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Clam Stuffed Mushrooms


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  • 2 pounds mushrooms
  • 1 (8 oz.) can minced clams
  • 1/2 cup dry bread crumbs, seasoned
  • 1/4 cup chopped parsley
  • 1 clove garlic, finely minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces butter
  • Parmesan cheese


Remove stems; chop finely and set aside. Place caps round side down in a large shallow baking pan. Drain liquid from clams; reserve. Chop clams. In skillet over medium heat, melt butter and brush on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into the mushroom caps, top with Parmesan, and broil 8 to 10 minutes, or until tender.

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Stuffed Mushrooms with Parmesan
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Beaumont Stuffed Mushrooms
Stuffed Mushrooms with Bacon

Appetizer Index
Seafood Appetizers
Stuffed Mushrooms
Dips and Spreads

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