Clam Stuffed Mushrooms Food

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DINAH'S STUFFED MUSHROOMS



Dinah's Stuffed Mushrooms image

Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.

Provided by DEBNJAMES

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 12

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
1 small onion, finely chopped
¾ cup dry bread crumbs
½ cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 ½ cups butter, melted
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Arrange mushroom caps hollow side up in the baking dish.
  • In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
  • Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
  • Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 11.2 g, Cholesterol 106 mg, Fat 31.3 g, Fiber 1.5 g, Protein 15.5 g, SaturatedFat 19.1 g, Sodium 412 mg, Sugar 1.8 g

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)



Olive Garden Stuffed Mushrooms (Copycat) image

We LOVE Olive Garden's stuffed mushrooms and were thrilled to find this recipe at the Copykat website!

Provided by Molly53

Categories     Cheese

Time 45m

Yield 8-12 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

8 -12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

Steps:

  • Preheat the oven to 350°F.
  • Lightly oil a small baking dish.
  • Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
  • Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
  • Add Italian bread crumbs, egg, clam juice, mixing well.
  • Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
  • Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
  • Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
  • Cover and place in oven for about 35- 40 minutes.
  • Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
  • Garnish with freshly diced parsley.
  • Serve hot.

Nutrition Facts : Calories 293.1, Fat 20.3, SaturatedFat 11.8, Cholesterol 109.1, Sodium 618.8, Carbohydrate 13.6, Fiber 1.3, Sugar 1.9, Protein 14.7

CLAM-STUFFED MUSHROOMS RECIPE - (4.2/5)



Clam-Stuffed Mushrooms Recipe - (4.2/5) image

Provided by doran65

Number Of Ingredients 13

16 ounces large button mushrooms, stemmed
1 (6.5-ounce) can minced clams, undrained
6 tablespoons bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup green bell pepper, diced small
1/2 small onion, diced small
1 clove garlic, minced
1 tablespoon dried parsley
1 tablespoon dried oregano
1/4 teaspoon salt
Freshly ground black pepper
3 to 4 tablespoons melted butter, as needed
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • 1 Preheat oven to 350ºF. Clean stemmed mushrooms and place open side down in a 9X13 glass baking dish. Bake 10-15 minutes. Remove from oven and soak up any liquid with paper towel. 2 While mushrooms are baking, drain clams, reserving packing water. Combine clams, bread crumbs, Parmesan cheese, bell pepper, onion, garlic, parsley, oregano, pepper, and salt in a bowl. Mix to combine. Add desired butter and 2 tablespoons reserved clam juice. Stir until moistened. Add more butter or clam juice if needed. 3 Stuff mushrooms with clam mixture. Top each with a little mozzarella. Bake 30 minutes in middle of oven, until cheese is browned. Serve warm

CLAM-STUFFED MUSHROOMS



Clam-Stuffed Mushrooms image

Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

24 large fresh mushrooms
2 cans (6-1/2 ounces each) minced clams, drained
3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped green pepper
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons Italian seasoning
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
1-1/2 cups butter, melted, divided
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 140 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 220mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

23 WAYS TO COOK CLAM



23 Ways To Cook Clam image

It's clam party time! Try these 23 clam recipes that you can serve your friends and family for your next party.

Provided by Renee' Groskreutz

Number Of Ingredients 23

Clam Scampi
New England Clam Chowder
Clam Casino
Green Clam Coconut Curry
Clam Dip
Clams Arrabiata
Beer-Steamed Clams
Seafood Paella
Clam & Mussel Toast
Frutti Di Mare
Clam-Stuffed Mushrooms
Gnocchi & Clams
Grilled Clams In Tomato Basil Broth
Linguine & Almond Clams
Clam Fregola
Bacon, Clam & Corn Pizza
Baked Potatoes With Clams
Japanese Clam Soup
Fried Clams & Tartar Sauce
Caesar Cocktail
Buffalo Fried Clam Sandwich
Clam Spring Rolls
Rhode Island Clam Cakes

Steps:

  • Choose your favorite recipe from our list of clam recipes!
  • Turn it into a fantastic home-cooked meal!
  • Leave a comment on our Facebook page and share your new dish.

