Make Olive Garden’s Famous Ravioli di Portobello at Home

 

I can’t remember the last time I actually sat down in an Olive Garden. Why bother when their best dishes are so easy to recreate at home?

One item that always stood out (but wasn’t always on the menu) was the Ravioli di Portobello. It made a limited return through early 2026, though availability still depended upon location. If it’s not near you right now (or you just don’t feel like going out), you can make a nearly identical version in your own kitchen with store-bought mushroom ravioli and a homemade sun-dried tomato pesto cream sauce.

 Fair warning from my first try: this dish is rich. Extremely rich. I managed only four ravioli before I was completely stuffed. It actually shines best, I think,  as an appetizer —one or two ravioli topped with a generous spoonful of sauce, a sprinkle of parsley, and diced tomatoes. As a full entrée, keep portions modest and maybe have some Pepto on standby.

Either way, the result is pure comfort: tender mushroom-filled pasta swimming in a silky, garlicky, cheese-laced cream sauce with bright pops of sun-dried tomato. Restaurant flavor, zero wait time.

Olive Garden Ravioli di Portobello Copycat

Servings: 6 (or more if served as an appetizer)

 18 oz. mushroom ravioli

2 T. good olive oil (for tossing cooked ravioli)

4 T. butter

2 cloves garlic, crushed

2 T. flour

2 T. Melissa’s sun-dried tomato pesto

½ c. chicken broth

1 c. heavy cream

⅓ c. grated Parmesan cheese

¼ c. grated Fontina cheese

1 tomato, diced

1 t. dried parsley

 Cook the mushroom ravioli according to package directions. Drain, rinse briefly with cold water, and toss with 2 tablespoons oil so they don’t stick. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the crushed garlic and cook for about 1 minute until fragrant.

 Sprinkle in the flour and stir continuously for 1–2 minutes until the mixture turns light golden.

 Stir in the sun-dried tomato pesto until fully combined.

Gradually pour in the chicken broth and heavy cream, whisking constantly to keep the sauce smooth.

 Add the Parmesan and Fontina cheeses. Stir until the cheeses melt and the sauce is creamy and slightly thickened, about 3–5 minutes. Taste and adjust seasoning if needed.

Divide the cooked ravioli among plates or a serving dish. Ladle the warm sauce over the top. Garnish with diced tomato and a sprinkle of dried parsley. Serve immediately.

 Leftover Sauce Ideas

You may have extra sauce, if so, here are easy ways to use it:

•  Toss with plain pasta, tortellini, or gnocchi for a quick second meal

•  Spoon over grilled chicken, pork chops, or steak

•  Use as a base for a creamy baked pasta or lasagna

•  Drizzle on roasted vegetables (especially mushrooms, zucchini, or asparagus)

•  Stir into scrambled eggs or an omelet for a luxurious breakfast

•  Thin slightly with broth and use as a soup base with extra mushrooms and spinach

•  Spread on flatbread or pizza with mozzarella and fresh basil

•  Serve as a dipping sauce for garlic bread or breadsticks

Enjoy your homemade Olive Garden night—no reservations required! 

Longhorn Steakhouse Stuffed Mushrooms Copycat (Better Than the Restaurant!)

 

I’ll be honest, I’ve never actually tried the stuffed mushrooms at Longhorn Steakhouse, but I’m incapable of walking past a stuffed mushroom on any menu. One bite of this copycat version and I was hooked. These are legitimately restaurant-quality: earthy mushrooms filled with garlic-herb cream cheese, nestled in a rich four-cheese Alfredo, and topped with bubbly cheddar and golden buttered breadcrumbs. In other words, absolute perfection.

 The best part? You can prep everything ahead, refrigerate, and bake right before serving. I made mine in stages while watching the Cardinals blow a seven-run lead — don’t get me started.

 I made just one small change to the original recipe. After washing the mushrooms (Yes, you can give them a good rinse, mushrooms don’t absorb water the way many people believe.), I placed them upside down on paper towels while I prepared the filling. Removing any excess surface moisture helps the filling stay creamy instead of watery.

