Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.




Olive Garden's famous stuffed mushrooms are made with clams, breadcrumbs, and three different cheeses then baked drenched with butter. Prepare to be addicted.
12 fresh button mushrooms
1 can (6 ounce size) minced clams, drained
1 green onion, chopped finely
1/8 teaspoon garlic salt
1/2 teaspoon minced garlic
1 tablespoon melted and cooled butter
1 teaspoon dried oregano
1/2 cup Italian style bread crumbs
1 egg, beaten
1/4 cup clam juice
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely grated Romano cheese
2 tablespoons finely grated Mozzarella cheese
1/4 cup warm melted butter
1/4 cup finely grated Mozzarella cheese, for garnish
chopped fresh parsley, for garnish
Preheat the oven to 350 degrees F. Lightly grease a baking dish large enough to hold the mushrooms in a single layer.
Clean the mushrooms. Remove the stems, keeping the caps intact. Place the mushrooms in the baking dish stem-side up
In a bowl, mix together the clams, onion, garlic salt, garlic, cooled melted butter, and oregano. Mix well. Add the breadcrumbs, egg, clam juice, Parmesan, Romano, and Mozzarella cheese. Mix well.
Lightly mound the clam stuffing into each mushroom cap. Drizzle the warm melted butter over each mushroom. Cover the baking dish with foil.
Place the baking dish in the oven and bake at 350 degrees F for 35-40 minutes or until the mushrooms are tender.
Remove the foil from the baking dish. Sprinkle each mushroom with Mozzarella cheese. Return to the oven, uncovered, and bake until the cheese is melted.
Garnish the clam stuffed mushrooms with the parsley and serve hot.
For the best flavor, use fresh mushrooms and clean them gently with a damp cloth instead of washing them under water. Any water left inside the mushroom cap could make them soggy once the filling is added.
If the stuffing mixture seems too dry, you can add a little more clam juice or melted butter.
When removing mushroom stems, use a gentle twist to avoid breaking the caps.
Allowing the mushrooms to rest for a few minutes after baking makes them easier to handle and serve.
Try different herbs and spices in the stuffing.
Yes, you can use fresh clams instead of canned. Steam about a dozen clams in a small amount of water until they open, then mince them to use in place of the canned clams. Be sure to reserve the clam juice from steaming for the recipe.
If you don't have Italian style bread crumbs, you can make your own by mixing plain bread crumbs with dried Italian herbs (like oregano, basil, and parsley) and a bit of garlic powder. Or, you could use panko breadcrumbs for a crunchier texture, seasoned in the same way.
Yes, you can prepare the stuffed mushrooms up to the point of baking and store them covered in the refrigerator for a few hours. When you're ready to cook them, drizzle with the melted butter and bake as directed. You may need to add a few extra minutes to the baking time if they're cold from the refrigerator.
Yes, you can use other mushroom varieties such as cremini or portobello for this recipe. Just keep in mind that larger mushrooms like portobello will require a longer baking time and more stuffing.
To prevent the mushrooms from becoming soggy, make sure to bake them in a single layer in the baking dish without overcrowding. The foil cover helps them steam and cook through without drying out, but removing the foil towards the end lets any excess moisture evaporate, and the cheese melt.
Feel free to change up the stuffing by adding chopped spinach, bacon bits, or diced bell pepper.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
I used to work for One of the Olive Gardens in PA and fell in love with this recipe now I'm going to make them with PORTABELLA Mushrooms. 😋
November 21, 2015
This was awesome. I had some at the Olive Garden and thought they were fabulous. When I saw this recipe, I couldn't believe it had clams in it. I made the recipe as written. Added more cheese and a bit of salt upon serving. Pinned.
July 7, 2013
I just moved to a town where we don't have an Olive Garden - oh the agony!!! I'm working my way through all the OG recipes on this site so I can relive my favorites. This one is amazing! The mushrooms taste just like OG. I was worried they'd be too fishy tasting so I used half clam juice and half chicken broth, but I think all clam juice would have been just fine.
October 4, 2010
wow this recipe was perfect.my mushrooms turned out great. taste just like olive garden's. ty so much.
August 13, 2010
This recipe is spot on! They taste amazing and smell amazing and are the same as the ones at Olive Garden! I added a little extra cheese in my recipe because I LOVE cheese and used white button mushrooms. Thanks for the recipe.
November 10, 2009
These were just likt the real thing, I didn't add the clam juice and added extra butter (I love butter) and they were so delicious, highly recommended! I will definitely be making these for the Thanksgiving party.
July 28, 2009
Used this recipe at a 50th wedding anniversary. Everyone wants the recipe. They are wonderful!
September 10, 2008
This recipe was astronaumical it taste just like the olive garden stuffed mushrooms. I actually even made them with crab meat instead of clams and it still turned out really good!!@!!!! You should make this or Ill beat your ass!!!!
December 16, 2007
I LOVED this recipe. At Olive Garden, I get the mushrooms as my meal - and the recipe was DEAD ON. One thing, though, I would use half as much oregeno - I found it overwhelmed all the other flavors. Will definitely be making these for my Christmas Eve party! THANK YOU!
October 16, 2007
recipe is rite on the dot to Olive Garden's. Love it and very easy to follow - always the first to go at parties and a very much a crowd pleaser - would highly recommend- : )
December 30, 2006
although i have never tried the ones at olive garden, i've made this recipe time and time again. Usually for thanksgiving or parties. the mushrooms are always the first thing to be gone!
June 10, 2006
This is a keeper! Have tried a lot of stuffed mushroom recipes with no luck. Will be fixing this many times again.
May 5, 2006
This recipe was quick, easy, inexpensive and sooooo delicious. I have some shrooms baking in the oven right now!!
April 10, 2006
These did taste just like the Olive Garden stuffed mushrooms! Maybe the recipe was for larger mushrooms than I used, but I had way to much filling left over. Also, the cheese over the top, I used crumbled mozzerella, and it didn't work very well--shredded would have been better. (The crumbled mozzerella worked very well in the stuffing though)
June 8, 2004
Absolutely wonderful! I am a huge mushroom fan and try to find a way to fit them into a meal almost everyday. One of my favorite stuffed shroom recipes I've found yet.
February 4, 2004
I made these and they were identical in taste to that of Olive Garden. They were wonderful!!!!!!!!!