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Clam-Stuffed Mushrooms

 Clam-Stuffed Mushrooms
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.
24 ServingsPrep: 20 min. Bake: 20 min.


  • 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. Yield: 2 dozen.

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Clam-Stuffed Mushrooms (continued)

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.
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