AMY HUTCHINSON’S CLAM STUFFED MUSHROOMS
Freeze these delicious mushrooms before the final baking to enjoy as a quick appetizer when company arrives
AMY HUTCHINSON’S CLAM STUFFED MUSHROOMS
Freeze these delicious mushrooms before the final baking to enjoy as a quick appetizer when company arrives
Ingredients
  • 36 medium mushroom caps white or crimini are best (about 1 – 20 ounce package)
  • 8 ounces minced clams with their liquid, canned or fresh
  • ½ cup butter
  • 1/3 cup fresh parsley finely chopped
  • 1 garlic clove finely minced
  • ½ cup bread crumbs unseasoned
  • ¼ cup white wine
  • 2 shakes Old Bay Seasoning
  • pinch of dried thyme
Instructions
  1. Assemble ingredients and tools. Melt the butter in a 10 - inch skillet.
  2. Remove the stems from the mushrooms, and set aside.
  3. Place the mushroom caps on a sheet pan, brush with melted butter.
  4. Turn the mushroom caps face-down and place under the broiler for a minute or more to precook them. They should just start to “give-up their water.”
  5. Dice the reserved mushroom stems. Finely chop the fresh parsley and garlic clove.
  6. In the remaining butter, cook the diced stems, garlic and clam liquid for five minutes.
  7. Stir in the clams, white wine, fresh parsley, Old Bay seasoning and dried thyme. Cook briefly.
  8. Spoon the mixture into the pre-cooked mushrooms caps and broil for 8 minutes, until mushroom caps are tender. Be sure to keep an eye on them!
Recipe Notes

Makes 36 stuffed mushroom caps.

Nutritional analysis per mushroom cap (varies, estimate only): 67 calories, 3 grams protein, 6 grams carbohydrates, 3.5 grams fat, 142 mg. sodium, 1 grams fiber.

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