Champignons Farcis (Clam-Stuffed Mushrooms)
Recipe: #18945
May 11, 2015
Categories: Side Dishes, Appetizers, Mushrooms, French, Fathers Day, Mothers Day Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Clams, more
"Adapted from House and Garden's New Cookbook."
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (126.3 g)
- Calories 196.9
- Total Fat - 14.3 g
- Saturated Fat - 7.6 g
- Cholesterol - 46.3 mg
- Sodium - 525.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.1 g
- Sugars - 3.2 g
- Protein - 12.3 g
- Calcium - 85.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Remove mushrooms stems and mince finely. Reserve stems and caps.
Step 3
Melt butter in a skillet and saute onions until tender, 2-3 minutes.
Step 4
Add mushroom stems and cook, stirring frequently, 4 minutes.
Step 5
Add clams, salt, pepper, nutmeg and parsley, and mix well.
Step 6
Remove and let cool.
Step 7
Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
Step 8
Bake 5 minutes.
Step 9
Divide clam mixture among mushroom caps.
Step 10
Drizzle with a little more melted butter.
Step 11
Bake 5 minutes, or until beginning to brown.
Tips
No special items needed.
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