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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 20 |
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These stuffed mushroom taste better than that famous American-Italian restaurant! Ingredients:
20 mushrooms, stems removed |
2 (6.5 ounce) cans minced clams, drained |
1/2 cup melted butter |
1 small onion, chopped |
1/2 cup grated parmesan cheese |
3/4 cup italian bread crumbs |
2 cloves garlic, minced |
2 tablespoons dried parsley |
2 tablespoons italian seasoning |
1/2 tablespoon ground black pepper |
1/2 cup shredded mozzarella cheese |
1 cup melted butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
2. Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
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