If you’ve ever sat at an Olive Garden table and had their iconic stuffed mushrooms as a starter, you already know the magic. That warm, garlicky, cheesy filling packed into juicy mushroom caps is a whole vibe. The kind that makes you want to flag down your server and say, “I’ll take another round, please!”
Well, what if we told you that you could recreate that same Olive Garden stuffed mushroom recipe right in your own kitchen? Yep, same savory goodness, just homemade and maybe even better (because you can have as many as you want).
Perfect for date nights, holidays, or snack attacks on a Tuesday—this copycat recipe is always a hit.
Olive Garden Stuffed Mushroom Recipe
Course: AppetizerCuisine: AmericanDifficulty: Medium4
servings15
minutes20
minutes220
kcalOlive Garden Stuffed Mushroom Recipe nothing else.
Ingredients
12 large white mushrooms, stems removed and finely chopped
1/2 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
4 oz cream cheese, softened
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onions
2 cloves garlic, minced
1/2 tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp melted butter (for topping)
2 tbsp shredded mozzarella cheese
Directions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel. Remove stems and finely chop them. Set mushroom caps aside.
- In a skillet over medium heat, add olive oil. Sauté chopped mushroom stems, red bell pepper, green onions, and garlic for 3–4 minutes until softened.
- In a bowl, combine sautéed veggies, cream cheese, breadcrumbs, Parmesan, and Italian seasoning. Mix until well combined. Season with salt and pepper to taste.
- Spoon the mixture generously into each mushroom cap. Place them on a baking dish or tray.
- Drizzle melted butter over the stuffed mushrooms. Optionally, sprinkle mozzarella on top. Bake for 18–20 minutes, or until the mushrooms are tender and tops are golden.
- Let cool slightly and serve warm as a delicious appetizer!
Recipe Video
Serving Suggestions for Olive Garden Stuffed Mushroom
These stuffed mushrooms are super versatile, so you can serve them up however the mood strikes:
- Appetizer Party Platter: Serve warm on a tray with a sprinkle of fresh parsley and a side of marinara for dipping.
- Holiday Hors d’oeuvre: Add them to your Thanksgiving or Christmas table as a crowd-pleasing starter.
- Weeknight Side Dish: Pair them with grilled chicken or pasta for a cozy Olive Garden-inspired meal.
- Snack Board Hero: They also fit perfectly into a charcuterie-style board with olives, cheeses, and cured meats.
Leftovers? Lucky you. Here’s how to save them right:
- Fridge: Store leftover stuffed mushrooms in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through.
- Freezer: Want to freeze before baking? Go for it! Place stuffed (but uncooked) mushrooms on a tray, freeze until solid, then transfer to a freezer-safe bag. When ready to eat, bake directly from frozen—just add a few extra minutes to the cooking time.
FAQs Olive Garden Stuffed Mushroom
Q: Can I use other types of mushrooms?
A: Absolutely. While button or cremini mushrooms are traditional, portobello caps work great for a more filling version.
Q: What kind of cheese is best?
A: A blend of Parmesan and mozzarella gives that perfect stretchy-salty combo. Some folks like to toss in a bit of cream cheese for extra richness.
Q: Can I make this recipe vegetarian?
A: Yep! Just skip any meat-based ingredients (like crab or sausage if you’re adding extras) and use a veggie-friendly stuffing mix.
Q: Do I need to cook the mushrooms before stuffing them?
A: Nope, no pre-cooking needed. They’ll soften and release flavor as they bake with the filling inside.
Q: What can I serve with these to make it a meal?
A: Try a simple pasta tossed in garlic butter or a crisp Caesar salad. Or go full Olive Garden and serve with warm breadsticks!
