How do I make Olive Garden Stuffed Mushrooms?

My girlfriend LOVES the stuffed mushrooms at Olive Garden. For our one year anniversary, I want to surprise her and make them for her. Anyone out there that knows how to make them? I know the basics of cooking and can follow directions easily.

How do I make Olive Garden Stuffed Mushrooms?
Olive Garden Stuffed Mushrooms


8 - 12 Fresh Mushrooms


1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)


1 Green Onions (chopped finely, about 1 Tbsp.)


1 Egg (beaten)


1/2 tsp. Minced Garlic


1/8 tsp. Garlic Salt


1/2 C. Italian Style Bread Crumbs


1tsp. Oregano Leaves


1 Tbsp. Melted Butter (cool)


2 Tbsp. Finely Grated Parmesan Cheese


1 Tbsp. Finely Grated Romano Cheese


2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )


1/4 C. Finely Grated Mozzarella Cheese (for garnish)


1/4 C. Melted Butter


Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.


Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.


Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.


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Reply:all these recipes are great ideas, and if you need additional Olive Garden Recipes check out this site:





http://www.floras-hideout.com/recipes/og...
Reply:Ingredients:


12 fresh mushrooms


1 (6 oz.) can clams (drained and finely minced)


1/4 cup of clam juice for stuffing


1 green onion, chopped finely


1/8 teaspoon garlic salt


1/2 teaspoon minced garlic


1 tablespoon melted butter, cooled


1 teaspoon oregano leaves


1/2 cup Italian style bread crumbs


1 egg, beaten


2 tablespoons finely grated Parmesan cheese


1 tablespoon finely grated Romano cheese


2 tablespoons finely grated Mozzarella cheese


1/4 cup finely grated Mozzarella cheese, for garnish


1/4 cup melted butter, for topping


freshly chopped parsley, for garnish








Directions:





Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onion, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound clam mixture.





You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.





Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes.





Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.





This recipe for Olive Garden-Style Stuffed Mushrooms serves/makes 8
Reply:I have seen information about restaurant recipes here. You may want to browse to see if they have that one. Good luck with impressing your girl.
Reply:i dont know how olive garden dose theirs but here's my way


1 large Portabella mushroom





salute red and green bell peppers with red onion and Panchito


with a little bit of a port wine demi glaze





put all the salute ingredients in a blender


and grind them up really fine





bake the mushroom for about 10-20 minutes in a little of water





pull from the oven and put blended ingredients in the mushroom


top with pankco and balsamic reduction
Reply:Portobella Mushrooms Stuffed With Italian Sausage


Serving Calculator (2-24 servings)








cook: 1 hr(s) 30 min(s)








Ingredients





STUFFING:


4 Large Portobella Mushrooms With Stems Removed


1 lb(s) Bulk Italian Sausage


1 tsp Fresh Chopped Italian Parsley


1 tsp Fresh Chopped Basil


1 clove(s) Chopped Garlic


1 cup(s) Garlic Croutons - Ground Fine


1/4 cup(s) Milk


1/4 cup(s) Parmesan Cheese


2 ea Eggs


SAUCE:


1 pt Heavy Cream


2 Tbsp Chopped Fresh Basil


1/4 cup(s) Grated Parmesan Cheese


Salt (to taste)


Pepper (to taste)








Procedures





STUFFING:





Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.





Once browned drain fat and transfer to a paper towel to cool.





In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.





Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).





Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes





SAUCE:





In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.





Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.





Spoon 2 ounces of sauce over top of each mushroom.





Garnish with a sprig of fresh Italian Parsley or Fresh Basil.