Best Clam Stuffed Mushrooms Recipes

CLAM-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

CLAM-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Remove mushroom stems (and reserve), leaving caps intact and set aside.
• Chop stems and saute in butter for 10 minutes.
• Add clams, onions, parsley, salt, pepper, and garlic.
• Saute for 5 minutes.
• Stuff mushroom caps with mixture and place in a lightly greased baking dish.
• Chill.
• Combine the mayonnaise and mustard; place a dollop on each mushroom.
• Bake for 10-15 minutes.
• Serve hot.

CLAM STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Clean mushrooms, remove stems and set aside. Set mushrooms on paper towels to drain
• 3. Chop stems and place in a mixing bowl
• 4. Add creamed cheese, garlic, grated Parmesan cheese, clams, bread crumbs, seasoning and half the parsley to stems and mix well.
• 5. Pour 4 tablespoons of water into a baking dish and place filled mushrooms in dish in a single layer
• 6. Sprinkle with mozzarella cheese and half the parsley. Bake at 350 for 30 minutes. Remove from oven and sprinkle with the remainder of the parsley. Allow to cool before serving

CLAM STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop stems. Cook chopped stems and garlic in 1/4 cup butter over medium high heat til liquid evaporates. Drain clams, reserving 2 tbsp liquid. Add clams and reserved liquid to cooked stems. Add bread crumbs, and remaining ingredients and stir. Brush remaining butter on mushroom caps, place mushrooms stem side up on lightly greased baking sheet. Spoon stuffing into mushrooms. Broil mushrooms 5 inches from heat for 10 minutes or until lightly browned.

CLAM-STUFFED MUSHROOMS RECIPE - (4.2/5)

Steps:

• 1 Preheat oven to 350ºF. Clean stemmed mushrooms and place open side down in a 9X13 glass baking dish. Bake 10-15 minutes. Remove from oven and soak up any liquid with paper towel. 2 While mushrooms are baking, drain clams, reserving packing water. Combine clams, bread crumbs, Parmesan cheese, bell pepper, onion, garlic, parsley, oregano, pepper, and salt in a bowl. Mix to combine. Add desired butter and 2 tablespoons reserved clam juice. Stir until moistened. Add more butter or clam juice if needed. 3 Stuff mushrooms with clam mixture. Top each with a little mozzarella. Bake 30 minutes in middle of oven, until cheese is browned. Serve warm

CLAM-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
• Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
• Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
• Fill mushroom caps with the mixture and place in the prepared pan.
• Bake in the preheated oven until sizzling, about 20 minutes.