It’s my 200th blog post!! I can’t believe it! I started this little blog back in May after playing with the idea for years and now I can’t imagine life without it.
Back to the main point of this post – stuffed mushrooms. I love stuffed mushrooms and often times can’t resist ordering them as an appetizer. I’ve made them at home only a few times, but it’s pretty simple and delicious too. This time around I used a copy cat Olive Garden recipe from Susannah’s Kitchen with two or three minor changes.
I started off with clean, fresh, cremini mushrooms.
For the stuffing, I used canned clams, green onions, garlic, garlic salt, butter, oregano, italian bread crumbs, a beaten egg, and left over clam juice. The original recipe also calls for parmesan, romano and mozzarella cheeses, but since my mom was going to also be eating the mushrooms and she doesn’t really care for cheese, I left it out.
I spooned the stuffing into the mushrooms. The recipe says to drizzle melted butter over the mushrooms before putting them into the oven. I decided to use olive oil instead. Baked in the oven for 35-40 minutes at 350 and here was the result…
Perfect recipe if you’re looking for an appetizer or side dish to dinner or maybe even your upcoming holiday dinner!