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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a recipe by Robert Lockwood Ingredients:
24 medium mushrooms, stems removed |
2 (6 1/2 ounce) cans minced clams, drained or 3/4 lb cooked shrimp or 3/4 lb cooked sausage, minced |
1/2 cup melted butter |
1 small onion, chopped |
1/2 cup grated parmesan cheese |
3/4 cup italian seasoned breadcrumbs |
2 garlic cloves, 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 |
1/2 cup white wine |
Directions:
1. Preheat oven to 350°F Line a 9x13x2 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 cap-down.
2. Place the clams (or shrimp or sausage), 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 generously with the mixture, rounding over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter and white wine.
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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