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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.
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
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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.
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