|Nutritional Guidelines (per serving)|
This delicious stuffed mushroom recipe deviates from the same old same old with calls for clams, garlic, bread crumbs and same 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 bread crumbs
- 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.
You Might Also Like