This content may contain affiliate links. For more information, see our privacy policy.

Clam Stuffed Mushrooms

I first made these for Christmas 2008 and they’ve been included in every holiday meal since, a favourite of all ages.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetiser
Cuisine: American-Italian
Servings: 8 -10
Author: Amy Garrett

Ingredients

  • 20 very large fresh mushrooms stems removed (I also pulled off the inner edge to “open up” the mushroom to allow more filling)
  • 2 (6.5 ounce) cans minced clams, drained
  • 2 cloves garlic peeled and minced
  • ½ cup grated Parmesan cheese
  • 1 small onion finely chopped
  • ¾ cup dry bread crumbs
  • ½ cup chopped green bell pepper
  • 2 tablespoons dried parsley
  • 2 tablespoons Italian-style seasoning
  • ground black pepper to taste
  • cups butter melted
  • ½ cup shredded mozzarella cheese

Instructions

  • Preheat oven to 350° F. Lightly grease a 9×13 inch baking dish.
  • Arrange mushroom caps hollow side up in the baking dish.
  • In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately ½ the butter, enough to make the mixture slightly moist.
  • Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
  • Bake in the preheated oven 30 minutes, or until lightly browned.

 

 

Did you like this? Please share with your friends, and don't forget to follow us on facebook.

Share this page:
1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating