Stuffed Mushrooms
Do you have some containers of clams sitting around in your freezer that you don't know what to do with? I know I do. Those clams are tons of fun to dig, but face it, you can only eat so many at one stop. So you shucked the rest and froze them. Now what?
How about whipping up a big batch of stuffed mushrooms for your next
party? These are very reminicent of the ones you get at the Olive
Garden, and always are a hit at our place!
Ingredients
| 8 -12 |
Large Mushrooms |
| 1 (6oz) |
Can of Clams (drained and finely
minced) with 1/4c. of clam juice reserved |
| 1 |
Green Onion (finely chopped) |
| 1 |
Egg - beaten |
| 1/2 tsp. |
Minced Garlic |
| 1/8 tsp. |
Garlic Salt |
| 1/2 c. |
Italian Style Bread Crumbs |
| 1 tsp. |
Oregano Leaves |
| 1 Tbsp |
Melted Butter (cooled slightly) |
| 2 Tbsp |
Finely Grated Parmesan Cheese |
| 1 Tbsp |
Finely Grated Romano Cheese |
| 2 Tbsp |
Finely Grated Mozzarella Cheese
(for stuffing) |
| 1/4 c. |
Finely Grated Mozzarella Cheese (for
garnish) |
| 1/4 c. |
Melted Butter |
Preheat your oven to 350°
Wash or brush clean your mushrooms and remove the stems.
In a bowl, combine the minced clams, onions, garlic salt,
minced garlic, butter and oregano. Mix
well and add the bread crumbs, egg, clam juice. Mix
again and then add the Parmesan, Romano, and Mozzarella
and mix one last time.
Scoop the mixture into the mushroom caps and mound it
slightly. Put them on an oiled baking dish and pour
the second batch of melted butter over the top.
Cover and bake for 35-40 minutes. Remove the cover
and add the last of the Mozzarella cheese, and return to
the oven until the cheese melts slightly. Alternatively,
if you are feeling bold you can trun on your broiler and
finish them off under it, but watch them closely! |