Ingredients for Stuffed Mushrooms The Best I Ve Ever Had
- Button Mushrooms
- 1 (6 ounce) can minced clams, drained (reserve 2 tablespoons of clam juice)
- Garlic Clove
- Parmesan Cheese
- White Onion
- Italian Seasoned Breadcrumbs
- Green Bell Pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- Black Pepper
- Margarine
- Part Skim Mozzarella Cheese
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How to Make Stuffed Mushrooms The Best I Ve Ever Had
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch glass casserole dish.
- Arrange approximately 1 pound of large mushroom caps, hollow-side up, in the prepared dish.
- In a medium bowl, combine: 1 (6 ounce) can minced clams, drained (reserve 2 tablespoons of clam juice), 2 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped onion, 1/2 cup breadcrumbs, 1/2 cup finely diced bell pepper (any color), 2 tablespoons chopped fresh parsley, 1 teaspoon Italian seasoning, and 1/4 teaspoon black pepper.
- Stir in 3 tablespoons melted butter and 1 tablespoon of the reserved clam juice until the mixture is moist and holds its shape. Add more clam juice if needed.
- Generously fill each mushroom cap with the clam mixture. Sprinkle the tops with 1/2 cup shredded mozzarella cheese.
- Drizzle the remaining 1 tablespoon of melted butter evenly over the stuffed mushrooms.
- Bake for 30-35 minutes, or until the mushrooms are tender and the cheese is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
11g
Carbs
1g
