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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


  • 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


  • 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.



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