Ingredients
- 3 large portabella mushrooms, cleaned, steams and gills removed, if desired
- 1 6 ounce can clams, drained (reserve ¼ cup clam juice for stuffing), finely minced
- 1 scallion (green onion), chopped fine
- 1 egg, beaten
- 2 cloves garlic, minced
- ½ cup dry Italian bread crumbs
- 1 teaspoon finely chopped fresh oregano
- 1 tablespoon cooled melted butter
- 3 tablespoons finely grated Parmesan cheese
- ¼ cup plus two tablespoons finely grated mozzarella cheese, divided (I used reduced fat, which doesn't melt as well)
- *1/4 - ½ cup melted butter (see note)
- fresh diced parsley, for garnishing
Recipe Description
These Clam Stuffed Portabella Mushrooms are made like a copycat version of Olive Garden’s Stuffed Mushrooms, only bigger and better! If you don’t want perfectly seasoned, clam filled mushrooms that taste just like Olive Garden’s, only made with portabella mushrooms so big you could make a meal out of them, that’s your business, not mine.
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