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Clam-Stuffed Mushrooms


24 large fresh mushrooms
Two cans (6.5 oz. each) minced clams drained
3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
1/2 cup finely chopped green peppers
2 garlic cloves, minced
2 tablespoons Italian seasoning
1/8 teaspoon pepper
2 tablespoons dried parsley flakes
1 and a 1/2 cups butter (melted)
1/2 cup shredder mozzarella cheese


REMOVE mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine clams bread crumbs, Parmesan cheese, onion, green peppers, garlic, Italian seasoning, pepper and parsley flakes. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon of clam mixture.

PLACE in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. PREHEAT oven to 350 degrees. Bake uncovered for 20 to 25 minutes or until lightly brown. Serve warm.