Enjoy these delicious restaurant-style stuffed mushrooms with a flavorful clam stuffing, three types of cheese, and a buttery finish. This easy copycat recipe combines savory ingredients for an impressive appetizer or side dish perfect for any occasion.
Total Time:1 hour
Yield:12 servings
Ingredients
Mushrooms
8 to 12 large mushrooms
Clam Stuffing
1 (6 ounce) can minced clams, drained, reserving 1/4 cup clam juice
1/4 cup finely grated Mozzarella cheese (for garnish)
1/4 cup melted butter (for garnish)
Freshly diced parsley for garnish
Fresh lemon wedges for serving
Instructions
Preheat Oven: Preheat the oven to 350°F (175°C). Lightly oil a small baking dish to prevent sticking.
Prepare Mushrooms: Gently wash and stem the mushrooms, then pat them dry using paper towels. Reserve the mushroom stems for another recipe if desired.
Make Clam Mixture: In a mixing bowl, combine the minced clams, finely minced green onion, minced garlic, garlic salt, melted and cooled butter, and oregano. Add the Italian-style breadcrumbs, beaten egg, and the reserved 1/4 cup clam juice. Mix thoroughly to evenly incorporate all ingredients. Stir in the Parmesan, Romano, and 2 tablespoons of Mozzarella cheeses.
Stuff Mushrooms: Using a teaspoon, fill each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly above the rim of the cap for a generous filling.
Arrange and Bake: Place the stuffed mushrooms in the oiled baking dish. Drizzle the 1/4 cup of melted butter evenly over the mushrooms. Cover the dish with foil and bake in the preheated oven for 35 to 40 minutes until the mushrooms are tender.
Add Topping and Melt Cheese: Remove the foil cover carefully. Sprinkle the remaining 1/4 cup grated Mozzarella cheese evenly over the stuffed mushrooms. Return the dish to the oven briefly until the cheese melts and becomes bubbly.
Garnish and Serve: Garnish the baked stuffed mushrooms with freshly diced parsley. Serve warm alongside fresh lemon wedges, squeezing the lemon over the mushrooms to enhance the flavor.
Notes
To make this gluten free, use gluten free Italian-style breadcrumbs.
Reserved mushroom stems work well in soups, stocks, or finely chopped for stuffing mixtures.
If you prefer a stronger garlic flavor, increase the minced garlic to 1 teaspoon.
For a richer taste, use unsalted butter and adjust garlic salt to taste.
These stuffed mushrooms can be prepared in advance and baked just before serving.
To keep mushrooms from releasing too much moisture during baking, choose large, firm mushrooms and pat them dry thoroughly.
