Linda's Italian Stuffed Mushrooms
Source of Recipe
Linda
List of Ingredients
30 lg. fresh button mushrooms, stems removed then chopped fine, and set aside for filling
1 6.5 oz. cans minced clams, juices added
1 6 oz. can crab
2 cloves garlic, peeled, and minced
1/2 c. Parmesan cheese, grated
1 small onion, finely chopped
3/4 c. Italian bread crumbs
1 egg
2 green onions, finely chopped
2 T. dried parsley
1 T. Italian Seasoning
ground black pepper, to taste
3/4-1 c. unsalted butter, melted, divided
1 8 oz. pkg. Mild Cheddar And Monterey Jack cheese, shredded
juice of 1/2 lemon
other 1/2 lemon squeezed on top before serving, optional
Recipe
Preheat oven to 350.
Lightly grease a 9x13" baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a med. bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian 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.
Drizzle with remaining butter.
Bake for 20 mins., or until lightly browned.
Add Cheddar/Jack Cheese on top, and return to oven for 10 more mins., or until cheese is melted.
Squeeze with fresh lemon juice before serving, if you like.
Makes 6 servings
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