Jean Allsopp Photo by: Jean Allsopp

Clam-stuffed Mushrooms

Coastal Living MARCH 2007

  • Yield: Makes about 20 mushrooms


  • 1 1/2 pounds large fresh mushrooms
  • 1 large garlic clove, minced
  • 1/2 cup butter, melted and divided
  • 2 (6-ounce) cans chopped clams in juice, undrained
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper


Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.

Drain clams, reserving 2 tablespoons liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.

Brush remaining butter on mushroom caps; place mushrooms, stemside up, on a lightly greased baking sheet or jellyroll pan. Spoon stuffing evenly into mushrooms.

Broil stuffed mushrooms 5 inches from heat 10 minutes or until lightly browned.


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Clam-stuffed Mushrooms Recipe