OLIVE GARDEN® STUFFED MUSHROOMS

The Olive Garden® Stuffed Mushrooms

.
1/3 cup Progresso breadcrumbs (herb flavor)

1/4 cup canned minced clams (drain liquid)

1 tablespoon shredded parmesan cheese

1 tablespoon shredded romano cheese

1/2 teaspoon minced garlic

3 tablespoons chicken broth

12 medium white button mushrooms with stems removed

3 tablespoons butter, melted

2 tablespoons minced red bell pepper

2 to 3 slices mozzarella cheese

1/2 teaspoon minced fresh parsley

Preheat oven to 450 degrees.Mix together breadcrumbs, clams, parmesan cheese, romano cheese, and garlic in a medium bowl. Add chicken broth 1 tablespoon at a time and stir after each addition with a spoon. Do not over stir, this will help to keep the stuffing fluffy.

Fill the mushroom caps with 1 to 2 teaspoons of the stuffing (depending on the size of the mushroom). Don't pack the filling, but flatten the top to place the slice of cheese,Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up.

Use a brush to dab melted butter over each mushroom. Let the butter trickle down the sides of each mushroom and rests in the baking dish. Pour any leftover butter into the dish. Arrange the mushroom next to each other.Sprinkle minced red bell pepper over the tops of the mushrooms.

Arrange the slices of cheese over the mushrooms. Cut or tear the slices to cover all of the mushrooms leaving no stuffing uncovered.Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.

Sprinkle mushrooms with 1/2 teaspoon of minced parsley immediately after removing from the oven and serve.