Why You’ll Love This Recipe

Tasty Olive Garden Stuffed Mushrooms are a savory and satisfying appetizer that brings the flavors of the beloved restaurant chain right into your kitchen. These bite-sized delights feature tender mushroom caps filled with a cheesy, herbaceous stuffing and baked until golden and bubbling. They make an ideal starter for dinner parties or a flavorful snack for any occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white button mushroomsItalian-style breadcrumbsParmesan cheeseshredded mozzarella cheesecream cheesegarlic (minced)parsley (fresh or dried)olive oilItalian seasoningonion (finely diced)salt and pepper

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.

Heat olive oil in a skillet over medium heat. Sauté the chopped mushroom stems, garlic, and onion until softened.

Remove from heat and let cool slightly. In a mixing bowl, combine the cooked mixture with breadcrumbs, cream cheese, mozzarella, Parmesan, parsley, Italian seasoning, salt, and pepper.

Spoon the stuffing mixture into each mushroom cap, pressing it down gently to fill.

Arrange the stuffed mushrooms in the prepared baking dish and drizzle lightly with olive oil.

Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.

Let them cool slightly before serving.

Servings and timing

This recipe yields approximately 20 stuffed mushrooms.Preparation time: 20 minutesCooking time: 20 minutesCooling time: 5 minutesTotal time: 45 minutes

Variations

Add cooked crumbled sausage to the filling for a meaty twist.

Use panko breadcrumbs for a crunchier topping.

Try spinach and artichoke hearts for a different flavor profile.

Top with extra mozzarella and broil for a melty, bubbly finish.

Swap in portobello mushrooms for a larger, entree-style dish.

storage/reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.To reheat, place in a 350°F (175°C) oven for 10 minutes or microwave for 30–60 seconds until heated through.

FAQs

Can I make these ahead of time?

Yes, prepare and stuff the mushrooms, then refrigerate them up to a day in advance. Bake just before serving.

Can I freeze stuffed mushrooms?

It’s best to freeze them before baking. Freeze on a tray, then transfer to a bag. Bake from frozen at 375°F for 25–30 minutes.

Are these mushrooms vegetarian?

Yes, if you don’t add meat to the stuffing, they are vegetarian-friendly.

What type of mushrooms should I use?

White button mushrooms are classic, but cremini or baby bellas work well too.

Can I substitute the cream cheese?

Ricotta or goat cheese can be used, but cream cheese gives the best creamy texture.

Why are my mushrooms watery?

Overbaking or using mushrooms that weren’t dried well can lead to excess moisture. Pat them dry before stuffing.

Can I use dried herbs instead of fresh?

Yes, use about 1/3 the amount if substituting dried herbs for fresh.

Are these good for parties?

Absolutely, they’re bite-sized, easy to eat, and always a hit with guests.

Can I make these dairy-free?

Yes, use dairy-free cheese alternatives and omit Parmesan if needed.

Do I need to peel the mushrooms?

No, just wipe them clean. Peeling is unnecessary.

Conclusion

Tasty Olive Garden Stuffed Mushrooms are an irresistible appetizer that’s easy to make and even easier to love. With their rich, cheesy filling and tender mushroom base, they bring restaurant-quality flavor to your home. Whether you’re entertaining guests or indulging in a savory snack, these stuffed mushrooms are sure to impress.