STUFFED MUSHROOMS WITH CLAMS RECIPES

Name: Stuffed Mushrooms
Total time: 25 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, at room temperature; 2 tablespoons finely chopped parsley; 1 tablespoon minced shallot; 2 teaspoons minced garlic; Kosher salt and black pepper; 1/2 cup plain panko bread crumbs; 2 dozen small cremini mushrooms (about 1 pound), stemmed; 2 tablespoons extra-virgin olive oil

STUFFED MUSHROOMS RECIPE - NYT COOKING

Stuffed Mushrooms Recipe - NYT Cooking image

These fun hors d’oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that’s golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.

Provided by Kay Chun

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped parsley
1 tablespoon minced shallot
2 teaspoons minced garlic
Kosher salt and black pepper
1/2 cup plain panko bread crumbs
2 dozen small cremini mushrooms (about 1 pound), stemmed
2 tablespoons extra-virgin olive oil

Steps:

Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

STUFFED MUSHROOMS RECIPE | MYRECIPES

Stuffed Mushrooms Recipe | MyRecipes image

Olive Garden is famous for its generous portions of classic Italian dishes: pasta, pizza, breadsticks and that endless salad. The clam-stuffed mushrooms are a treat as a starter. Go out for a batch tonight, or try our easy at-home version.

Provided by MyRecipes

Yield 4 (as an appetizer)

Number Of Ingredients 11

Ingredients

2 (8 oz.) packages small white mushrooms
2 tablespoons salted butter
Salt and pepper
1 clove garlic, chopped
⅔ cup grated Parmesan
3 ounces cream cheese
3 tablespoons canned minced clams, drained
2 tablespoons dry bread crumbs
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
⅓ cup grated mozzarella

Steps:

Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.
Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.
Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella and remaining Parmesan.
Bake until tender, 30 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 279 calories, CarbohydrateContent 12 g, CholesterolContent 61 mg, FatContent 20 g, FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 12 g, SodiumContent 732 mg

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