If you’ve ever been to Olive Garden and ordered their famous stuffed mushrooms, you know exactly why they’re so hard to resist. They’re cheesy, garlicky, rich, and bite-sized perfection. But what if I told you that you can make them at home—and they might even taste better?

This Olive Garden Stuffed Mushrooms recipe brings that same restaurant magic right into your kitchen. It’s a crowd-pleaser that’s surprisingly easy to make, whether you’re hosting a dinner party or just looking to level up your weeknight meal. With a warm, savory filling and golden cheesy tops, these mushrooms don’t just hit the spot—they steal the show.

Let’s dive in and make these mushrooms the star of your next gathering.

Why You’ll Love This Recipe

Key Benefits

These stuffed mushrooms are everything you want in an appetizer: cozy, flavorful, and just indulgent enough. They’re loaded with creamy cheese, seasoned breadcrumbs, and garlic, all tucked inside tender mushroom caps. Plus, they’re:

• Easy to prep and bake, even if you’re not a seasoned cook

• Fancy enough for the holidays, simple enough for weeknights

• Great for vegetarians (just skip the seafood variations)

• Perfect for making ahead—just stuff, chill, and bake when ready

They’re also endlessly customizable, which means you can make them your own every time.

Suitable For

This recipe is super flexible. Whether you’re planning an Italian-themed dinner, serving up snacks at game night, or prepping a holiday appetizer tray, these stuffed mushrooms fit right in. They’re ideal for:

• Dinner parties

• Holiday appetizers

• Vegetarian guests

• Casual nights when you want to feel a little fancy

• Anyone who’s ever thought, “I wish I could make restaurant food at home”

Ingredients for Olive Garden Stuffed Mushrooms

Let’s talk ingredients. One of the best things about this recipe is that it’s built on simple, everyday items—no hard-to-find components, and lots of room to play around if needed.

Core Ingredients

Here’s what you’ll need to get started:

• Large white mushrooms – Look for firm ones that can hold a generous spoonful of filling

• Garlic – Freshly minced for that punchy aroma and flavor

• Italian-style breadcrumbs – Adds texture and seasoning

• Parmesan cheese – Salty, nutty, and essential

• Mozzarella cheese – Melts beautifully for that gooey finish

• Cream cheese – Adds richness and a creamy texture

• Olive oil – For sautéing and brushing the mushroom caps

• Italian seasoning – A blend of oregano, basil, and thyme brings that classic flavor

• Salt & pepper – Always to taste

• Fresh parsley – Optional, but it adds freshness and a pop of color

• Butter – Optional, but a drizzle before baking adds an extra layer of richness

These ingredients come together to form a creamy, cheesy, and well-seasoned stuffing that complements the earthy flavor of the mushrooms perfectly.

Substitutions and Tips

Cooking should feel flexible, not rigid. Here are a few ideas in case you need to swap or want to experiment:

• Breadcrumbs: Try panko for a crispier texture, or go gluten-free if needed

• Cheese: Use a blend of Italian cheeses or sub in ricotta or goat cheese for something different

• Cream cheese: Swap with mascarpone for an ultra-smooth finish

• Add-ins: Want more protein or flavor? Mix in chopped imitation crab, cooked sausage, or even finely chopped spinach

• Spice it up: A pinch of crushed red pepper flakes can add some subtle heat

• Make it meatless: Simply omit any seafood add-ins—this dish doesn’t need them to shine

Best Mushrooms for Stuffed Mushrooms

When choosing mushrooms, bigger is definitely better. You’ll want caps that can hold plenty of filling without collapsing.

• White button mushrooms are the classic go-to—affordable, mild, and sturdy.

• Cremini (baby bella) mushrooms offer a deeper flavor and slightly firmer texture.

• Avoid large portobellos unless you’re turning this into a full meal—they’re too big for an appetizer and tend to release more water during baking.

Pro tip: Pick mushrooms that are all roughly the same size so they cook evenly.

Kitchen Tools You’ll Need

Nothing fancy here—just a few basics from your kitchen drawers will do the job.

Must-Have Tools

• Baking sheet or shallow baking dish – Either works well; just make sure it fits all your mushrooms in a single layer

• Mixing bowls – For combining your filling ingredients

• Sauté pan or skillet – You’ll need this for cooking the garlic and mushroom stems

• Spoon or small scoop – For stuffing the caps evenly

Nice-to-Have Tools

These aren’t essential, but they’ll make things easier or more polished:

• Pastry brush – Makes brushing olive oil onto mushroom caps quick and even

• Food processor – Great if you’re adding seafood or want an extra-smooth filling

• Cheese grater – Freshly grated cheese melts and blends better than pre-shredded

Once you’ve gathered your ingredients and tools, you’re ready to move on to the fun part: making the mushrooms. And trust me, it’s just as satisfying to make them as it is to eat them.

How to Make Olive Garden Stuffed Mushrooms

Now that you’ve got your ingredients ready and tools lined up, it’s time for the fun part—bringing everything together. Don’t worry if this is your first time making stuffed mushrooms. This step-by-step guide walks you through each phase like a friend in the kitchen, helping you nail every detail from the first chop to the final garnish.

Step 1: Preheat the Oven

Start by setting your oven to 375°F (190°C). It’s a good idea to do this first so it’s ready to go when your mushrooms are prepped and filled.

Next, lightly grease a baking sheet or shallow baking dish with a bit of olive oil or non-stick spray. This keeps the mushrooms from sticking and helps them brown nicely on the bottom.

