Maggiano's Stuffed Mushrooms

"I love Maggiano's restaurant. Definitely one of my favorite restaurants to go to. This is my favorite appetizer that I just have to have every time I go there. Enjoy!"
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Ready In:
12 mushrooms




  • Remove stems from mushrooms and place in large mixing bowls. Coat with 1 oz of extra virgin olive oil and salt and pepper to taste. Place on a baking tray with gills up and roast in oven from 15 minutes. Remove allow to slightly cool then turn over to allow juice to drain.
  • In a sauté pan add 1 oz of olive oil and fresh minced garlic. With medium heat allow for garlic to slightly brown. Add fresh spinach and salt and pepper to taste. Then, begin to stir spinach until it reduces in volume remove from heat drain and cool. Lay spinach out on cutting board and lightly chop.
  • In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand until toughly mixed together. Then form into 1 oz disc.
  • Using a separate mixing bowl, add in cooked spinach and fontina cheese mix together. Then place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the gratin butter mix, sprinkle with paprika . At this point either keep cold until future use or bake in oven at 350 until golden brown.
  • Garnish with fresh lemon and enjoy!

Questions & Replies

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  1. Great recipe! My 2 kids who claim to not like mushrooms loved these! This will be my stuffed mushroom recipe from now on (I've made it about 4 times in the past 6 months).<br/><br/>I did not spend the time to make the separate parts and combine. I just combined everything and put in the mushroom cap. I also sauteed the mushroom stems (so we didn't waste it) with the garlic and spinach. I did not have unsalted butter so I used salted and omitted the salt completely. With that change, I felt it need a slight sprinkle of salt on it to taste like Maggianos. I did have about a full sandwich bag full of mix leftover after overstuffing my mushrooms (24). I just froze it for future use (I've done it before and it's turned our fine). I've passed it on quite a few times already.
  2. I've made these before and they're very good but I thought I could make them even better. Two notes: (1) the breadcrumb/butter topping called for in this recipe is way too much - I had gobs left over the first time. (2) It's not clear in the recipe but you don't use the stems and gills. I cut the amount of butter & breadcrumbs by 3/4 but kept the herbs and spices per instructions and added 1 tsp. lemon zest. These were fabulous!
  3. These were WONDERFUL! Just like the restraunts! I tweeked the recipe alittle (didn't have unsalted butter so I used regular). Had a lot of crumb mixture left over, so I my cut back next time.
  4. This is a teeny bit more time consuming than my regular stuffed mushroom recipe, but it is now one of my favorite appetizers! I used medium sized mushooms; and cooked the mushrooms for about 15 minutes to brown them. Delicioius!
  5. i hate mushrooms and i love these they where perfect i just love the filling and want to put it on other things Yum


  1. The butter breadcrumb topping amounts called for in this recipe make for a huge amount of topping. I cut the amount of butter & breadcrumbs by 3/4 but kept the herbs and spices per instructions and added 1 tsp. lemon zest. These were fabulous!
  2. The recipe is awesome. Because I made this without planning I did make a few adjustments so I couldnt save a trip to the grocery store. I used Frozen Chopped Spinach instead of fresh and I used Italian seasoning instead of all the fresh herbs. Everything else was according to the recipe and I loved it. I had a little stuffing mixture and breadcrumb mixture left over so i used it the next day and made a Crusty chicken dish stuffed with the spinach mixture.... AMAZING.


I am a full-time college student at San Diego State University where I have a degree in Accounting and a minor in Economics. Not only is cooking a necessity for a college student,it's a hobby for me. I love copycat recipes from restaurants and very open to try new recipes.
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