Clam-Stuffed Mushrooms

Total Time Prep: 20 min. Bake: 20 min.
Yield 2 dozen
Test Kitchen Approved
Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.

Ingredients

  • 24 large fresh mushrooms
  • 2 cans (6-1/2 ounces each) minced clams, drained
  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped green pepper
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Italian seasoning
  • 2 tablespoons dried parsley flakes
  • 1/8 teaspoon pepper
  • 1-1/2 cups butter, melted, divided
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture.
  2. Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

Nutrition Facts

1 stuffed mushroom: 140 calories, 13g fat (8g saturated fat), 35mg cholesterol, 220mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.

Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.
Recipe Creator

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