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This hearty stuffed mushroom recipe brings restaurant-quality flavor right to your home kitchen. The combination of tender mushroom caps filled with a savory clam and cheese mixture creates an impressive appetizer that always disappears quickly at gatherings.
I first made these stuffed mushrooms for a holiday party after trying something similar at my favorite Italian restaurant. The guests were so impressed they thought I had ordered takeout from a restaurant rather than making them myself.
Ingredients
- Large mushrooms choosing firm ones with tight caps ensures they hold the stuffing well
- Minced clams provide a delicate seafood flavor that elevates these beyond ordinary stuffed mushrooms
- Green onion adds a mild aromatic note without overpowering the delicate flavors
- Italian breadcrumbs create the perfect texture for the stuffing while adding subtle herbs
- Three cheese blend Parmesan Romano and Mozzarella each contribute unique flavor elements for depth
- Butter adds richness and helps create a golden crust on the stuffing
- Fresh lemon wedges the acidity brightens all the flavors and cuts through the richness
Step-by-Step Instructions
- Prep the Mushrooms
- Gently wash mushrooms under cold running water being careful not to soak them as they absorb water easily. Remove stems by twisting gently at the base. Pat the caps completely dry with paper towels to ensure the stuffing adheres properly and doesn't become watery.
- Create the Stuffing Mixture
- Combine the drained clams green onion garlic and seasonings in a medium bowl making sure everything is evenly distributed. The reserved clam juice is crucial as it adds moisture and intensifies the seafood flavor. Add the breadcrumbs egg and melted butter stirring until the mixture holds together when pressed. Fold in the three cheeses gently to maintain texture.
- Fill the Mushroom Caps
- Spoon approximately one and a half teaspoons of stuffing into each mushroom cap pressing gently to create a slight mound. Be generous but avoid overstuffing as the mixture will expand slightly while baking. Arrange the filled mushrooms in your prepared baking dish leaving small spaces between each for even cooking.
- Baking to Perfection
- Cover the dish with foil and bake for the full 35 minutes to ensure the mushrooms release their moisture and become tender. The covering step is important as it prevents the stuffing from drying out. When you remove the cover to add the final cheese layer the tops should look moist but not wet.
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The clams are truly the star ingredient in this recipe. I discovered their importance when I once tried making these with just cheese and herbs. While still good they lacked that special umami depth that makes these truly restaurant quality. My brother in law who usually avoids seafood has been known to eat four or five in one sitting.
Make Ahead Tips
These stuffed mushrooms can be prepared up to 24 hours in advance making them perfect for entertaining. Simply complete all steps up to the baking stage then cover tightly and refrigerate. When ready to serve bring them to room temperature for about 20 minutes before baking to ensure even cooking. You may need to add an extra 5 minutes to the covered baking time if starting from cold.
Perfect Pairings
These stuffed mushrooms pair beautifully with a crisp white wine like Pinot Grigio or a light Chardonnay that complements the delicate seafood flavor. For a complete appetizer spread serve alongside bruschetta antipasto skewers or a simple caprese platter. They also work wonderfully as a first course before a pasta dinner or alongside a simple green salad for a light meal.
Customization Options
While this recipe creates perfect restaurant style stuffed mushrooms you can easily adapt it to your taste preferences. For a spicier version add a pinch of red pepper flakes to the stuffing mixture. If clams arent your favorite substitute finely chopped cooked shrimp or even crabmeat. Vegetarians can skip the seafood entirely and use finely chopped artichoke hearts with a bit more cheese for a delicious alternative.
Recipe Q&A
- → What type of mushrooms work best for this dish?
Large white button, cremini, or portobello mushrooms work best for this dish. Look for mushrooms that are firm, plump, and have tightly closed caps to ensure they hold the filling well during baking.
- → Can I prepare these mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms earlier in the day and refrigerate them until ready to bake. For best results, though, it's recommended to serve them fresh from the oven when the cheese is melted and bubbling.
- → What can I substitute for clams if I don't eat seafood?
If you don't eat seafood, you can substitute the clams with finely chopped artichoke hearts, sautéed spinach with garlic, or a mixture of finely diced bell peppers and onions. Add a dash of soy sauce or Worcestershire sauce to maintain the umami flavor.
- → How do I know when the stuffed mushrooms are done baking?
The stuffed mushrooms are done when the mushroom caps are tender and have released some of their moisture, and the filling is heated through and lightly browned on top. This typically takes 35-40 minutes at 350°F (175°C).
- → Can I freeze these stuffed mushrooms?
While you can freeze the stuffed mushrooms before baking, the texture may change slightly upon thawing due to the high water content in mushrooms. If freezing, place them on a baking sheet until solid, then transfer to a freezer container. Bake from frozen, adding 10-15 minutes to the cooking time.
- → What side dishes pair well with these stuffed mushrooms?
These stuffed mushrooms work beautifully as part of an appetizer spread alongside bruschetta, olives, and cured meats. For a more substantial meal, serve them with a fresh green salad, crusty bread, or alongside pasta with a light garlic and oil sauce.