Written by Kate Tietje
When I was a teenager, I went to the Olive Garden to celebrate someone’s birthday and had stuffed mushrooms. In my adult years, I wanted to relive that tasteful experience (in a healthier, homemade way), so I made my own version. Even later in my adult life, I changed my recipe when my family went dairy-free.
Some may think the cheese makes the stuffed mushrooms, but I think they’re just as good dairy-free. Of course, if you want to add cheese, you can, or use plant-based alternatives. Plant-based cheeses weren’t easy to find back when I transitioned to dairy-free, but today, you can find decent alternatives like Violife (GMO-free) and Miyoko’s.
Stuffed Mushrooms
Ingredients:
- 8 oz. button mushrooms, stems removed and reserved
- ½ cup breadcrumbs
- 4 oz. clams, chopped
- 2 oz. asiago or parmesan cheese, grated (optional)
- ½ tsp. oregano
- 1 tsp. basil
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 tbsp. olive oil
Directions:
Step 1: Sautee mushrooms in olive oil until soft and juices run out before placing in a baking pan.
Step 2: In a bowl, mix together breadcrumbs, clams, cheese (if using), oregano, basil, salt and pepper.
Step 3: Stuff mixture into each mushroom and top with cheese if desired.
Step 4: Bake at 350 for 10 – 15 min. or until cheese is melted. If you’re not using the cheese, you don’t need to bake it; you can serve it immediately. Makes 3 – 4 servings.
Ingredients
- 8 oz. button mushrooms stems removed and reserved
- ½ cup breadcrumbs
- 4 oz. clams chopped
- 2 oz. asiago or parmesan cheese grated (optional)
- ½ tsp. oregano
- 1 tsp. basil
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 tbsp. olive oil
Instructions
- Sautee mushrooms in olive oil until soft and juices run out before placing in a baking pan.
- In a bowl, mix together breadcrumbs, clams, cheese (if using), oregano, basil, salt and pepper.
- Stuff mixture into each mushroom and top with cheese if desired.
- Bake at 350 for 10 – 15 min. or until cheese is melted. If you’re not using the cheese, you don’t need to bake it; you can serve it immediately. Makes 3 – 4 servings.
