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Stuffed Mushrooms




Source of Recipe


Ron Douglas


List of Ingredients




Stuffed Mushrooms


8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam
juice for stuffing)
1 Green Onion (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter


Recipe





Wash and remove stems from mushrooms, pat dry. In mixing bowl place
clams, onions, garlic salt, minced garlic, butter and oregano. Mix
through and blend well. Add Italian bread crumbs, egg, clam juice and
blend. Stir cheeses in clam stuffing and mix well. Place clam mixture
inside mushroom cavity and slightly mound clam mixture. You should be
able to stuff between 8 - 12 mushrooms depending on the size of
mushrooms. Place mushrooms in slightly oiled baking dish. Pour butter
over mushrooms. Cover and place in a preheated oven at 350º for about
35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella
cheese on top and pop back in oven just so the cheese melts slightly,
garnish with freshly diced parsley

.