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Clam-Stuffed Mushrooms Recipe

Clam-Stuffed Mushrooms Recipe photo by Taste of Home

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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.

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Clam-Stuffed Mushrooms Recipe

Prep: 20 min. Bake: 20 min.

Yield: 24 Servings

20 20 40

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

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.
Place in an ungreased 15-in. x 10-in. x 1-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. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 140 calories, 13 g fat (8 g saturated fat), 35 mg cholesterol, 220 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Clam-Stuffed Mushrooms in Taste of Home October/November 2005, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Clam-Stuffed Mushrooms

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Reviewed on Nov. 22, 2011 by tkoelzer

Very delicious! I omit the italian seasoning and use italian seasoned bread crumbs, it worked out fine. You definitely want to chop the green pepper very fine, the first time I made them the peppers were a little strong so I put in half as much the next time and it was much better.

Reviewed on Sep. 14, 2011 by jmkasprak

We loved these mushrooms. I made half the recipe using baby bellas to try it out. Next time I need to chop the green pepper more finely.

Reviewed on May. 25, 2010 by jenlea

Loved this recipe because it wasn't another cream cheese muschroom recipe. It was very good! The mixture filled more than 24 mushrooms. It is alot of butter too. I think next time I will use 1/2 cup to mix in the clam mixture, and only 1/2 c to drizzle on top. I loved the green pepper. Thanks for a great recipe!

Reviewed on Apr. 09, 2010 by lil_ms_priss86

Good recipe. I did use panko bread crumbs...love the texture. Also left out the mozzerella and the green peppers and just "eyeballed" the bread crumb amount and used only one can of clams. To be honest...i made 24 mushrooms with my modifications and had extra leftover crumb mixture ...either someone is using huge mushrooms *i used button* or you will have extra leftover! will make again. great and super easy!

Reviewed on Feb. 26, 2009 by HBcook

This is a good recipe but next time I will use less Italian seasoning. I used Italian dry bread crumbs which added flavor and the seasoning is to 'crusty' when it doesn't get cooked into a sauce.