Description
Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain…. Garnish with lemon wedges when serving.
Ingredients
- 20 fresh mushrooms, stems removed
- 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
- 1 ½ cups butter, melted
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). 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 1/2 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10