Recipe by DEBNJAMES
"Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving."
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fresh mushrooms, stems removed
2 (6.5 ounce) cans
minced clams, drained
garlic, peeled and minced
grated Parmesan cheese
onion, finely chopped
dry bread crumbs
chopped green bell pepper
ground black pepper to taste
1 1/2 cups
shredded mozzarella cheese
Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!
I had high hopes for this, but it did not meet my expectations. I let it sit in the fridge for 24 hrs so the tastes would meld, but it didn't help. I only used about 1/3 the butter and I still thought my arteries were going to burst. I used the juice from the clams like suggested. However, the taste of the Italian Seasoning is WAAAAAY overwhelming. You could easily use half. Lemon Juice squeezed on top does help a bit, but man, cut down on the Italian Seasoning! I would not make this again without some adjustments.
These were the MOST delicious stuffed mushrooms I've ever had. I made a quadruple batch for my holiday party, and they were gone in the first 15 minutes! People are still complimenting me on these mushrooms. They were so easy to make, and the stuffing would be great with other vegetables, too, like tomatoes or peppers or even to stuff a chicken breast for seafood. I made the stuffing a day a head and refrigerated it overnight, which really gave the flavors a chance to mix. But if you do this, since the butter hardens the mixture, you'll need to set it out for about 30 minutes or so before you stuff the mushrooms or microwave it for a few minutes on no more than 30% power. AWESOME recipe!!
I don’t care about healthy; I added another stick of butter than the recipe called for. I also added all the liquor from both cans of clams. I bought one of those big bread crumb cans from the fryer isle pre-seasoned with Italian spices. I did dry the mushrooms a bit in the oven 10 minutes by themselves at 350 degrees. I figured with all the wet-works I added it might be wise. Man I was not prepared for how wonderful it tasted. So much flavor. I took what I could not eat, and that was plenty, to work the next day and I could not keep the cover closed. I pawned off 30 mushroom caps. They would take one mushroom and go back to their cube… wait five minutes and they would come back and take 3 or 4. Score.
The next day with the ton of stuffing left, I baked pre-spooned stuffing balls on a baking sheet for 15 minutes. Then I cored out to make caps using those small cherry tomatoes. Put the half cooked stuffing into the tomato caps. Added a little piece of mozzarella cheese on top, and then I baked them for the remaining 15 minutes. The key is not to turn the tomatoes completely into mush.
I plan on coring squash and cucumbers boats next time. I will let you know. It should be awesome. Truth is I think I would eat this stuffing if you fed it to me stuffed in a rock. Speaking of which, make sure you thoroughly clean your mushrooms. I had one that had some grit. It is easy to miss with all the hiding places for dirt in a mushroom. That would be embarrassing at work or a party.: )
Delicious 5+++ stars with the following changes per other reviews. Cut butter by 1/2 and used 1 can of clam juice in mixture. Cook caps upside down for 10-15 mins. to eliminate excess moisture. Sautee onion and garlic. I used 3 packs of reg. white mushrooms, but could have easily used 4 packs for the amount of mixture in this recipe. Received rave reviews. Thanks so much for the great recipe!! Try this one (w/ changes) and no one will be disappointed.
I had never made or had stuffed mushrooms in my life until now. GREAT RECIPE!! I catered a wedding and was complimented all night. People even asked for the recipe. I followed another review and added Italian seasoned breadcrumbs and cut the Italian seasoning in half. Perfect! I also made the mixture the night before, which made the seasoning blend perfectly. It was a bit time consuming, but a food processor would cut the prep time in half. (For those of you hunting...I found cans of chopped clams with the tuna fish cans in the grocery store.) Enjoy!
This was an absolute hit on Christmas Eve. Everyone loved. My brother couldn't stop eating them! I changed up just a bit from other's suggestions. Here is what I did different: 1. Substituted green onions for green peppers 2. Multiply the amount of mushrooms in the recipe by 1.5-you will have enough stuffing for that many mushrooms 3. Take the butter way down-use 1/3 of the amount called for, and use it in the stuffing-don't drizzle any on top at the end 4. I used all clams 5. Added juice from one can of clams
The end effect was incredible!
Excellent! On the advice of others I used 3/4 cup of butter for the stuffing mixture, but I drizzled olive oil on them instead of another 3/4 cup of the butter. It was one of the appetizers at thanksgiving dinner and I was proud at how they came out-thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Dinah's Stuffed Mushrooms
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 282
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