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Dinah's Stuffed Mushrooms
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Savory stuffed mushroom caps with clam filling, even tastier than popular chain restaurant's. Top with lemon wedges for extra zing!
Ingredients:
- 20 fresh mushrooms, stems removed
- 2 (6.5 ounce) cans minced clams, drained
- 2 cloves garlic, peeled and minced
- 0.5 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 0.75 cup dry bread crumbs
- 0.5 cup chopped green bell pepper
- 2 tablespoons dried parsley
- 2 tablespoons Italian-style seasoning
- ground black pepper to taste
- 1.5 cups butter, melted
- 0.5 cup shredded mozzarella cheese
Instructions:
- Preheat your oven to a cozy 350 degrees F (175 degrees C) and give a 9x13 inch baking dish a gentle greasing.
- Place mushroom caps in the baking dish, with the hollow side facing up.
- Combine minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning, and black pepper in a bowl. Gradually add in about half of the butter until the mixture reaches a slightly moist consistency.
- Fill mushroom caps generously with the clam mixture, sprinkle mozzarella cheese on top, and drizzle with the remaining butter.
- Bake in the oven until lightly browned, about 30 minutes.