Pretty simple, but they seem complicated from afar. I know everyone reading this has seen these on an appetizer menu in a restaurant somewhere. Once you cap the mushrooms take the stems and chop them up into small pieces. Take your other ingredients, and chop them up into small pieces as well. Merge the onions, stems, clams, spices and breadcrumbs in a bowl. The key to this recipe is the breadcrumbs, because it adds that “stuffing” aspect and flavor. Once you have the thickness going in the bowl, it should be easy to take a scoop and put it in the mushroom.
I recommend heating the capped mushrooms for 15 minutes in oil in the oven before stuffing them and then putting them back in the oven for 15 -25 minutes. Heat at 350 degrees.
Serve with lemon! Enjoy!
6-8 large capped white mushrooms (use the stems in the recipe)
half cup plain breadcrumbs
1 can diced clams (with juice)
1 tablespoon oregano
1 tablespoon pepper
1 tablespoon parsley
1 chopped onion
1/4 cup of Chopped Stems form mushrooms
