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- 12 large portobello mushrooms - 1 cup cooked Italian sausage - 1 cup softened cream cheese - 1/2 cup grated Parmesan cheese - 1/2 cup Italian seasoned breadcrumbs - 1/4 cup fresh parsley - 2 cloves minced garlic - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper - Olive oil for drizzling

Olive Garden Stuffed Mushrooms

Indulge in the bold flavors of Olive Garden stuffed mushrooms right in your kitchen! This easy recipe combines savory Italian sausage, creamy cheese, and fresh herbs for a delightful appetizer that will wow your guests. With simple steps and accessible ingredients, you can enjoy these tasty bites in no time.
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Ingredients
  

12 large portobello mushrooms, stems removed

1 cup Italian sausage, cooked and crumbled

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the portobello mushroom caps by gently removing the stems and cleaning them with a damp cloth; place them cap-side up on a baking sheet.

      In a medium mixing bowl, combine the cooked Italian sausage, softened cream cheese, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, oregano, and basil. Mix well until combined; the consistency should be thick and spreadable.

        Season the filling with salt and pepper to taste, ensuring all flavors are well-balanced.

          Generously spoon the stuffing mixture into each mushroom cap, pressing down lightly to compact the filling.

            Drizzle a small amount of olive oil over each stuffed mushroom to enhance flavor and moisture during baking.

              Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until they are golden brown and the filling is heated through.

                Remove from the oven and let cool for a few minutes. Garnish with additional chopped parsley if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4