Clam and Walnut Stuffed Mushrooms Recipe

1      Reviews by:    Thyra Davis   Clam and Walnut Stuffed Mushrooms Recipe stuffs mushrooms with a mixture of butter, garlic, baby clams, bread crumbs, chopped walnuts, parsley and black pepper and then bakes all to a delicious and tasty stuffed mushroom dish. Food Category:    Appetizers Cuisine Origin:    Midwestern    Servings:20 Nutrition facts:91 calories6.9 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   12 Minutes Total Time:   42 Minutes

INGREDIENTS

• 20 large mushrooms
• 1/2 cup butter or margarine
• 1 clove garlic, minced
• 1 can (10 ounces) minced or whole baby clams, drained
• 1 cup soft bread crumbs
• 1/2 cup chopped walnuts
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Parsley sprigs (optional)
• Walnut halves (optional)

DIRECTIONS

• Rinse mushrooms and pat dry. Remove stems and chop(about 1 cup); set aside. Melt butter in a large skillet. Use about 3 tablespoons of melted butter to brush on mushroom caps. Place caps in a shallow pan.
• To butter remaining in skillet, add garlic and reserved chopped mushroom stems; saute 2 minutes. Add clams, bread crumbs, nuts, parsley, salt, and pepper; mix well.
• Spoon stuffing into mushroom caps, piling high.
• Bake at 350°F about 12 minutes, or until hot. If desired, garnish with walnut halves and parsley sprigs.

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