Clam-Stuffed Mushrooms Recipe #242267
From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. Sounds like an easy appetizer.
by Oolala
40 min | 20 min prep
SERVES 12 , 2 dozen mushroom caps
- 24 large mushrooms
- 1/3 cup butter or margarine, melted
- 1 (8 ounce) can minced clams, drained and rinsed
- 3 tablespoons green onions, the white part only, thinly sliced
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove, minced
- 3/4 cup mayonnaise
- 1/2 teaspoon prepared mustard
- 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.
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5 stars