Name: Italian Clam Stuffed Mushrooms (without cream cheese)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 10-12 small mushrooms, cremini or white button; 3 tbsp. unsalted butter, or olive oil; ¼ yellow onion, minced (about ¼ cup); 2-3 cloves garlic, minced; 1 tbsp. sherry vinegar; 6.5 oz. can of minced clams; ½ tsp dried oregano; ½ tsp dried parsley; ½ tsp dried basil; ¼ tsp salt ((omit if using salted butter)); ½ cup panko breadcrumbs + 2 tbsp.; t tbsp pecorino romano cheese; freshly chopped parsley, for garnish

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These Italian Clam Stuffed Mushrooms are a delicious party appetizer your guests will go crazy over! They come out crispy on top and juicy in the middle making them the perfect finger food and absolutely irresistible.

mini mushrooms stuffed with breadcrumbs clams and seasoning on a white plate

These mini portobellos are stuffed with minced clams, breadcrumbs, Italian seasoning, garlic, sherry vinegar and Parmesan cheese. What more could you want out of a stuffed mushroom?

They are perfectly seasoned and always a hit when entertaining. Finding a stuffed mushroom recipe without cream cheese is not as easy as one would think so I was on a mission to create my own. This recipe was inspired by Olive Garden’s stuffed clam mushroom appetizer. My “copycat” version is easy but still packs incredible flavor!

I love that I can make these babies ahead of time, even the night before, and then bake them as my guests arrive. So if you are looking for an easy appetizer recipe to serve a crowd, keep reading!

How to make Italian stuffed mushrooms using canned clams

Making stuffed mushrooms is not difficult to do. I think they are one of those appetizers that can look like it took you hours but in reality, they only take 40 minutes from start to finish.

The trick to the best stuffed mushrooms is to create a juicy interior while maintaining a crunchy top. The topping is the easy part. The inside is what can be tricky, especially when there is no cream cheese involved.

This is why liquids are so important in this recipe. I use a combination of the juice from the canned clams and sherry viengar to keep them moist and not dry. Nobody likes a dry stuffed mushroom.

Steps to making your stuffed mushrooms:

Step 1: Clean your mushrooms by rinsing them off quickly or by wiping them with a damp paper towel.

Step 2: Remove the stems by twisting them with your fingers. You can also use a small pairing knife.

Step 3: Scoop out the inside to create a nice sized cavity for stuffing. I like to use a small teaspoon to do this.

Step 4: Saute your onions and garlic in a skillet. Add your sherry vinegar, can of minced clams, breadcrumbs, cheese and spices.

mini bella mushrooms on a table next to italian clam filling in a skillet

Step 5: Allow to cool slightly and fill your mushroom cavities nice and high. You should aim for a mini mound.

Step 6: Bake for about 8 minutes. Finish by broiling the tops until golden brown. This will also make the top nice and crunchy.

What types of mushrooms are best for stuffing?

To be honest, any mini or small mushrooms that has a large enough cavity to stuff would work. With that said, some mushrooms hold up better when they are cooked while others have more of a woodsy flavor.

raw mushrooms on a baking sheet stuffed with a clam breadcrumb filling

Here are two mushroom types that I go back and forth between when choosing which mushrooms to stuff:

White button- These are the most mild in flavor and usually the cheapest. They hold up very well to heat and would give your stuffed mushrooms more of a ‘bite’.
Cremini- These types are young portobellos. They are labeled as ‘baby portbellas’ or ‘baby bells’. They have more flavor than white button mushrooms and are brown in color.

Both are tasty and would work well for this recipe. Choose whichever YOU like best!

How to clean your mushrooms

Cleaning mushrooms is something I hate doing. Especially because I hear mixed reviews on how to clean them the RIGHT way. Some mushrooms I buy have SO much dirt on them, delicately wiping them with a damp paper towel just wont do.

mushrooms on a cutting board with a knife

Recently I saw a professional chef (on Food Network) talk about how they rinse mushrooms directly under water, which I thought was a huge no-no, and mentioned that it doesn’t make a difference for them. Since hearing that, I gave up on the ‘delicate’ way of cleaning them.

I have rinsed my mushrooms under cold water AND used a paper towel many times myself and never notice the difference. So lately I have simply been rinsing them under cold water quickly and immediately will pat them dry with a paper towel to remove any excess water. I just don’t have the time for wiping one by one.

With that said, YOU clean your mushrooms however YOU like to clean them. No judgement here. Just don’t soak them in water and I’m sure you, and your mushrooms, will make it out alive.

Here are some tips on how to clean them properly.

stuffed mushrooms on a baking sheet with crispy panko breading

Frequently asked stuffed mushroom questions:

“How do I get a super crunchy coating”? Using panko breadcrumbs help a lot. In addition to that, make sure you add some kind of fat to your breadcrumbs like butter or oil before baking. The last step of my recipe where we broil the mushrooms is what helps “re-crunchify” them. Yes that’s a word and I’m sticking to it.

“How large do my mushrooms need to be?” Large enough to fill but small enough to eat in 1-2 bites.

“Can I make these a day ahead?” Yes! Clean, stuff and refrigerate them covered the night before if you want. Then bake them up before guests arrive!

“Can I freeze my stuffed mushrooms?” No. Mushrooms do NOT freeze well.

“How long do these stay fresh?” Your stuffed mushrooms will stay fresh in the fridge, in a sealed container, for 3-4 days.