Description
Indulge in Olive Gardenstyle Portobello mushrooms Master copycat recipes for succulent sauts creamy dishes more with our expert cooking tech
Ingredients
Scale
- 16–18 whole white or cremini mushrooms
- 0.5 pound Italian sausage, mild or hot
- 4 ounce cream cheese, softened
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Place your cleaned mushroom caps, cavity-side up, on the prepared baking sheet.
- In a skillet over medium heat, cook the Italian sausage until it’s fully browned and cooked through. Break it into small crumbles. Drain any excess grease and let it cool slightly.
- In a medium mixing bowl, combine the slightly cooled sausage, softened cream cheese, grated Parmesan, garlic powder, and black pepper. Mix until fully combined and creamy.
- Generously stuff each mushroom cap with the sausage and cream cheese mixture.
- Sprinkle the top of each stuffed mushroom with a little shredded mozzarella cheese.
- Bake for 18-20 minutes, or until the mushrooms are tender and the cheese on top is melted, bubbly, and lightly golden.
- Carefully remove them from the oven. Let them cool for a minute, then garnish with fresh chopped parsley before serving.
Notes
A quick and easy copycat recipe for the famous Olive Garden Mushroom Delights appetizer. These crispy, cheesy, and umami-packed stuffed mushrooms are ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Serving Size: 16-18 mushrooms
- Calories: 145 kcal
- Sugar: 1 g
- Fat: 12 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g