RECIPE: Stuffed Mushrooms
You may prepare all of this in the morning and refrigerate. Bake, as directed, whenever youÂre ready to serve. Serves 4 as a little cocktail appetizer, or 2 as a main course.
1 tin (142 mL) of baby clams
12 large white mushrooms
Â½ cup butter
2 cloves garlic, smashed and very finely minced
1 Tbsp dried parsley
Â¼ tsp garlic powder
1 Tbsp freshly squeezed lemon juice
5 or 6 drops Louisiana hot sauce
Pinch of seasoning salt
Pinch of black pepper
1 Tbsp dry white wine (optional)
Pinch dried oregano (Â½ tsp or so)
1 cup (approx.) Kraft Italiano 4-Cheese Blend OR Â½ cup
mozzarella cheese and Â½ cup Parmesan cheese
Remove stems from mushroom caps. Heat a little vegetable oil (1-2 Tbsp) in large frying pan on medium or medium-high heat. Place mushroom caps upside down into the hot pan. Brown this side only for about 4-5 minutes. Place upside down on paper towel to drain off some of the moisture.
Lightly butter 2 escargot dishes or 2 individual casserole dishes.
Bring Â½ cup butter to room temperature. Drain clams, and save the broth for a chowder or bouillabaise, etc.
Beat butter, by hand, until very soft. Add minced garlic, garlic powder, parsley, salt, pepper, oregano, lemon
juice, hot sauce, wine (if using), and beat until well combined.
Place mushroom caps into buttered ovenproof dishes. Place a heaping teaspoon of baby clams into each cap.
Top each with a heaping teaspoon of butter mixture; pressing lightly to fit lots in. Sprinkle a generous helping of cheese mixture on top of butter mixture; pressing down lightly.
Bake on an upper rack at 425Â°F for 15-20 minutes, or until cheese is lightly browned. Serve immediately with homemade bread.