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Olive Garden Stuffed Mushrooms




Source of Recipe


e-cookbooks


List of Ingredients




1/3 cup Progresso breadcrumbs (herb flavor)
1/4 cup canned minced clams (drain liquid)
1 tablespoon shredded parmesan cheese
1 tablespoon shredded romano cheese
1/2 teaspoon minced garlic
3 tablespoons chicken broth
12 medium white button mushrooms with stems removed
3 tablespoons butter, melted
2 tablespoons minced red bell pepper
2 to 3 slices mozzarella cheese
1/2 teaspoon minced fresh parsley

Recipe



Preheat oven to 450F. Combine breadcrumbs, clams, parmesan cheese, romano cheese, and garlic in a medium bowl. Mix well. Add the chicken broth 1 tablespoon at a time and stir after each addition. Keep the stuffing fluffy by not over stirring.

Fill each of the mushroom caps with 1 to 2 teaspoons of the stuffing (depending on the size of the mushroom). Keep the filling pretty loose but make the top surface flat to support the sliced cheese.

Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up. Use a brush to dab the melted butter over and on the sides of each mushroom. Pour any remaining butter over all.

Sprinkle the minced red bell pepper over the tops of each. Tear the slices of cheese to cover all of the mushrooms leaving no stuffing uncovered. Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.

Sprinkle them with 1/2 teaspoon of minced parsley and serve.