Lately I've been on this Olive Garden kick. I just can't seem to get enough of it these days. This is sad, but last night I dreamt of their stuffed mushrooms. So, naturally, I have been craving them ALL day long, and I won't be satisfied until I get them. Rather than take a little trip over to Olive Garden, I was able to locate a copy-cat recipe (on cdkitchen.com) of these particular stuffed mushrooms online. They also have rave reviews (and taste just like the real deal); I will have to try them out tonight. I have my grocery list and I'm ready to go!!! Here's the recipe in case any of you happen to LOVE them the way I do. :) And you better believe I will be posting the results soon. Wish me luck!
12 fresh mushrooms
1 (6 oz.) can clams (drained and finely minced)
1/4 c. clam juice for stuffing
1 green onion, chopped finely
1/8 tsp. garlic salt
1/2 tsp. minced garlic
1 tbsp. melted butter, cooled
1 tsp. oregano leaves (some reviews suggest using less)
1/2 c. Italian style bread crumbs
1 egg, beaten
2 tbsp. finely grated Parmesan cheese
1 tbsp. finely grated Romano cheese
2 tbsp. finely grated Mozzarella cheese
1/4 c. finely grated Mozzarella cheese, for garnish
1/4 c. melted butter, for topping
Freshly chopped parsley for garnish
Preheat oven to 350 degrees. Wash and remove stems from mushrooms, pat dry. In mixing bowl, place clams, onion, garlic salt, minced garlic, butter and oregano. Mix through and blend thoroughly. Add Italian style bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound the mixture.
You should be able to stuff between 8-12 mushrooms depending on their size.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in oven 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 chopped parsley. Voila!