Stuffed Mushrooms With Clams Appetizer

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/01/19
Stuffed mushrooms with clams

The Spruce / Diana Rattray
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 36 servings
Nutrition Facts (per serving)
45 Calories
3g Fat
4g Carbs
2g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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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

  1. 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.

  2. Drain clams, reserving liquid.

  3. In a large skillet over medium heat, melt butter.

  4. Brush some butter on mushroom caps.

  5. 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.

  6. Stir in clams and remaining ingredients. Spoon clam mixture into mushroom caps. 

  7. 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.