Ingredients for Deviled Clam Mushrooms
- 1 pound fresh button mushrooms, cleaned
- 2 tablespoons margarine
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (6 1/2 ounce) can minced clams, drained
- 0 Fresh Breadcrumb
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
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How to Make Deviled Clam Mushrooms
- Preheat oven to 400°F (200°C). Remove mushroom stems and finely chop them. Set aside.
- Brush mushroom caps generously with 2 tablespoons of melted margarine.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook until fragrant and softened (about 1 minute).
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Add 1/2 cup of chopped mushroom stems, 1/2 cup of chopped clams (canned, drained), 1/4 cup of heavy cream, 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste. Stir well to combine.
- Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Spoon the clam mixture generously into each mushroom cap.
- Arrange the stuffed mushroom caps in a shallow baking pan.
- Bake for 8-10 minutes, or until the mushrooms are tender and the filling is bubbly and heated through.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
2g
Carbs
2g
