Clam and Cheese Stuffed Mushrooms


  • 8 - 12 whole mushrooms
  • 1 (6 oz.) can of minced clams, drained (save 1/4 cup of clam juice for stuffing)
  • 1 green onion, chopped fine
  • 1/2 tsp. fresh garlic, minced
  • 1/8 tsp. garlic powder
  • Dash of salt
  • 1 tbsp. butter, melted and cooled
  • 1 tsp. oregano
  • 1/2 cup Italian bread crumbs
  • 1 egg, beaten
  • 1 tbsp. melted butter (cooled)
  • 3 tbsp. finely grated Parmesan cheese
  • 2 tbsp. Mozzarella cheese, finely grated (for stuffing)
  • 1/4 cup butter, melted
  • 1/4 cup Mozzarella cheese, finely grated (for garnish)
  • Fresh parsley, diced (for garnish)

Preheat oven to 350 degrees F.

Gently wash mushrooms using a damp paper towel and remove stems; pat dry. 

In a mixing bowl, place clams, onions, minced garlic, garlic powder, salt, 1 tbsp. melted butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and reserved clam juice and blend. Stir Parmesan cheese and 2 tbsp. Mozzarella cheese 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 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour 1/4 cup melted butter over mushrooms. Cover and bake for about 35-40 minutes. Remove cover, sprinkle 1/4 cup freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.

by The Savvy Kitchen