CLAM-STUFFED MUSHROOMS
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
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.
STUFFED CLAMS
Steps:
- Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter. Add to chopped clams, and season with salt, pepper and garlic.
- Add the clam mixture to crushed Ritz crackers and 1/4 cup of melted butter until the mixture holds together but is not too greasy.
- Stuff the clam shells with the mixture and bake for about 15 minutes at 350 degrees.
- Garnish with a lemon wedge.
CLAM-STUFFED MUSHROOMS RECIPE - (4.2/5)
Provided by doran65
Number Of Ingredients 13
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
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
BAKED STUFFED CLAMS
My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)
Provided by Danielle Merk
Categories Appetizers and Snacks Seafood
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g
BAKED CLAM "STUFFIES"
These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.
Provided by Michael Ruhlman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
- Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
- After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
- Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
- When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
- Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
- Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
- Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.
STUFFED CLAMS
From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 32m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place a layer of rock salt in the bottom of your baking pan to nestle the clams securely and to prevent the juice from running out when the clams open.
- Preheat the oven to 400°F.
- Scrub the clams well and place in prepared pan.
- Place in the oven until the clams begin to open.
- Take out of the oven, remove from the shells, reserving the juice.
- Reduce the oven heat to 350°F.
- Chop the clam meat well and combine with the clam juice, mushrooms, bacon, parsley, salt and pepper.
- Add enough bread crumbs to thicken, so that the mixture will hold its shape in the shells.
- Mix thoroughly and fill the clam shells.
- Sprinkle with bread crumbs and place a small piece of butter on each stuffed shell.
- Bake until brown on top, about 12 minutes.
Nutrition Facts : Calories 119.4, Fat 6, SaturatedFat 1.8, Cholesterol 37.3, Sodium 144, Carbohydrate 2.8, Fiber 0.1, Sugar 0.2, Protein 12.8
CLAM-STUFFED MUSHROOMS
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
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.
CLAM-STUFFED PORTOBELLO MUSHROOMS
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
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
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- Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.
- Drain clams, reserving 2 tablespoons liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.
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