Clammed-Up Mushrooms

stuffed mushrooms

Mushrooms have the capability of absorbing and complementing so many flavors and this is another example of that…just one more appetizer that will be wolfed down swiftly so make plenty!

2 pounds of large fresh button mushrooms

2 large garlic cloves, minced

½ cup of butter

12 ounces of canned, chopped, baby clams, drained (Reserve liquid)

1 cup of French breadcrumbs

¼ cup of flat leaf parsley, minced

1 tablespoon of fresh lemon juice

2 tablespoons of white wine

1 heaping teaspoon of Italian seasoning

Sea salt to taste

Black pepper, freshly ground

Brush mushrooms and de-stem. Chop stems and saute in half the butter with minced garlic. Remove before garlic darkens. Add clams, breadcrumbs, parsley, lemon juice, wine, and seasonings and stir well. Use remaining butter to brush mushroom caps inside and out and stuff them with the clam mixture. Place in 450 degree oven until sizzling and golden brown.

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