Return to the Recipe Exchange Forum | Post a Follow-Up

RECIPE: Stuffed Mushrooms

Posted by khandi (My Page) on
Mon, May 7, 07 at 10:56

Stuffed Mushrooms

You may prepare all of this in the morning and refrigerate. Bake, as directed, whenever youre 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
cup butter
2 cloves garlic, smashed and very finely minced
1 Tbsp dried parsley
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 ( tsp or so)
1 cup (approx.) Kraft Italiano 4-Cheese Blend OR cup
mozzarella cheese and 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 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 425F for 15-20 minutes, or until cheese is lightly browned. Serve immediately with homemade bread.

Follow-Up Postings:

RE: RECIPE: Stuffed Mushrooms

And while we are on the subject.....This recipe appeared in the Chicago Trib food section about 30 years ago.

Stuffed Mushrooms

1 pound fresh mushrooms ( meduim size)
1/4 c. butter
3 green onions
1/2 c finely grated fresh bread crumbs
3 T crumbled Maytag Blue Cheese
1 T minced fresh parsley
1T lemon juice
1/2 t salt
Wipe mushrooms and remove stems. Chop stems and green onions ( tops too!) and saute in the butter until just getting soft. Add crumbs, cheese, parsley, lemon juice and salt. Place in mushroom caps in a shallow baking dish, sprinkle with paprika, Bake 8 minutes at 450.

Do not fill mushrooms ahead or the salt in the filling will draw moisture out of the mushrooms and make them watery. You can, however make the filling ahead and refrigerate and fill the mushrooms just before baking. Allow a couple more minutes baking to allow for the ice cold filling.
Linda C

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here