CLAM STUFFED MUSHROOMS



Clam Stuffed Mushrooms image

These are a real hit at our family gatherings and we make them with clams rather than crab meat for those who are allergic to shellfish

Provided by Katrina Freed

Categories     Other Appetizers

Time 45m

Number Of Ingredients 9

3 pkg small white mushrooms
1 clove garlic
1 c grated parmesan
4 1/2 oz cream cheese
4 1/2 Tbsp canned minced clams, drained
3 Tbsp dry bread crumbs
1 1/2 tsp italian seasoning
3 Tbsp fresh chopped parsley
1/2 c mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F
  • 2. Clean mushrooms, remove stems and set aside. Set mushrooms on paper towels to drain
  • 3. Chop stems and place in a mixing bowl
  • 4. Add creamed cheese, garlic, grated Parmesan cheese, clams, bread crumbs, seasoning and half the parsley to stems and mix well.
  • 5. Pour 4 tablespoons of water into a baking dish and place filled mushrooms in dish in a single layer
  • 6. Sprinkle with mozzarella cheese and half the parsley. Bake at 350 for 30 minutes. Remove from oven and sprinkle with the remainder of the parsley. Allow to cool before serving

CLAM-STUFFED PORTOBELLO MUSHROOMS



Clam-Stuffed Portobello Mushrooms image

This is a take on an appetizer I used to order at a chain Italian restaurant.

Provided by thedailygourmet

Categories     Stuffed Mushrooms

Time 40m

Yield 10

Number Of Ingredients 9

¼ cup extra-virgin olive oil, divided
1 pound portobello mushrooms
1 tablespoon minced garlic
1 (6.5 ounce) can chopped clams, drained
⅔ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
  • Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
  • Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
  • Fill mushroom caps with the mixture and place in the prepared pan.
  • Bake in the preheated oven until sizzling, about 20 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 120.1 mg, Sugar 0.9 g

CLAM-STUFFED MUSHROOMS



Clam-Stuffed Mushrooms image

From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. Sounds like an easy appetizer.

Provided by Oolala

Categories     Onions

Time 40m

Yield 2 dozen mushroom caps, 12 serving(s)

Number Of Ingredients 10

24 large mushrooms
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) can minced clams, drained and rinsed
3 tablespoons green onions, the white part only, thinly sliced
1 tablespoon parsley, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
3/4 cup mayonnaise
1/2 teaspoon prepared mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove mushroom stems (and reserve), leaving caps intact and set aside.
  • Chop stems and saute in butter for 10 minutes.
  • Add clams, onions, parsley, salt, pepper, and garlic.
  • Saute for 5 minutes.
  • Stuff mushroom caps with mixture and place in a lightly greased baking dish.
  • Chill.
  • Combine the mayonnaise and mustard; place a dollop on each mushroom.
  • Bake for 10-15 minutes.
  • Serve hot.

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  • Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.
  • Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.
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  • Mediterranean-Style Steamed Clams Recipe. Steamed clams – kinda sounds a bit too basic, but wait until you hear what goes in the broth it’s steamed in.
  • Garlic Butter Steamed Clams. Here’s another steamed recipe that’s also simple, yet bursting with flavor. This time, the clams are cooked in garlic, butter, lemon, and fresh herbs.
  • White Clam Pizza. Garlic and clams star this highly addictive pizza! I can never limit myself to just one slice. New Haven-style pizza is rich and creamy, and doesn’t contain tomato sauce.
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  • Clean mushrooms well, removing steams and also removing gills, if desired. Removing the gills isn't necessary, but if you don't the butter sauce will turn brown. Gills can be removed with the tip of a spoon lightly scraped against the mushrooms. Preheat oven to 350 degrees F.
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In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan.
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