Clam stuffed mushrooms are a delicious appetizer that perfectly balances the salty taste of seafood with the earthy flavor of mushrooms. Our recipe, which includes canned clams, savory seasonings, butter, and mozzarella cheese, makes for an irresistible bite-size treat. The best part is that this dish is both elegant and easy to prepare, making it a winning choice for special occasions or even a casual get-together. Whether you serve them at a dinner party or as a cozy weekend snack, these little morsels are sure to impress.
Stuffed mushrooms, as a culinary concept, are believed to have originated in Italy. Food historians speculate that they arose from the longstanding Italian tradition of using every part of a vegetable—coring out mushrooms and stuffing them with cheese, herbs, and sometimes meats or seafood. As Italian immigrants brought their food traditions across the Atlantic, the concept of stuffed mushrooms made its way to North America, and eventually, they appeared in Canada during the mid-20th century. Over time, the recipe evolved to incorporate locally available ingredients and flavor preferences, leading to the wide variety of stuffing mixes we enjoy today.
For clam stuffed mushrooms specifically, canned clams offer both convenience and depth of flavor. They bring a brininess that complements the mild, meaty texture of mushrooms. A perfect blend of seasonings, along with bell pepper, garlic and onion, creates a savory foundation. Once topped with mozzarella cheese, each mushroom turns into a buttery, golden-brown morsel of deliciousness. The combination of flavors and textures makes these mushroom caps a sure crowd-pleaser at any gathering.
Stuffing vegetables is certainly not limited to mushrooms. In many global cuisines, peppers, zucchini, tomatoes, and eggplants are used as vessels for flavorful fillings. For instance, stuffed bell peppers can be filled with rice, ground beef, and tomato sauce for a hearty main dish, while stuffed zucchini boats might be brimming with vegetables, breadcrumbs, and cheese for a lighter appetizer. These dishes showcase how a single culinary technique—hollowing out and stuffing—can yield countless creative possibilities, each one lending a unique flavor combination to the table.
In essence, clam stuffed mushrooms highlight the versatility and simplicity of stuffed vegetables. Canned clams, luscious mozzarella, and a touch of aromatic seasoning transform the humble mushroom into a gourmet appetizer. Their Italian heritage gives them a timeless appeal, and their acceptance in Canada and beyond speaks to their enduring deliciousness. Whether you’re looking to recreate a bit of Italian flair or simply craving a comforting, shareable bite, these clam stuffed mushrooms are well worth trying for your next gathering.
Clam Stuffed Mushrooms
Ingredients
- 20 very large fresh mushrooms cleaned, stems and inner rim removed
Filling
- 2 cans minced clams 6½ oz each, drained
- 2 cloves garlic peeled and minced
- ¾ cup dry bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup bell pepper finely diced
- ½ small onion finely diced
- 2 tbsp dried parsley
- 2 tbsp Italian-style seasoning
- ¼ tsp ground black pepper or to taste
- ¾ cup unsalted butter melted, approximate amount - see instructions
Topping
- ½ cup shredded mozzarella cheese
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350° F. Lightly grease a 9×13 inch baking dish.
- Arrange prepared mushroom caps hollow side up in the baking dish.
- In a medium bowl, mix together drained minced clams, minced garlic, ¾ cup dry bread crumbs, ½ cup grated Parmesan cheese, ½ cup bell pepper, ½ small onion, 2 tbsp dried parsley, 2 tbsp Italian-style seasoning, and ¼ tsp ground black pepper.
- Slowly pour, while stirring, up to melted ¾ cup unsalted butter, just enough to make the mixture slightly moist.
- Generously fill the mushroom caps with the filling. Sprinkle with ½ cup shredded mozzarella cheese. Drizzle with ½ cup unsalted butter.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition
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