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Restaurant-Style Stuffed Mushrooms Recipe

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  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian-American

Description

This delicious restaurant-style stuffed mushrooms recipe is an easy copycat dish perfect for home cooking. Large mushroom caps are filled with a savory mixture of clams, herbs, breadcrumbs, and cheeses, then baked to perfection and garnished with fresh parsley and lemon wedges. This appetizer is impressive yet simple to prepare, making it great for entertaining or a special family meal.

Ingredients

Mushrooms

  • 8 to 12 large mushrooms

Filling

  • 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
  • 1 finely minced green onion
  • 1 beaten egg
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon garlic salt
  • 1/2 cup Italian-style breadcrumbs
  • 1 teaspoon oregano
  • 1 tablespoon melted and cooled butter
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon finely grated Romano cheese
  • 2 tablespoons finely grated Mozzarella cheese (for stuffing)

Garnish

  • 1/4 cup finely grated Mozzarella cheese (for garnish)
  • 1/4 cup melted butter (for garnish)
  • Freshly diced parsley for garnish
  • Fresh lemon wedges for serving

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly oil a small baking dish to prevent sticking.
  2. Prepare mushrooms: Gently wash and stem the mushrooms, then pat them dry with a towel. Set aside the stems for other uses.
  3. Make the filling: In a mixing bowl, combine the minced clams, green onion, minced garlic, garlic salt, melted and cooled butter, and oregano. Next, stir in the Italian-style breadcrumbs, beaten egg, and reserved clam juice, mixing thoroughly to bind. Finally, fold in the Parmesan, Romano, and Mozzarella cheeses to complete the stuffing mixture.
  4. Stuff mushroom caps: Using about 1 1/2 teaspoons of the clam mixture per mushroom, stuff each mushroom cap generously, mounding the filling slightly above the rim.
  5. Arrange and bake: Place the stuffed mushrooms in the prepared baking dish. Drizzle them evenly with 1/4 cup melted butter, cover the dish, and bake in the preheated oven for 35 to 40 minutes until cooked through.
  6. Melt garnish cheese: Remove the cover, sprinkle the tops of the mushrooms with the remaining 1/4 cup grated Mozzarella cheese, and return the dish to the oven briefly just until the cheese melts and bubbles.
  7. Garnish and serve: Once baked, garnish the stuffed mushrooms with freshly diced parsley and serve warm alongside fresh lemon wedges to add a bright, citrusy note.

Notes

  • You can save the mushroom stems for soups or sauces to minimize waste.
  • Adjust garlic salt and herbs according to your taste preferences.
  • If desired, substitute fresh breadcrumbs for Italian-style breadcrumbs for a homemade touch.
  • Use gloves or handle mushrooms gently to retain their shape and texture when cleaning and stuffing.
  • For a dairy-free version, omit cheeses and use a vegan butter alternative.
  • Serve these stuffed mushrooms as a flavorful appetizer or a side dish at dinner parties.

Find it online: https://yumbara.com/restaurant-style-stuffed-mushrooms-recipe/