Dinah's Stuffed Mushrooms

SUBMITTED BY: DEBNJAMES PHOTO BY: SummerRain

"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."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 20 mushrooms

USMETRIC

About scaling and conversions

INGREDIENTS

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded mozzarella cheese

READ REVIEWS (162)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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.

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REVIEWS

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Reviewed on Oct. 10, 2003 by JEFF-EDMONDS

These were the MOST delicious stuffed mushrooms I've ever had. I made a quadruple batch for my holiday party, and they were gone in the first 15 minutes! People are still complimenting me on these mushrooms. They were so easy to make, and the stuffing would be great with other vegetables, too, like tomatoes or peppers or even to stuff a chicken breast for seafood. I made the stuffing a day a head and refrigerated it overnight, which really gave the flavors a chance to mix. But if you do this, since the butter hardens the mixture, you'll need to set it out for about 30 minutes or so before you stuff the mushrooms or microwave it for a few minutes on no more than 30% power. AWESOME recipe!!

12 users found this review helpful

Reviewed on Mar. 18, 2003 by MTMLMM_96

I had never made or had stuffed mushrooms in my life until now. GREAT RECIPE!! I catered a wedding and was complimented all night. People even asked for the recipe. I followed another review and added Italian seasoned breadcrumbs and cut the Italian seasoning in half. Perfect! I also made the mixture the night before, which made the seasoning blend perfectly. It was a bit time consuming, but a food processor would cut the prep time in half. (For those of you hunting...I found cans of chopped clams with the tuna fish cans in the grocery store.) Enjoy!

9 users found this review helpful

Reviewed on Dec. 31, 2002 by LINDA TORINESE

Excellent! On the advice of others I used 3/4 cup of butter for the stuffing mixture, but I drizzled olive oil on them instead of another 3/4 cup of the butter. It was one of the appetizers at thanksgiving dinner and I was proud at how they came out-thanks so much!

8 users found this review helpful

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