Egyptian Pyramids Recipe #33677
One of the seven wonders of your kitchen!
by Mille® ™
37 min | 20 min prep
SERVES 4
- 12 fresh large mushrooms, washed and stems removed (extra large)
- 2 cloves garlic, finely chopped
- 2/3 cup plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons grated romano cheese
- 2 tablespoons olive oil
- 2 fluid ounces white wine
- 1 teaspoon chopped parsley
- 2 (6 ounce) cans minced clams, including juice
- 1/8 teaspoon pepper
- 2 tablespoons unsalted butter
- Preheat oven to 400°F.
- Finely chop the mushroom stems (you will need 1 cup – discard the rest).
- Mix together all the ingredients except the mushroom caps and butter.
- Stuff each mushroom, forming a mound.
- Lightly oil with several drops in a large enough baking pan so that all of the mushrooms just touch.
- Bake them for 15 minutes.
- Remove them from the oven and then set the oven to broil.
- Dab each top with butter and put them under the broiler only for a couple of minutes until the tops start to brown.
- Serve hot.
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5 stars