Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Coastal Living March 2007

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Credit: Jean Allsopp

Recipe Summary

Yield:
Makes about 20 mushrooms
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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