Recipe Collection: Stuffed Mushrooms |

Recipe Collection: Stuffed Mushrooms

admin February 26, 2010

**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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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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