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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds large fresh mushrooms |
1 large garlic clove, minced |
1/2 cup butter, melted and divided |
2 (6-ounce) cans chopped clams in juice, undrained |
1 cup italian seasoned breadcrumbs |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon cracked black pepper |
Directions:
1. Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.
2. Drain clams, reserving 2 tablespoons liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.
3. Brush remaining butter on mushroom caps; place mushrooms, stemside up, on a lightly greased baking sheet or jellyroll pan. Spoon stuffing evenly into mushrooms.
4. Broil stuffed mushrooms 5 inches from heat 10 minutes or until lightly browned.
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