Stuffed Mushrooms from Olive Garden feature juicy mushroom caps filled with a savory blend of Italian sausage, breadcrumbs, Parmesan cheese, and herbs, baked to golden perfection for a warm, flavorful appetizer.
Equipments
- Mixing bowl
- Skillet
- Spoon
- Baking sheet
- Parchment paper (optional)
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Grater (for cheese)
- Oven
Ingredients
- 16 large white mushroom caps
- 8 oz Italian sausage
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup cream cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt to taste
When selecting mushrooms, choose large, firm white mushroom caps to hold the savory filling without becoming soggy during baking. Use Italian sausage with the right balance of seasoning to replicate the authentic blend of spices found in Olive Garden's recipe. Fresh herbs like parsley and basil provide a vibrant, fresh flavor that pre-packaged dried herbs cannot match. Parmesan cheese should be freshly grated for maximum taste and melting quality, enhancing the creamy texture from the cream cheese. Your homemade Stuffed Mushrooms from Olive Garden copycat menu will shine with attention to these key ingredient details.
Instructions
- Instructions:
- Preheat oven to 375°F (190°C).
- Clean mushroom caps and remove stems; set stems aside.
- Finely chop mushroom stems, garlic, parsley, and basil.
- Heat olive oil in a skillet over medium heat.
- Add chopped mushroom stems, garlic, and Italian sausage to the skillet.
- Cook until sausage is browned and cooked through; drain excess fat.
- Remove skillet from heat and let mixture cool slightly.
- In a mixing bowl, combine sausage mixture, cream cheese, Parmesan, breadcrumbs, parsley, basil, black pepper, and crushed red pepper flakes.
- Mix until well combined; add salt to taste.
- Spoon filling into each mushroom cap.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
- Sprinkle extra Parmesan on top (optional).
- Bake for 20–25 minutes, or until mushrooms are tender and tops are golden.
- Remove from oven and let cool slightly before serving.
Substitution
Stuffed Mushrooms from Olive Garden copycat recipe uses Italian sausage, but you can substitute ground turkey or plant-based sausage for a lighter or vegetarian option. If Italian-style breadcrumbs are unavailable, plain breadcrumbs mixed with Italian seasoning work well to maintain the flavor profile. Fresh herbs like parsley and basil can be replaced with dried herbs; just use about one-third of the quantity since dried herbs are more concentrated. When preparing the mushroom caps, remove the stems gently to avoid tearing, which helps prevent filling leakage during baking. Your oven temperature and baking time may need slight adjustment depending on the size of mushrooms and stuffing density to achieve a golden crust without drying out the filling.
Tips
Make sure to clean the mushroom caps gently with a damp cloth to avoid water absorption, which can make them soggy during baking. When cooking the sausage mixture, fully brown the meat to enhance flavor and reduce grease in the filling. Let the filling cool slightly before combining with the cheeses and breadcrumbs to ensure even texture and prevent melting the cream cheese prematurely. Your stuffed mushrooms will bake best on parchment-lined sheets to prevent sticking and promote even heat distribution.
Nutritions
Stuffed Mushrooms from Olive Garden provide a balanced mix of protein and fat from Italian sausage and cheeses, contributing to muscle repair and satiety. The mushrooms add dietary fiber and antioxidants, promoting digestive health and cellular protection. Olive oil enhances the dish with healthy monounsaturated fats that support heart health. Your serving delivers essential vitamins like vitamin C, vitamin K, and B vitamins from fresh herbs and mushrooms.
Storage
Store your leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. To reheat, place them in a preheated oven at 350degF (175degC) for 10-15 minutes or until heated through, preserving the texture and taste. Avoid freezing, as the cream cheese filling may alter in texture when thawed.
Variation or Alternatives
For a vegetarian variation, replace Italian sausage with finely chopped walnuts or cooked lentils, adding a similar texture and protein. You can swap the cream cheese for ricotta to maintain creaminess while introducing a milder flavor. Consider roasting the mushrooms first to deepen their earthiness before stuffing them. Your stuffed mushrooms will have a firmer bite and enhanced umami when baking uncovered at 400degF for 15 minutes instead.
Allergies
Stuffed Mushrooms from Olive Garden contain common allergens such as dairy from Parmesan and cream cheese, and gluten from Italian-style breadcrumbs, which may trigger reactions in sensitive individuals. The Italian sausage includes pork and possible added preservatives that could cause allergies for some people. Your best option is to review the ingredient list carefully and consider substitutions if you have known allergies to dairy, gluten, or meat products.
Why this recipe?
Stuffed Mushrooms at Olive Garden are beloved for their rich blend of Italian cheeses, savory herbs, and tender mushroom caps that deliver a burst of flavor in every bite. The combination of breadcrumbs and a creamy filling offers a satisfying texture contrast, making it a popular appetizer choice. You can recreate this dish at home with fresh ingredients to enjoy the authentic taste and cater to your personal preferences, making it a rewarding culinary project. Trying the copycat recipe lets you capture the essence of Olive Garden's classic appetizer while customizing seasoning and fillings to suit your taste.