Other than that, this recipe is prepared exactly as written by the folks at CopyKat.com, and it is every bit as delicious as promised. 

LongHorn Steakhouse Stuffed Mushrooms (Copycat)

 Mushrooms & Filling

16 oz. baby portobello mushrooms

4 oz. Boursin Garlic & Fine Herbs cheese

 ½ c. grated white cheddar cheese

 Buttered Breadcrumb Topping

1/3 c. Italian breadcrumbs

3 T. butter, melted

¼ t. garlic powder

Pinch salt

 Four Cheese Alfredo Sauce

 3 T. unsalted butter

2 t. finely minced garlic

1 T. flour

1 c. heavy cream

1/3 c. half-and-half

½ c. grated Parmesan cheese

¼ c. shredded white cheddar

¼ c. shredded Gruyère or Fontina

Salt and white pepper, to taste

 Topping

1 c. grated white cheddar cheese

2 t. finely minced parsley

 Preheat oven to 375°F. Lightly grease a 2-qt. baking dish.

 Remove the stems from the mushrooms and wash the caps. Place them upside down on a paper towel-lined plate while you prepare the filling.

 Combine the Boursin cheese and ½ c. of the white cheddar until well blended. Fill each mushroom cap generously, but don’t overfill.

 To make the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another minute. Gradually whisk in the heavy cream and half-and-half. Stir in the Parmesan, white cheddar, and Gruyère until smooth. Season with salt and white pepper.

Pour enough Alfredo sauce into the baking dish to lightly coat the bottom.

 Arrange the stuffed mushrooms, filling side up, in the sauce.

Spoon a little more Alfredo over each mushroom. Sprinkle with the remaining 1 c. white cheddar. Combine the breadcrumbs, melted butter, garlic powder, and salt. Sprinkle evenly over the cheese.

 Bake for 10–12 minutes, or until the mushrooms are tender and the cheese is bubbling. Switch the oven to low broil and broil for 2–3 minutes, watching carefully until the breadcrumbs are golden brown.

 Garnish with parsley and serve immediately.

 

Tips

Don’t overfill the mushrooms. As the cheese softens, excess filling will spill into the sauce.

 If the Alfredo thickens while assembling the dish, stir in a splash of half-and-half over low heat until pourable.

 Reserve extra Alfredo for serving alongside the mushrooms or spooning over individual servings.

 

For more delicious copycat recipes, I highly recommend this book. You can grab a copy here. 

 

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Heartland Chicken Salad Sandwich – A Nostalgic Twist on a Family Classic

 

I’ve never been one for chain restaurants, but Houlihan’s was different. There was something special about those outings when my boys were little—my mom and I would bundle them up, head to one of the nearby locations, enjoy a relaxed meal, and then make a day of shopping. The food was reliably good, but honestly, it was the memories that made it shine: laughter over plates, little hands reaching for fries, and that cozy feeling of family time well spent. I miss those days more than I can say.

Recently, I was reminiscing with my older son about those lunches, and he lit up remembering his go-to order: the Heartland Chicken Salad. He’d always pick out the onions and tomatoes (classic kid move), but otherwise, he devoured it. That conversation sparked an idea—what if we turned that beloved salad into a sandwich?

I gave it a try, and wow, it’s even better than I hoped. The combination of crisp mixed greens, tender chicken (I went with chopped rotisserie for ease), smoky bacon, sharp aged cheddar, crunchy spicy pecans, sliced red onions, and red bell peppers (or cherry tomatoes in a pinch), all tossed in a garlicky ranch dressing—it’s hearty, flavorful, and downright craveable.

The real star? That garlic ranch dressing. Houlihan’s version was legendary, but since I couldn’t track down an exact recipe, I whipped up my own. It’s creamy, tangy, and packed with garlic goodness—perfect for binding everything together. 

