Olive Garden Stuffed Mushrooms
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Olive Garden Stuffed Mushrooms are one of their most popular appetizers and surprisingly easy to make at home! These delightful bites are stuffed with shrimp & scallops, cheese and breadcrumbs and is the perfect appetizer for a date night!
What You Will ❤️ About Olive Garden Stuffed Mushrooms
- Seafood frenzy – I used shrimp & scallops but you could also use crab or white fish
- Cheesy – Lots of cheese in these mushrooms and that’s never a bad thing
- Quick – these don’t take much time to put together which is always great!
Olive Garden Stuffed Mushrooms Ingredients
These Seafood Stuffed Mushrooms are one of the most popular appetizers at Olive Garden. The restaurant version contains seafood, herbs and cheeses. You don’t need very much seafood for this – so if you’re making another dish – just use a portion of that!
- Large white button mushrooms – You could also use the small portobello mushrooms or cremini mushrooms
- Raw shrimp peeled, deveined, tails off, finely diced.
- You could also use clams – OG used to include clams in them but have updated the dish to exclude them.
- Sea scallops – They used four kinds of seafood – but it’s diced so fine – I just went with the two main ones. You could also use a simple white fish or even fake crab meat
- Eggs – these are a binder to help hold the filling together
- Seasonings: Minced garlic, garlic salt, oregano, basil
- Italian Bread crumbs
- Parmesan cheese – or Romano cheese
- Melted butter
- Grated mozzarella cheese
How to make Olive Garden Stuffed Mushrooms recipe
This stuffed mushrooms taste exactly like Olive Garden but you can make a whole lot more cheaper! And they’re easy to make – let’s get started!
- Wash mushrooms by rinsing lightly with water and rubbing any dirt off. Pat dry with a paper towel.
- Be sure to stem mushrooms. If you push on the sides of the stems – they should pop out completely so you’re just left with the mushroom caps
- In a mixing bowl, combine shrimp, scallops, beaten eggs, minced garlic, garlic salt, bread crumbs, oregano, basil and Parmesan in a bowl and mix well.
- Place approximately 1 1/2 teaspoons of the stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
- Place mushrooms in slightly oiled small baking dish and drizzle melted butter over the top of the mushrooms.
- Bake in preheated oven for 35 minutes. Remove and top with cheese and back into the oven for 2-3 minutes for the cheese to melt. These little guys are hot – so be sure to let them cool for a few minutes.
- Garnish with diced green onions for a nice crunch!
This stuffed mushroom appetizer recipe is perfect for any dinner party – and they’re hearty enough to be a main dish! Serve it with a side salad and some breadsticks and you’ve got a meal!
The Best Olive Garden Copycat Recipes
If you’re looking for the best of Olive Garden to make at home – I’ve got you covered! Here are my favorites:
– Olive Garden Signature Salad & Dressing
– Olive Garden Pasta Fagioli
– Olive Garden Fettucini Alfredo
– Olive Garden Jumbo Stuffed Shells
Find all of my Copycat Olive Garden recipes on TheFoodHussy.com!
Easy Appetizer Recipes
Copycat Olive Garden Stuffed Mushrooms
Ingredients
- 12 large fresh mushrooms
- 6-8 raw shrimp peeled, deveined, tails off, finely diced
- 6-8 sea scallops finely diced
- 2 eggs beaten
- 1 tsp minced garlic
- 1/2 tsp garlic salt
- 2/3 cup breadcrumbs
- 1/2 tsp oregano
- 1/2 tsp basil
- 4 tbsp Parmesan or Romano cheese
- 3-4 tbsp melted butter
- 1/4 cup mozzarella cheese finely grated
Instructions
Oven Instructions
- Preheat the oven to 350°F. (No preheating required if using air fryer.)
- Lightly oil a round baking dish or pie plate.
- Stem mushrooms – if you push on the sides of the stems – they should pop out completely.12 large fresh mushrooms
- Combine shrimp, scallops, beaten eggs, minced garlic, garlic salt, bread crumbs, oregano, basil, Parmesan and Romano in a bowl and mix well.6-8 raw shrimp, 6-8 sea scallops, 2 eggs, 1 tsp minced garlic, 1/2 tsp garlic salt, 2/3 cup breadcrumbs, 1/2 tsp oregano, 1/2 tsp basil, 4 tbsp Parmesan or Romano cheese
- Place approximately 1 1/2 teaspoons of the stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
- Place the stuffed mushrooms in slightly oiled baking dish and spoon melted butter over the top of the mushrooms.3-4 tbsp melted butter
- Bake at 350 for 35 minutes
- Remove from oven and sprinkle mozzarella cheese on top and bake for an additional 3 minutes for cheese to melt.1/4 cup mozzarella cheese
Air Fryer Instructions
- Follow directions above until oven
- Place mushrooms in oven safe dish – if you have a small air fryer – you can use a small metal pan (like a mini-cheesecake pan or small baking dish)
- Depending on the size of your air fryer – you might need to air fry in two batches
- Air fry at 350 for 10 minutes.
- Open air fryer and top with mozzarella.
- Air fry at 350 for 2 minutes for cheese to melt.
These stuffed mushrooms were so easy to make and were the perfect appetizer to serve when we had friends over this past weekend! Everyone loved this recipe!
Love these stuffed mushrooms so much! I think this is my new fave stuffed mushroom recipe. The shrimp and the scallops make it!
Oh my these were good! My friends requested a second batch!!!! Def make again!!
I just cant wait to just give this a try. Such a delicious and healthy recipe too. Love the combination of cheese , shrimps and mushrooms too.
We love ordering these for appetizers too! The shrimp and scallops sounds good to have. Going to try the stuffed mushrooms on the airfryer next!
LOVE, LOVE, LOVE THIS! This recipe is so good! easy, family Loved it. Definitely added this one to our regular monthly menu. great for parties too! YUM.
glad you liked!!! thanks!
Would it work to prepare these, cool, and freeze? Then before serving, heat in oven? Am making Thanksgiving plans snd trying to figure out how to fit them into a huge menu.
Well I haven’t frozen them before – and I would hesitate on freezing fresh, raw mushrooms. If you want to do it ahead – I would make the filling ahead of time and freeze that. Then the day of all you have to do is pop the stems off and spoon the stuffing on them.
Just what to do with stems-can they be diced up with shrimp and scallops?
oh yeah – they’re good for that – i usually just pitch them