Printable | Taste of Home

Clam-Stuffed Mushrooms

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

Remove mushroom stems (discard or save for another use); set caps

Printed from tasteofhome.com Jul 6, 2008

-----------------------Fold------------------------

Clam-Stuffed Mushrooms cont.

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.