These Clam Stuffed Portabella Mushrooms are made like a copycat version of Olive Garden’s Stuffed Mushrooms, only bigger and better!
Clam Stuffed Portabella Mushrooms
I love stuffed mushrooms. I love Olive Garden’s stuffed mushrooms. I pretty much love every stuffed mushroom I’ve ever eaten! But, these Clam Stuffed Portabella Mushrooms are the bomb!! I know, I know, I sound like I’m trying to talk you into these, but I promise I’m not. If you don’t want perfectly seasoned, clam filled mushrooms that taste just like Olive Garden’s, only made with portabella mushrooms so big you could make a meal out of them, that’s your business, not mine.
All kidding aside, here’s what happened. I bought a pack of five portabella mushrooms thinking I might make some kind of stuffed mushrooms, but then we had a cookout and my husband used two of them, so that’s an odd amount, right? Well, it turns out that the amount of filling needed for 8 – 12 regular size mushrooms is just right amount for 3 portabella mushrooms. Keep in mind that you might have to adjust if your mushrooms are really big or make more if they are smaller. I adapted this recipe from CopyKat Recipes Olive Garden Stuffed Mushrooms. I didn’t cover the mushrooms before baking, and now I think I would suggest that you do. It will keep the moisture in and leave them more buttery. Another note on that, I used reduced fat (light) butter which is salted (it’s the only light butter my store carries), and since light butter has a higher water content than full-fat butter, it evaporates faster. So, I realized that if I make them uncovered again, I should increase the light butter to 1/2 cup.
These Clam Stuffed Portabella Mushrooms make a great vegetarian entree, served with a light salad. The stuffing is dense, so they are very filling!
Clam Stuffed Portabella Mushrooms
- 3 large portabella mushrooms cleaned, steams and gills removed, if desired
- 1 6 ounce can clams ,drained (reserve 1/4 cup clam juice for stuffing), finely minced
- 1 scallion (green onion) chopped fine
- 1 egg ,beaten
- 2 cloves garlic ,minced
- 1/2 cup dry Italian bread crumbs
- 1 teaspoon finely chopped fresh oregano
- 1 tablespoon cooled melted butter
- 3 tablespoons finely grated Parmesan cheese
- 1/4 cup plus two tablespoons finely grated mozzarella cheese divided (I used reduced fat, which doesn't melt as well)
- **1/4 - 1/2 melted butter (see note)
- fresh diced parsley ,for garnishing
- Clean mushrooms well, removing steams and also removing gills, if desired. Removing the gills isn't necessary, but if you don't the butter sauce will turn brown. Gills can be removed with the tip of a spoon lightly scraped against the mushrooms. Preheat oven to 350 degrees F.
- In a mixing bowl combine clams, onions, garlic, oregano, and cooled melted butter. Mix well. Add the breadcrumbs, egg, and clam juice, stir well. Stir in grated Parmesan and 2 tablespoons grated mozzarella.
- Fill the mushrooms with the stuffing. You should have enough to slightly mound the stuffing. Place the mushrooms in a square baking dish sprayed with cooking spray. Pour melted butter over the mushrooms. Cover (suggested) and bake in the preheated oven for 40-45 minutes. Uncover, sprinkle remaining mozzarella over the top of the mushroom, and bake for 5 more minutes, or until the cheese is just melted. Garnish with fresh parsley and serve hot.