Clam-Stuffed Portobello Mushrooms

This is a restaurant-worthy appetizer for portobello mushrooms stuffed with clams, parsley, breadcrumbs, and Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 128 Calories

Ingredients

• 1 tablespoon Italian seasoning
• salt and freshly ground black pepper to taste
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 (6.5 ounce) can chopped clams, drained
• 1 pound portobello mushrooms
• 0.5 cup grated Parmesan cheese
• 0.25 cup extra-virgin olive oil, divided
• 0.66666668653488 cup panko bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.

Step 2

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.

Step 3

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.

Step 4

Fill mushroom caps with the mixture and place in the prepared pan.

Step 5

Bake in the preheated oven until sizzling, about 20 minutes.