Delicious Restaurant-Style Stuffed Mushrooms: An Easy Copycat Recipe
This recipe for Delicious Restaurant-Style Stuffed Mushrooms offers an easy copycat version of a classic appetizer. Featuring large mushrooms stuffed with a flavorful clam and cheese mixture, baked to perfection, and garnished with fresh parsley and lemon wedges, this dish is perfect for entertaining or a special treat at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 to 12 stuffed mushroom appetizers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
For 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
- Preheat and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly oil a small baking dish to prevent sticking and facilitate easy cleanup.
- Prepare mushrooms: Gently wash and stem the mushrooms carefully to avoid breaking the caps. Pat them dry with a paper towel. Reserve the stems for another recipe or discard.
- Make the filling: In a medium bowl, combine the drained minced clams, finely minced green onion, minced garlic, garlic salt, melted and cooled butter, and oregano. Add the Italian-style breadcrumbs, beaten egg, and reserved clam juice. Mix thoroughly until the ingredients are well incorporated. Then fold in the finely grated Parmesan, Romano, and Mozzarella cheeses.
- Stuff the mushrooms: Spoon about 1 1/2 teaspoons of the clam mixture into each mushroom cap, mounding it slightly to hold more filling and ensure flavor in every bite.
- Arrange and bake: Place the stuffed mushrooms into the oiled baking dish in a single layer. Drizzle all over with 1/4 cup melted butter to add richness and help browning. Cover the dish with foil or a lid and bake in the preheated oven for 35 to 40 minutes until the filling is set and hot.
- Add cheese garnish and melt: Remove the cover carefully, sprinkle the remaining 1/4 cup finely grated Mozzarella cheese evenly over the mushrooms. Return the dish briefly to the oven for a few minutes until the cheese melts and bubbles.
- Garnish and serve: Remove from the oven and sprinkle freshly diced parsley over the top for freshness. Serve the stuffed mushrooms warm accompanied by fresh lemon wedges to squeeze over for a bright, zesty finish.
Notes
- Reserving the mushroom stems allows you to avoid waste and use them in other recipes like soups or stocks.
- Using melted butter both in the mixture and drizzled on top ensures moist and flavorful mushrooms.
- Covering the baking dish while baking keeps the stuffing moist and prevents the top from drying out prematurely.
- Adding fresh lemon wedges offers a nice acidic balance to the rich clam and cheese filling.
- If you prefer a crunchier topping, consider adding extra breadcrumbs mixed with butter and sprinkling it on before the final melt.
- For a vegetarian version, omit clams and replace with finely chopped artichokes or spinach and adjust seasonings accordingly.
Keywords: Stuffed Mushrooms, Clam Appetizer, Baked Mushrooms, Easy Appetizer Recipe, Copycat Restaurant Appetizer
