - 12 mushrooms depending on the
size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms.
Cover and place in a preheated oven at 350 decrease for about 35 - 40
minutes. Remove cover and sprinkle freshly grated mozzarella cheese on
top and pop back in oven just so the cheese melts slightly, garnish with
freshly diced parsley.
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