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Clam and Walnut Stuffed Mushrooms
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Reviews
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By:
Thyra Davis
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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.
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INGREDIENTS
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20 large mushrooms
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1/2 cup butter or margarine
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1 clove garlic, minced
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1 can (10 ounces) minced or
whole baby clams, drained
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1 cup soft bread crumbs
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1/2 cup chopped walnuts
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1/4 cup chopped parsley
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1/4 teaspoon salt
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Parsley sprigs (optional)
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Walnut halves (optional)
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DIRECTIONS
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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.
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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.
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3:
Spoon stuffing into mushroom caps, piling high.
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4:
Bake at 350°F about 12 minutes, or until hot.
If desired, garnish with walnut halves and parsley sprigs.
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