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AMY HUTCHINSON’S CLAM STUFFED MUSHROOMS

Cheryl Wixson
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.