Step 2: Prepare the Mushrooms

Grab your mushrooms and gently wipe them clean using a damp paper towel. Skip rinsing them under water—they’re like little sponges and will soak it all up.

Twist off the stems and set them aside. You’ll be using those later in the filling. With a pastry brush or your fingers, lightly brush the outside of each mushroom cap with olive oil. Arrange the caps in your baking dish, hollow side up, like little cups waiting to be filled.

Step 3: Make the Filling

Chop the mushroom stems finely. You want them small enough to mix well with the rest of the ingredients.

In a skillet, heat two tablespoons of olive oil over medium heat. Add the chopped stems and garlic, and sauté for 2 to 3 minutes until the garlic is fragrant and the mushroom pieces are soft. Remove the pan from heat and let the mixture cool slightly.

In a mixing bowl, combine the sautéed mushroom and garlic mixture with the Italian breadcrumbs, grated Parmesan, cream cheese, shredded mozzarella, Italian seasoning, salt, and pepper. Stir everything until it’s evenly combined and creamy. The texture should be soft but not too wet—just enough to spoon or scoop easily into the caps.

If you’re adding extras like crab meat or finely chopped spinach, fold them in at this stage.

Step 4: Stuff and Bake

Now for the best part—stuffing the mushrooms.

Using a spoon or a small cookie scoop, fill each mushroom cap generously with the mixture. Don’t be shy—pile the filling a little high for that satisfying bite.

If you want to add an extra layer of indulgence, drizzle some melted butter over the top of the filled mushrooms. It adds a beautiful golden color and richness during baking.

Slide your tray into the oven and bake for 20 to 25 minutes, or until the mushrooms are tender and the tops are golden brown and bubbling. Keep an eye on them during the last few minutes—every oven is a little different.

Step 5: Garnish and Serve

When the mushrooms come out of the oven, give them a minute or two to cool slightly. Then sprinkle fresh chopped parsley over the top for a bit of color and a fresh finish.

Serve these warm, either as a starter, a snack, or a side dish alongside your favorite Italian main. They disappear quickly, so you might want to make a double batch.

Tips for Success

Every great recipe has a few tricks up its sleeve. Here’s how to make sure your stuffed mushrooms turn out just right:

• Dry the mushrooms well. Wet mushrooms can make the dish soggy. Wiping with a damp towel is better than rinsing.

• Don’t overstuff. It’s tempting to add too much filling, but it can spill over as it bakes. A slight mound on top is perfect.

• Cool the sautéed mixture. If it’s too hot, it’ll start melting the cheeses before you even get them in the oven.

• Use freshly grated cheese. Pre-shredded cheeses often have additives that prevent smooth melting. A quick grate makes a big difference.

• Try variations. This recipe is flexible. Try adding chopped sun-dried tomatoes, crab meat, or even a pinch of crushed red pepper.

How to Store Olive Garden Stuffed Mushrooms

If you’re lucky enough to have leftovers, here’s how to keep them tasting their best.

At Room Temperature

Stuffed mushrooms can sit out for about two hours if you’re serving them at a party. After that, move them to the fridge to keep them safe and fresh.

In the Refrigerator

Place any leftovers in an airtight container and refrigerate for up to three days. When you’re ready to reheat, pop them in a 350°F oven for 10 minutes or so. This keeps the outside crispy and the filling warm.

Freezing Tips

Want to make these ahead? You absolutely can.

• Before baking: Assemble the mushrooms, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top freezer bag.

• To bake from frozen: Add an extra 5 to 7 minutes to the bake time—no need to thaw.

• After baking: You can freeze leftovers, but they’re best when freshly baked. Reheat in the oven, not the microwave, to maintain texture.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?

Definitely. You can stuff the mushrooms and refrigerate them, unbaked, for up to 24 hours. Just pull them out and bake when you’re ready to serve. They’re perfect for entertaining.

Can I substitute the seafood?

Absolutely. You can use crab meat instead of clams or skip it entirely for a vegetarian version. The filling is still packed with flavor.

Can I use different types of mushrooms?

Yes, just make sure they’re big enough to stuff. Cremini mushrooms are a great alternative to white buttons. Avoid using portobellos unless you’re planning a main dish—their size and moisture content can throw things off.

How do I make these low-carb?

You can use almond flour or crushed pork rinds in place of breadcrumbs. The texture changes a bit, but the flavor is still rich and satisfying.

Related Recipes

If you loved this Olive Garden Stuffed Mushrooms recipe, you might enjoy these other flavorful and comforting dishes from RecipeSeasys:

• Chicken Mushroom Pasta: A hearty main dish that pairs wonderfully with your stuffed mushroom appetizer.

• Garlic Butter Chicken Pasta: Cheesy, buttery, and full of garlic flavor—just like your favorite Italian entrees.

• Creamy Mushroom Soup: Stay in the mushroom theme with this warm and cozy starter.

• Parmesan Crusted Chicken with Creamy Garlic Sauce: Another rich, savory dish that mirrors the Olive Garden experience.

Conclusion

These Olive Garden Stuffed Mushrooms are rich, cheesy, and absolutely packed with flavor. They taste like something you’d order at a restaurant—but they’re made right in your own kitchen with ingredients you can trust. Whether you’re planning a cozy dinner at home or feeding a room full of guests, this is one appetizer that never disappoints.

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