Stuffed Mushrooms Casino Recipe - Allrecipes.com
Stuffed Mushrooms Casino Recipe
  • READY IN 45 mins

Stuffed Mushrooms Casino

Recipe by  

"This appetizer is a combination of two of my favorites -- stuffed mushrooms and clams casino."

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Ingredients Edit and Save

Original recipe makes 24 stuffed mushrooms Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside.
  3. In a small saucepan over medium heat, melt 1/2 cup butter. Place reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in green onions, sherry, minced clams and 1/2 their reserved juice (discard remainder), garlic, bread crumbs, pepper, Italian-style seasoning and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Allow mixture to cool approximately 5 minutes.
  4. Fill the mushroom caps generously with the mixture. Drizzle with melted butter.
  5. Bake in the preheated oven 20 to 25 minutes, until lightly browned. Serve with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

I loved this recipe! I made these for a large group and it was the first time I made stuffed mushrooms in my life. Someone asked me what store I bought them from because they tasted too good to be homemade??? Anyway, an important note for those going to make this. #1 - Use REAL bacon bits, NOT the crunchy bacon flavored salad toppings, because that is all I had and the bacon flavor was a little too strong that way. #2, the recipe takes a little more time than it says, but highly worth it - just give yourself some more time. #3 Also the recipe as listed says that it serves 8 by making 24 mushrooms. Increase this number, these are so good most of your guests will want to eat more than 3 each.

 
Most Helpful Critical Review
Nov 20, 2007

taste okay, kind of salty

 
Mar 11, 2003

This recipe is TO DIE FOR. I just made these mushrooms for a New Year's Eve party and they were a smashing success. I got two recipe requests for it, the ultimate compliment. And the recipe is easy to boot! Thanks for sharing.

 
Mar 11, 2003

I really liked this recipe but there are two changes I would make the next time. They seemed to take a longer time to cook in the oven so I finished them in the broiler. Next time I will use the broiler at less time than the recipe calls for in the oven. It also needed mozzerella cheese added to the top before broiling. The filling was incredible!

 
Jun 22, 2006

These stuffed mushrooms were a hit on Thanksgiving! I might have used too much butter, because they seemed a bit greasy. Also, try using unsalted butter, or less bacon for this recipe as it did come out a little too salty for my taste, BUT there were NO leftovers!!

 
Oct 26, 2009

I was looking for a recipe to make seafood baked clams and then I came across this. I followed this recipe and added fresh chopped clams, 2 cans of minced clams and 2 cans of crabmeat. It came out delicious. Thank you!

 
Dec 13, 2004

These were wonderful! I normally try not to make changes to a recipe until I try it once, but I made several changes out of necessity on this one and they turned out well. I didn't have green onion, so I used yellow onion (grated- 1/4c.). I also cut the butter that you drizzle before baking to 1/4 c. instead of 1/2 c. These are very rich, but extremely tasty. This was my first try at stuffed mushrooms and they were easier than expected. I will definitely make this recipe again.

 
Jun 01, 2004

these are addicting! the added butter (to drizzle) is not necessary. best served with tabasco sauce- just like with baked clams.

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 702 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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