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Stuffed Mushrooms With Clams Recipe


Stuffed Mushrooms With Clams

Stuffed Mushrooms With Clams

Photo: Diana Rattray
Stuffed mushrooms with minced clams, butter, garlic, bread crumbs, and seasonings.


  • 2 pounds medium mushrooms, about 3 dozen
  • 1 can (6.5 ounces) minced clams
  • 1/2 cup butter
  • 1 clove garlic, finely minced
  • 1/2 cup dried bread crumbs
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


Remove stems from mushrooms; mince stems and set aside. Place mushroom caps on a lightly oiled rack in broiling pan, rounded side down. Set aside.

Drain clams, reserving liquid.

In a large skillet over medium heat, melt butter. Brush some butter on mushroom caps. In remaining butter in skillet, simmer the minced stems, garlic, and reserved liquid from clams until mushroom stems are tender, about 4 to 6 minutes. Stir in clams and remaining ingredients. Spoon clam mixture into mushroom caps. Broil mushrooms for 7 to 9 minutes, or until mushrooms are tender. Makes 36 stuffed mushroom appetizers.

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