Ingredients
- 12 large fresh mushrooms
- 1 (6 ounce.) can clams, drained and finely minced -- reserving 1/4 cup of the clam juice to add to the stuffing
- 1 green onion, chopped finely
- 1 small garlic clove, minced
- 1/4 teaspoon cayenne pepper, or adjust to heat level
- 1/2 teaspoon seasoned salt
- 1 tablespoon melted butter, cooled
- 1/2 teaspoon dried oregano (rubbed between fingers to release the flavor)
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup finely shredded mozzarella cheese (more to sprinkle on top afer baking)
- Melted butter, for topping
How to Make
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Step 1: Wash and remove stems from mushrooms; pat dry using paper towels (save stems to use for another recipe).
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Step 2: In mixing bowl place minced clams, green onion, minced garlic, cayenne, seasoned salt, melted butter and dried oregano; mix thoroughly. Add bread crumbs, egg, clam juice; mix to combine. Add in Parmesan cheese and 1/4 cup finely shredded mozzarella; mix well to combine.
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Step 3: Spoon the mixture inside each mushroom cap placing slightly mounded. Place mushrooms in slightly oiled baking dish. Drizzle the melted butter over each mushroom.
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Step 4: Cover lightly with foil and place in a preheated 350 degree F oven 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.
We hope you enjoy this recipe!
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