|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|*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.
- 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
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.
Drain clams, reserving liquid.
In a large skillet over medium heat, melt butter.
Brush some butter on mushroom caps.
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.
Stir in clams and remaining ingredients. Spoon clam mixture into mushroom caps.
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.