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Clam-Stuffed Mushrooms
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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 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |