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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Place in an ungreased 15-in. x 10-in. x 1-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. Yield: 2 dozen.
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