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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from House and Garden's New Cookbook. Ingredients:
1 lb fresh large mushroom |
1/4 cup onion, minced |
4 tablespoons butter |
5 tablespoons minced clams, drained |
salt |
pepper |
ground nutmeg |
1 tablespoon fresh parsley, chopped |
melted butter |
Directions:
1. Preheat oven to 350°F.
2. Remove mushrooms stems and mince finely. Reserve stems and caps.
3. Melt butter in a skillet and saute onions until tender, 2-3 minutes.
4. Add mushroom stems and cook, stirring frequently, 4 minutes.
5. Add clams, salt, pepper, nutmeg and parsley, and mix well.
6. Remove and let cool.
7. Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
8. Bake 5 minutes.
9. Divide clam mixture among mushroom caps.
10. Drizzle with a little more melted butter.
11. Bake 5 minutes, or until beginning to brown.
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