Seasoned clams and breading provide a delicious stuffing for large fresh mushrooms. This wonderful appetizer features an exciting array of flavors and textures. It's certain to impress!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
394 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Step 2
Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside.
Step 3
In a small saucepan over medium heat, melt 1/2 cup butter. Place reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in green onions, sherry, minced clams and 1/2 their reserved juice (discard remainder), garlic, bread crumbs, pepper, Italian-style seasoning and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Allow mixture to cool approximately 5 minutes.
Step 4
Fill the mushroom caps generously with the mixture. Drizzle with melted butter.
Step 5
Bake in the preheated oven 20 to 25 minutes, until lightly browned. Serve with lemon wedges.
Ingredients
½ cup butter
½ cup butter, melted
1 tablespoon all-purpose flour
⅓ cup sherry
ground black pepper to taste
⅓ cup chopped green onions
⅓ cup grated Romano cheese
½ cup seasoned bread crumbs
1 teaspoon Italian-style seasoning
1 lemon - cut into wedges, for garnish
½ cup bacon bits
3 cloves garlic, peeled and minced
24 large fresh mushrooms
1 (16 ounce) can minced clams, drained with juice reserved
