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I first made these for Christmas 2008 and they’ve been included in every holiday meal since, a favourite of all ages.
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.
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
- 1½ 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.
Tried this recipe?Let us know how it was!
Blog Author and Co-owner at Owl Creek Farm
wife + mom to 4 humans, 1 rottweiler (2015), 1 disabled rottweiler/giant fluff (2021), 1 husky/german shepherd (2021), and 2 cats. into homesteading and self sufficiency. introvert. scatterbrained. goats are the future. loves reading, gaming, cooking/baking.
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1 comment
Oh my, these sound wonderful! I’ll have to go back and read the recipes I missed!