Olive Garden Stuffed Mushrooms Copycat Recipes

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)

Steps:

• Preheat the oven to 350°F.
• Lightly oil a small baking dish.
• Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
• Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
• Add Italian bread crumbs, egg, clam juice, mixing well.
• Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
• Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
• Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
• Cover and place in oven for about 35- 40 minutes.
• Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
• Garnish with freshly diced parsley.
• Serve hot.

OLIVE GARDEN STUFFED MUSHROOMS

Steps:

• Wash the mushrooms, remove the stems, and pat dry. Save the stems for another recipe. Drain the clams and reserve the liquid.
• In a mixing bowl, mix together clams, green onion, minced garlic, garlic salt, 1 tablespoon soft butter, and oregano. Add egg, breadcrumbs, and clam juice and mix everything together. Stir the cheeses into the clam stuffing until well blended.
• Place the clam mixture in each mushroom cavity and make it into a small mound. You should be able to stuff between 8 and 12 mushrooms depending on the size of the mushrooms. Place the mushrooms in a lightly-oiled baking dish. Pour 1/4 cup melted butter over the mushrooms.
• Cover and place in a preheated oven at 350 degrees for about 35 - 40 minutes. Remove from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Pop them back in the oven until the cheese is just slightly melted.
• Garnish with freshly diced parsley.

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)

Steps:

• Preheat the oven to 350°F. Lightly oil a small baking dish. Gently wash and stem mushrooms; pat dry (Save stems for another recipe). Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg, clam juice, mixing well. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well. Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms). Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms. Cover and place in oven for about 35- 40 minutes. Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Garnish with freshly diced parsley. Serve hot.

GARDEN STUFFED MUSHROOMS

Steps:

• heat oven to 350*F.
• in small bowl stir together all ingredients except mushrooms.
• stuff each mushroom cap with 1 tablespoon filling.
• place in buttered 13x9 baking pan.
• bake for 20 to 25 minutes or until tender.
• sprinkle with cheese if desired and bring back to oven until cheese melts.

COPYCAT OLIVE GARDEN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350°F. (No preheating required if using air fryer.)
• Lightly oil a round baking dish or pie plate.
• Stem mushrooms - if you push on the sides of the stems - they should pop out completely.
• Combine shrimp, scallops, beaten eggs, minced garlic, garlic salt, bread crumbs, oregano, basil, Parmesan and Romano in a bowl and mix well.
• Place approximately 1 1/2 teaspoons of the stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
• Place the stuffed mushrooms in slightly oiled baking dish and spoon melted butter over the top of the mushrooms.
• Bake at 350 for 35 minutes
• Remove from oven and sprinkle mozzarella cheese on top and bake for an additional 3 minutes for cheese to melt.
• Follow directions above until oven
• Place mushrooms in oven safe dish - if you have a small air fryer - you can use a small metal pan (like a mini-cheesecake pan or small baking dish)
• Depending on the size of your air fryer - you might need to air fry in two batches
• Air fry at 350 for 10 minutes.
• Open air fryer and top with mozzarella.
• Air fry at 350 for 2 minutes for cheese to melt.

COPYCAT OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE

Steps:

• In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
• Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
• Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
• Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
• While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
• Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
• For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
• To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.