Here’s how I built the sandwich:

Start with a toasted hoagie roll (seriously, don’t skip the toasting—it adds incredible depth and crunch). Then I tossed together mixed greens, shredded rotisserie chicken, crispy smoked bacon, shredded aged cheddar, toasted pecans — don’t even THINK about not toasting them, seriously it makes a tremendous difference —, diced red onion, quartered cherry tomatoes, and garlic ranch dressing. The combination of flavors is really superb. It’s salad-meets-sandwich perfection—fresh yet indulgent, with every bite evoking those old Houlihan’s lunches.

Homemade Garlic Ranch Dressing

Makes about 1¼–1½ cups (plenty for multiple sandwiches or salads)

  ½ c. Duke’s mayonnaise

½ c. sour cream

¼–½ c. buttermilk

1½ t. garlic paste

½ t. garlic powder

1 t. onion powder

1 t. fresh lemon juice

½ t. dried dill weed

½ t. dried parsley

½ t. salt (adjust to taste)

 ¼ t. freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, and ¼ cup buttermilk until smooth and creamy.

 Stir in the garlic paste, garlic powder, onion powder, dill, parsley, salt, and pepper. Mix well.

Gradually add more buttermilk if you want a thinner, more pourable consistency.

 Taste and adjust seasoning—maybe a touch more salt, garlic, or lemon.

Cover and refrigerate for at least 2 hours (overnight is ideal) to let the flavors meld and deepen.

This dressing truly makes this sandwich something extra special. Next time you’re craving comfort food with a side of nostalgia, give this a whirl. It might just bring back some sweet memories of your own. 

What’s your favorite childhood restaurant dish you’ve recreated at home? I’d love to hear in the comments!

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Chili’s Monterey Chicken

While digging through my, let’s call them “archives,” I stumbled upon a recipe that my cousin had given me years back, a clone of a popular dish at Chili’s restaurants. Finding this recipe brought back a lot of memories because I used to make this quite often for my boys. The beauty of this recipe is that it serves one (How many recipes do you have that are like that?), but can also easily be made into multiples to serve as many as you like. Considering the attractive and tasty result, nothing is easier, plus there is the added bonus that it can be made ahead, reheats beautifully, and frankly, I don’t know anyone who doesn’t love it.

Chili’s Monterey Chicken
Serves 1

1 boneless skinless chicken breast*
1 T. butter
1 T. olive oil
1 T. barbecue sauce (use your favorite)
2 slices of bacon, cooked crisp
¼ c. Monterey Jack and cheddar cheese blend

Note: anytime I make any type of chicken I marinate it overnight in buttermilk. It makes a world of difference in the tenderness and juiciness of the chicken. If you have time, do this.

Preheat broiler.

Pound chicken breast until it is somewhat flattened, and season both sides with salt and pepper.

 Place oil and butter in a nonstick skillet over medium/high heat. When butter has melted, place chicken breast in pan and cook three minutes per side for a total of six minutes. You want the chicken to be seared on both sides, and done in the middle. Transfer chicken to individual dishes (I like au gratin dishes) or a casserole dish if you’re serving more than one.

Top chicken breast with barbecue sauce, bacon, and cheese. Broil until cheese is melted. Sprinkle the top with chopped tomato, chopped scallion, chives; whatever blows your skirt up.

*To save myself time and trouble, I bought flattened chicken at the market. 

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Cheesecake Factory Thai Chicken Pasta

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The French term mise en place (In culinary terms this means to have all of your ingredients chopped, prepped, and in place prior to cooking.), will serve you well in this recipe. If you do so, this delicious, flavorful, Cheesecake Factory clone can be on the table in 30 minutes. It’s been a while since I was last at the Cheesecake Factory, and an even longer while since I last had this dish, considering that, some time ago, they removed it from their menu. From what I can remember, however, this version is better than theirs.

