The combination of corn and cauliflower in this casserole is fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 20 mushrooms |
Ingredients
- 20 fresh mushrooms, stems removed
- 2 (6.5 ounce) cans minced clams, drained
- 2 cloves garlic, peeled and minced
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- ¾ cup dry bread crumbs
- ½ cup chopped green bell pepper
- 2 tablespoons dried parsley
- 2 tablespoons Italian-style seasoning
- ground black pepper to taste
- 1 ½ cups butter, melted
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Arrange mushroom caps hollow side up in the baking dish.
- In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
- Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 19 g |
| Sodium | 412 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great but I used some of the clam juice to moisten the batter with 1/4 cup melted butter and then drizzled the other 1/4 cup butter on top before baking. My 7 year old daughter really enjoyed this, I will definitely make this again
First time making them and they turned out pretty well. They held up and from what I was told by my husband tasted very good. I will make them again.
Fantastic! The flavor was amazing. I took the advice of another reviewer and baked the mushrooms first to get rid of some of the moisture. Next time I’m going to use mixture in clam shells.
a little less butter for me but lots of compliments it was delishous!
Easy to make and yummy!
yum would make again.
Good, but a bit too onion-y for me. I also only used a half cup of butter.
It was DELICIOUS!!! I made it according to the recipe, but left the peppers out as we don’t care for them. My husband LOVED it, it was so tasty and delicious! I will make this for my families on Holidays from now on!!!
I made this exactly as stated in the recipe and we loved the results. I’ll be making these again thank you.
Absolutely delicious! I only had 6 large fairly large portobello caps, so I halved the stuffing. Next time I think I would decrease the green pepper a bit, and double the clams. SO GOOD!
Made these for some guests this weekend. Everyone raved at the results. I only used half the requested butter since I’m trying to watch my calories but they still turned out great.
I used a little less butter and a more cheese but these are now a requirement at my family functions, thanks for the recipe!
Amazing! I haven’t made these in years but I still dream about them haha. I’ll make them again soon
This recipe is absolutely amazing! I made 30 mushrooms and they all went in 5 minuets. Everyone kept telling me how delicious they were. I will definitely be using this recipe a lot.
These are delicious. The only thing I do differently is , before stuffing, dip the mushrooms in melted butter. The texture after baking is so much better than dried out.
I liked it with a third less Italian seasoning, one cup butter with 1/4 cup reserved for top, a little clam juce from the can, fresh parsley or a little less dried, could be good with Italian sausage, too
Yes! If you’re thinking of making these stop thinking and do it. A few tips from my experience: I used 1/2 c butter, 1/4 olive oil, and the juice from 1 can of clams (still seems like a lot of butter). By the time my mixture was moist, I used about 3/4ths of the liquid (didn’t drizzle before going into the oven). We are big garlic lovers so I doubled the amount which was perfect for our taste. I used cremini (“normal”) mushrooms, which created a perfect bite-sized morsel, but be prepared if you do that, you’ll need more like 50 mushrooms than 20. I didn’t put mozzarella on and while every loved the first few we tasted we all agreed mozzarella would be the perfect compliment. So I actually put them back in the oven covered in mozzarella for a a few minutes and they were even better than before. So I wouldn’t skip that step (I’d read a couple of reviews that mentioned they didn’t add the mozzarella but I believe it’s a great addition). This is definitely going on the list of one of our family favorites. Thanks for sharing!
I made these exactly as the recipe says and they are PHENOMENAL! I’ve been looking for a stuffed mushroom recipe for a long time and this one is stellar. It is now my signature recipe and is requested at every event!
Delicious! I modified, used 1/2 the butter and did not use Italian seasoning. I didn’t have mozarella, so I substituted mexican mix cheese and used fresh parsley.
Great recipe! I used Italian seasoned bread crumbs and canned minced clams and added juice from clams. The bigger mushrooms work better. Will be making these again.
Very good flavor. Served these on Christmas eve and there were mixed reviews. The only thing I would change would be cutting the Italian seasoning in half, I found it a bit over powering. What I really liked about this recipe was that it wasn’t heavy like the recipes that call for a lot of cheeses. I was serving a lot of heavy appetizers already so this was a good addition. Pretty sure they were a huge hit with my father because he kept saying “one more” but would grab another as soon as he had finished it. Another bonus – these were easily converted to gluten free because I used gluten free bread crumbs. I would make these again and the only change will be less Italian seasoning. Also – I made the filling a day in advance. Right before I made them I added the butter, stuffed the mushrooms and topped with cheese. They came out great.