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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
45 | Calories |
3g | Fat |
4g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 36 | |
Amount per serving | |
Calories | 45 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 2g | 8% |
Cholesterol 8mg | 3% |
Sodium 97mg | 4% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 2% |
Protein 2g | |
Calcium 16mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This delicious stuffed mushroom recipe deviates from the same old same old with calls for clams, garlic, breadcrumbs, and some basic seasonings. Wow, your guests with new flavors.
Ingredients
- 2 pounds medium mushrooms (about 3 dozen)
- 1 can (6.5 ounces) minced clams
- 1/2 cup butter
- 1 clove garlic (finely minced)
- 1/2 cup breadcrumbs
- 1/4 cup parsley (fresh, chopped)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Steps to Make It
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Remove stems from mushrooms; mince stems and set aside. Place mushroom caps on a lightly oiled rack in broiling pan rounded side down. Set aside.
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Drain clams, reserving liquid.
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In a large skillet over medium heat, melt butter.
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Brush some butter on mushroom caps.
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In remaining butter in skillet, simmer the minced stems, garlic, and reserved liquid from clams until mushroom stems are tender, about 4 to 6 minutes.
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Stir in clams and remaining ingredients. Spoon clam mixture into mushroom caps.Â
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Move the pan to the oven and broil mushrooms for 7 to 9 minutes, or until mushrooms are tender and the stuffing is browned.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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