Clam Stuffed Mushrooms Recipe

Introduction

Stuffed mushrooms are a delightful appetizer that combines tender mushrooms with a savory clam and cheese filling. This recipe brings together flavors of garlic, herbs, and melted cheeses for a warm, satisfying bite perfect for any occasion.

Ingredients

• 8 to 12 large mushrooms
• 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
• 1 finely minced green onion
• 1 beaten egg
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1/2 cup Italian-style breadcrumbs
• 1 teaspoon oregano
• 1 tablespoon melted and cooled butter
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon finely grated Romano cheese
• 2 tablespoons finely grated Mozzarella cheese (for stuffing)
• 1/4 cup finely grated Mozzarella cheese (for garnish)
• 1/4 cup melted butter (for garnish)
• Freshly diced parsley for garnish
• Fresh lemon wedges for serving

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly oil a small baking dish.
2. Step 2: Gently wash the mushrooms and remove their stems, then pat them dry. Save the stems for another use if desired.
3. Step 3: In a bowl, combine the minced clams, green onion, minced garlic, garlic salt, melted butter, and oregano. Add the breadcrumbs, beaten egg, and reserved clam juice, mixing thoroughly.
4. Step 4: Stir in the Parmesan, Romano, and Mozzarella cheeses until evenly distributed.
5. Step 5: Fill each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly.
6. Step 6: Arrange the stuffed mushrooms in the oiled baking dish, then drizzle with 1/4 cup melted butter. Cover and bake for 35 to 40 minutes.
7. Step 7: Remove the cover, sprinkle the mushrooms with the remaining grated Mozzarella cheese, and return to the oven briefly to melt the cheese.
8. Step 8: Garnish with freshly diced parsley and serve warm, accompanied by fresh lemon wedges for extra brightness.

Tips & Variations

• Use fresh, firm mushrooms to hold the filling well and prevent sogginess.
• For a spicier version, add a pinch of red pepper flakes to the filling mixture.
• Substitute Italian-style breadcrumbs with panko for a lighter texture.
• Try adding chopped cooked bacon or crab meat to the stuffing for extra flavor.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 325°F (160°C) until warmed through, or microwave briefly on medium power, being careful not to overcook.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms in advance?

Yes, you can assemble the stuffed mushrooms ahead of time and keep them covered in the refrigerator for a few hours before baking.

What can I use instead of clams?

If you prefer, minced cooked shrimp or crab meat can be substituted for clams to create a similar seafood stuffing.

Clam Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

Delicious baked stuffed mushrooms filled with a savory mixture of minced clams, cheeses, and herbs, topped with melted butter and mozzarella for a flavorful appetizer or side dish.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 to 12 stuffed mushrooms (serves 4 as an appetizer) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 8 to 12 large mushrooms

Clam Mixture

• 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
• 1 finely minced green onion
• 1 beaten egg
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1/2 cup Italian-style breadcrumbs
• 1 teaspoon oregano
• 1 tablespoon melted and cooled butter
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon finely grated Romano cheese
• 2 tablespoons finely grated Mozzarella cheese (for stuffing)

Topping and Garnish

• 1/4 cup finely grated Mozzarella cheese (for garnish)
• 1/4 cup melted butter (for garnish)
• Freshly diced parsley for garnish
• Fresh lemon wedges for serving

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Lightly oil a small baking dish to prevent sticking.
2. Prepare Mushrooms: Gently wash the mushrooms and carefully remove the stems, patting the caps dry. Reserve the stems for another use.
3. Mix Clam Filling: In a bowl, combine the drained minced clams, finely minced green onion, minced garlic, garlic salt, melted and cooled butter, and oregano. Add the Italian-style breadcrumbs, beaten egg, and reserved clam juice, mixing thoroughly. Stir in the Parmesan, Romano, and 2 tablespoons of Mozzarella cheeses until well combined.
4. Stuff Mushrooms: Spoon about 1 1/2 teaspoons of the clam mixture into each mushroom cap, mounding slightly to form a generous filling.
5. Arrange and Bake: Place the stuffed mushrooms in the oiled baking dish. Drizzle evenly with 1/4 cup melted butter. Cover the dish and bake in the preheated oven for 35 to 40 minutes until the mushrooms are tender and the filling is cooked through.
6. Add Cheese Topping: Remove the cover, sprinkle the remaining 1/4 cup finely grated Mozzarella cheese over the stuffed mushrooms, and return them to the oven briefly until the cheese is melted and bubbly.
7. Garnish and Serve: Garnish the baked stuffed mushrooms with freshly diced parsley and serve warm alongside fresh lemon wedges for an added burst of flavor.

Notes

• Use fresh, large mushroom caps for easier stuffing and better presentation.
• The reserved clam juice adds extra flavor and moisture to the stuffing mixture.
• For a crispier topping, you can broil the mushrooms briefly after adding the mozzarella cheese.
• These stuffed mushrooms can be made ahead and baked just before serving.
• Serve as an elegant appetizer or a hearty side dish.

Keywords: stuffed mushrooms, clam stuffed mushrooms, baked stuffed mushrooms, appetizer, seafood appetizer