Restaurant-Style Stuffed Mushrooms (Print Version)
Gourmet mushroom caps filled with savory clams and cheese blend, baked to perfection for an impressive appetizer.
# Ingredients:
01 -
8 to 12 large mushrooms
02 -
1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
03 -
1 finely minced green onion
04 -
1 beaten egg
05 -
1/2 teaspoon minced garlic
06 -
1/8 teaspoon garlic salt
07 -
1/2 cup Italian-style breadcrumbs
08 -
1 teaspoon oregano
09 -
1 tablespoon melted and cooled butter
10 -
2 tablespoons finely grated Parmesan cheese
11 -
1 tablespoon finely grated Romano cheese
12 -
2 tablespoons finely grated Mozzarella cheese (for stuffing)
13 -
1/4 cup finely grated Mozzarella cheese (for garnish)
14 -
1/4 cup melted butter (for garnish)
15 -
Freshly diced parsley for garnish
16 -
Fresh lemon wedges for serving
# Steps:
01 -
Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
02 -
Gently wash and stem mushrooms, then pat dry. Reserve the stems for another recipe.
03 -
In a bowl, mix clams, green onion, minced garlic, garlic salt, butter, and oregano. Add breadcrumbs, egg, and reserved clam juice; mix thoroughly. Stir in Parmesan, Romano, and Mozzarella cheeses.
04 -
Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding slightly.
05 -
Arrange stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup melted butter. Cover and bake for 35 to 40 minutes.
06 -
Remove the cover, sprinkle with remaining grated Mozzarella cheese, and return briefly to the oven to melt the cheese.
07 -
Garnish with freshly diced parsley and serve warm with lemon wedges for added flavor.
# Notes:
01 -
Opt for large white button, cremini, or portobello mushrooms to ensure they are firm and plump.
02 -
Prepare mushrooms right before serving for the best results; make them earlier in the day and refrigerate if needed.
03 -
Use freshly grated mozzarella cheese rather than pre-packaged cheese for better melting.