How can I cook Olive Garden stuffed mushrooms in an air fryer?

Preheat the air fryer to 350°F. Arrange the stuffed mushrooms in a single layer and cook for 12 to 15 minutes, flipping halfway through to ensure even cooking. This method promotes a crispier texture in less time.

What type of mushrooms does Olive Garden use for their stuffed mushrooms?

Olive Garden typically uses large white button mushrooms or cremini mushrooms. These types provide a sturdy cap that holds the stuffing well and offer a mild, earthy flavor suitable for blending with seafood and cheese fillings.

Do I need to pre-bake mushrooms before stuffing them?

No pre-baking is necessary. Stuffing uncooked mushrooms helps retain their moisture and texture during baking. Just be sure to wash and dry mushrooms thoroughly before stuffing.

Are Olive Garden stuffed mushrooms vegetarian-friendly?

The classic Olive Garden stuffed mushrooms recipe contains minced clams and is not vegetarian. However, you can substitute the clams with ingredients like artichokes or spinach for a vegetarian version.

Olive Garden Stuffed Mushrooms: Easy Copycat Recipe

Ingredients

Scale

8 to 12 large mushrooms
1 (6 ounce) can of 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)
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

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Instructions

Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
Gently wash and stem mushrooms, then pat dry. Reserve the stems for another recipe.
In a bowl, mix clams, green onion, minced garlic, garlic salt, butter, and oregano. Add breadcrumbs, egg, and reserved clam juice; mix thoroughly. Stir in Parmesan, Romano, and Mozzarella cheeses.
Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding slightly.
Arrange stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup melted butter. Cover and bake for 35 to 40 minutes.
Remove the cover, sprinkle with remaining grated Mozzarella cheese, and return briefly to the oven to melt the cheese.
Garnish with freshly diced parsley and serve warm with lemon wedges for added flavor.

Last Step:

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Notes

🍴 Opt for large white button, cremini, or portobello mushrooms to ensure they are firm and plump.
🕓 Prepare mushrooms right before serving for the best results; make them earlier in the day and refrigerate if needed.
🧀 Use freshly grated mozzarella cheese rather than pre-packaged cheese for better melting.

Prep Time: 15 minutes
Baking Time: 35 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Pescatarian

Nutrition

Serving Size: 2 stuffed mushrooms
Calories: 257
Sugar: 2g
Sodium: 490mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 14g
Cholesterol: 38mg