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Clam-Stuffed Portobello Mushrooms
Clam-Stuffed Portobello Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elegant portobello mushrooms filled with savory clams, fresh parsley, crispy breadcrumbs, and tangy Parmesan - a gourmet appetizer.
Ingredients:
  • 0.25 cup extra-virgin olive oil, divided
  • 1 pound portobello mushrooms
  • 1 tablespoon minced garlic
  • 1 (6.5 ounce) can chopped clams, drained
  • 0.66666668653488 cup panko bread crumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons chopped fresh flat-leaf parsley
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease a 9x13-inch pan with 2 tablespoons of flavorful olive oil.
  • Clean the mushrooms by gently scrubbing them with a dry vegetable brush to remove any dirt, then separate the stems from the caps. Using a small spoon, carefully remove the dark gills to create space for stuffing; discard the gills. Finely chop the mushroom stems and set them aside.
  • Heat the remaining olive oil in a skillet over medium heat. Sauté the garlic and mushroom stems for 4 to 5 minutes, stirring constantly. Remove from heat and mix in the clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper until well combined.
  • Spoon the filling into the mushroom caps and arrange them in the pan.
  • Bake until bubbly and golden, for approximately 20 minutes in the preheated oven.

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