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The Spruce / Diana Rattray
Nutrition Facts (per serving) | |
---|---|
129 | Calories |
9g | Fat |
8g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 129 |
% Daily Value* | |
Total Fat 9g | 11% |
Saturated Fat 5g | 25% |
Cholesterol 28mg | 9% |
Sodium 186mg | 8% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 6g | |
Vitamin C 5mg | 24% |
Calcium 27mg | 2% |
Iron 2mg | 11% |
Potassium 385mg | 8% |
*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
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2 pounds medium mushrooms, about 3 dozen
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1 (6.5-ounce) can minced clams
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1/2 cup (4 ounces) unsalted butter
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1 clove garlic, finely minced
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1/2 cup breadcrumbs
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1/4 cup chopped fresh parsley
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3/4 teaspoon salt
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1/4 teaspoon freshly ground 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.
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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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