 Cheesecake Factory Thai Chicken Pasta

  For the Peanut Sauce:

1 c. creamy peanut butter

¼ c. soy sauce

1 T. chili paste

2 T. dark brown sugar

1 Meyer lemon, juiced

½ c. hot water

1 clove garlic, minced

1 t. rice vinegar

1 t. ground ginger

½ t. sesame oil

For the Pasta:

2 T. vegetable oil

2 chicken breasts, cut into strips

12 oz. linguini

1 c. peanuts

1 c. julienne sliced carrots

1 c. fresh bean sprouts

½ t. ground ginger

Prepare peanut sauce by whisking all ingredients together in a medium bowl until smooth and creamy; set aside.

 Bring a large pot of water to a boil, and cook linguine according to package directions. While linguine is cooking, heat vegetable oil in a 12-inch skillet or wok. Add chicken strips, ground ginger, and peanuts, and sauté until chicken is done. Add carrots and bean sprouts, and sauté an additional two minutes. Add sauce, all at once, and let simmer to heat through. Add cooked, drained linguine, and toss well. Serve.

 Makes 4 large main dish servings.

 

Outback Steakhouse Bread ABM Copycat

The recipe for Outback Steakhouse Bread seems to be going around. I found it on friend, Linda’s, blog, My Sew Called Quilts. There are a variety of adaptations of this delicious bread, so I decided to add my own by coming up with an ABM (Automatic Bread Machine) variety. If you don’t own a bread machine, get one! I suggest this one, that is a dream to use and economically priced. It is so much easier to just dump ingredients into the bread machine and walk away, than it is to get out the heavy stand mixer, switch attachments midway through, and then have to deal with cleanup.

I had made this bread the week before dad passed away, hoping to take a loaf to him. He would have loved it. Make some for yourself, and share with the ones you love.

Outback Steakhouse Bread ABM Copycat
Adapted from My Sew Called Quilts

1 cup warm water

2 tablespoons butter, room temperature
3 tablespoons molasses
3 tablespoons honey
1 large egg
2 cups whole wheat flour
2 cups bread flour
1 heaping tablespoon cocoa
1 teaspoon salt

1 teaspoon espresso powder

1 tablespoon yeast

Place ingredients into the work bowl of your bread machine (I have this one.) in the order suggested by the manufacturer. (I have listed the ingredients in the order suggested by mine.) Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), Place dough in greased bowl and cover; let rise until doubled, an hour or more. Shape into rounds or rolls and let rise until doubled, 45 minutes or more. Bake at 350°F for 25-30 minutes for loaves or 20 minutes for rolls.

Makes about 3 medium-size rounds or 16 rolls.

I made three loaves. You can make loaves, one big loaf, or a pan of rolls.

I decided to make cuts in the top of two of the loaves as an experiment.

I loved the way the cut loaves looked.

PRINT RECIPE

Another fabulous (and fabulously easy) bread for the bread machine is this Holiday Bread.

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Cheddar Bay Biscuits Copycat

I mentioned in yesterday‘s Colcannon Soup post that a slab of Irish Soda Bread goes very well alongside this delicious and hearty soup. Well, yes it does, but I didn’t have any Irish Soda Bread. I did, however, have a huge craving for the Cheddar Bay Biscuits that makes Red Lobster well worth a visit, so decided to make my own. Oh, momma, these are heavenly! And they’re so easy, and you can eat them in your pajamas without having to get into the car and drive to Red Lobster. Give them a try! No doubt you probably have all the ingredients already on hand. You won’t be sorry.

Cheddar Bay Biscuits Copycat

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
Pinch of Old Bay seasoning

Heat oven to 425° F.

In a medium mixing bowl, stir together Bisquick, milk, cheese, garlic powder, and Old Bay until a soft dough forms.

Drop by 1/4-cupfuls (I used an ice cream scoop) onto a Silpat or parchment-lined baking sheet.

Bake 12-15 minutes or until golden brown.

Brush or spoon Herb Butter Topping over hot biscuits before removing from cookie sheet.

Herb Butter Topping

3 tablespoons unsalted butter, melted

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

Pinch paprika

Stir together and brush onto hot biscuits.

PRINT RECIPE

For more delicious copycat recipes, I recommend this book:

This post is linked to:

Full Plate Thursday

Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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