Bob's Stuffed Mushrooms

Bob's Stuffed Mushrooms

47 Reviews 4 Pics
  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
Robert Lockwood
Recipe by  Robert Lockwood

“These stuffed mushroom taste better than that famous American-Italian restaurant!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 20 mushrooms



  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
  2. Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
  3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

Share It

Reviews (47)

Rate This Recipe


You're Welcome, Bob! I really enjoyed these, thanks for rating my salad (: Update: I used the leftover filling to make a type of stuffing with shrimp on top and mozzerella cheese, I stuck under the broiler until the cheese was bubbly and a little brown---now that was amazing! Thanks for the fantastic recipe, didn't help with my diet, but I really enjoyed! Orginal review: These were very flavorful! I subbed minced-up shrimp for the clams, I also like other reviewer's suggestion of using sausage, I think that would be really good. My 4 year old came in from outside and said the house smelled like pizza and he was wondering where the pizza was, LOL. I didn't use quite as much Italian seasoning as called for, and I scaled the recipe to 5 mushrooms just to try it, and had enough filling for 7 or 8. So I had quite a bit of stuffing leftover, this makes alot of stuffing mixture. Thanks for the post!



I have to admit, I followed this recipe word for word and am glad I did! What a wonderful stuffed mushroom! And so much better than resturants! This is my husband's favorite appetizer, and he couldn't get enough of them! Thanks for an excellent recipe!!



My husband loves this recipe...he's making it again right now! He also substitues hot sausage for the clams (my sister doesn't like seafood) and it comes out GREAT! Highly recommend this recipe! Thanks so much!

More Reviews

Similar Recipes

Gary's Stuffed Mushrooms

Gary's Stuffed Mushrooms

Dinah's Stuffed Mushrooms

Dinah's Stuffed Mushrooms

Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms

The Best Seafood Stuffed Mushrooms

The Best Seafood Stuffed Mushrooms

Stuffed Mushrooms with Swiss Cheese

Stuffed Mushrooms with Swiss Cheese

Stuffed Mushrooms Casino

Stuffed Mushrooms Casino


Amount Per Serving (20 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 5.5 g
  • 2%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Dinah's Stuffed Mushrooms


next recipe:

So Divine Stuffed Mushrooms