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
- Assemble ingredients and tools. Melt the butter in a 10 - inch skillet.
- Remove the stems from the mushrooms, and set aside.
- Place the mushroom caps on a sheet pan, brush with melted butter.
- 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.”
- Dice the reserved mushroom stems. Finely chop the fresh parsley and garlic clove.
- In the remaining butter, cook the diced stems, garlic and clam liquid for five minutes.
- Stir in the clams, white wine, fresh parsley, Old Bay seasoning and dried thyme. Cook briefly.
- 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!
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.