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Clam and Walnut Stuffed Mushrooms
 
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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.


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 salt
1/4 teaspoon black pepper
Parsley sprigs (optional)
Walnut halves (optional)


DIRECTIONS
1: 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.
 
2: 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.
 
3: Spoon stuffing into mushroom caps, piling high.
 
4: Bake at 350°F about 12 minutes, or until hot. If desired, garnish with walnut halves and parsley sprigs.
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