**This post has been entered in Whole Foods for the Holidays: Appetizers at Kitchen Stewardship!**
When I was a teenager, we went to the Olive Garden to celebrate someone’s birthday and had stuffed mushrooms. I created this recipe after that experience in an attempt to copy those mushrooms. I later adapted it once we were dairy-free and it’s just as good that way. My father requested this dish at a recent holiday, it’s so good.
8 oz. button mushrooms, stems removed and reserved
½ c. breadcrumbs
4 oz. clams, chopped
2 oz. asiago or parmesan cheese, grated*
½ tsp. oregano
1 tsp. basil
1 tsp. sea salt
½ tsp. black pepper
2 tbsp. olive oil
Sautee mushrooms in olive oil until soft and juices are running out. Place in a baking pan. In a bowl, mix together breadcrumbs, clams, cheese (if using), oregano, basil, salt and pepper. Stuff mixture into each mushroom. 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.
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