Home Recipes Meal Types Appetizers
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.
Clam-Stuffed Mushrooms Recipe photo by Taste of Home
Reviews
I have been making these mushrooms for many years. They are delicious Exactly as the recipe is written. . It is a lot of butter but they come out so good! I usually make them for holidays. I always chop the peppers and onion really fine. I have made them in large stuffing mushrooms but also small size mushrooms.
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.
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.
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!
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!
No comment left
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.
No comment left
No comment left
No comment left