The Olive Garden recipe for stuffed mushrooms is one of my absolute favorites! I enjoy ordering the yummy appetizer every time I dine at the Olive Garden with my friends. My variation is lighter than the restaurant version; it is made with olive oil and is baked with a tomato based sauce. Fewer cheeses in the recipe make it a more heart healthy dish. The end result is a delicious appetizer or buffet dish that will impress your family and friends.
1 pound medium or large mushrooms
1 cup dry bread crumbs
1 teaspoon dried basil
2 tablespoons grated parmesan cheese
minced or chopped fresh garlic (to taste)
salt and pepper (to taste)
2 tablespoons olive oil
1 small onion, chopped
2 teaspoons olive oil
1- 8 ounce can tomato sauce
1/4 teaspoon oregano
fresh garlic (to taste)
Wash and dry the mushrooms and remove the stems. Hollow out the mushroom caps slightly by scraping with a teaspoon. Combine the bread crumbs, basil, parmesan cheese , garlic, salt and pepper and olive oil; mix well. Fill the mushrooms with the crumb mixture. Coat a shallow baking dish with nonstick cooking spray. Place the mushroom caps in the baking dish.
Prepare the sauce. Saute’ the onion in the oil in a small pan until it turns translucent. Add the remaining ingredients; stir well and simmer 10 minutes. Pour the sauce evenly over the mushrooms. Place in the oven and bake at 350 degrees for 30 minutes or until thoroughly cooked.