Delicious Restaurant-Style Stuffed Mushrooms: An Easy Copycat Recipe
This delicious restaurant-style stuffed mushrooms recipe is an easy copycat dish featuring large mushrooms filled with a savory mixture of minced clams, Italian-style breadcrumbs, and a blend of Parmesan, Romano, and Mozzarella cheeses. Baked to perfection and garnished with fresh parsley and lemon wedges, these stuffed mushrooms make a perfect appetizer or side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Mushrooms
- 8 to 12 large mushrooms
Filling
- 1 (6 ounce) can minced clams, drained, with 1/4 cup clam juice reserved
- 1 finely minced green onion
- 1 beaten egg
- 1/2 teaspoon minced garlic
- 1/8 teaspoon garlic salt
- 1/2 cup Italian-style breadcrumbs
- 1 teaspoon oregano
- 1 tablespoon melted and cooled butter
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon finely grated Romano cheese
- 2 tablespoons finely grated Mozzarella cheese (for stuffing)
Garnish and Topping
- 1/4 cup finely grated Mozzarella cheese (for garnish)
- 1/4 cup melted butter (for garnish)
- Freshly diced parsley for garnish
- Fresh lemon wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly oil a small baking dish to prevent sticking.
- Prepare Mushrooms: Gently wash the mushrooms, remove the stems, and pat the caps dry. Keep the stems for another use or discard.
- Mix Filling: In a mixing bowl, combine the minced clams, green onion, minced garlic, garlic salt, melted butter, and oregano. Add the Italian-style breadcrumbs, beaten egg, and reserved clam juice, mixing thoroughly. Stir in the Parmesan, Romano, and Mozzarella cheeses until well combined.
- Stuff Mushrooms: Spoon about 1 1/2 teaspoons of the clam mixture into each mushroom cap, mounding it slightly for a generous fill.
- Arrange and Bake: Place the stuffed mushrooms in the prepared baking dish and drizzle with the 1/4 cup melted butter. Cover the dish and bake in the preheated oven for 40 minutes to allow the flavors to meld and mushrooms to cook through.
- Add Cheese Topping: Remove the cover, sprinkle the remaining finely grated Mozzarella cheese over the mushroom tops, and return to the oven briefly until the cheese melts and turns slightly golden.
- Garnish and Serve: Garnish the stuffed mushrooms with freshly diced parsley and serve warm accompanied by fresh lemon wedges for an added burst of flavor.
Notes
- Use fresh mushrooms for the best texture and flavor.
- Reserve mushroom stems to add to soups, sauces, or stuffing.
- Adjust garlic salt according to your taste to control sodium level.
- For a richer flavor, use high-quality aged cheeses.
- You can substitute Italian-style breadcrumbs with gluten-free breadcrumbs if needed.
- Serve immediately for best taste and texture; leftovers can be reheated gently in the oven.
