Clam-Stuffed Portobello Mushrooms
Recipe by thedailygourmet from allrecipes.com
Dinner,Appetizer 40 Mins.
Ingredients
10
10 servings
- •¼ cup extra-virgin olive oil, divided
- •1 pound portobello mushrooms
- •1 tablespoon minced garlic
- •1 (6.5 ounce) can chopped clams, drained
- •⅔ cup panko bread crumbs
- •½ cup grated Parmesan cheese
- •1 tablespoon Italian seasoning
- •2 teaspoons chopped fresh flat-leaf parsley
- •salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
- Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
- Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
- Fill mushroom caps with the mixture and place in the prepared pan.
- Bake in the preheated oven until sizzling, about 20 minutes.
Nutritional Facts
Per 10 servings
- Calories: 128
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 1g
- Protein: 8g
- Sugar: 1g
Related Recipes
Stuffed Portobello Mushroom Caps
Stuffed Portobello Mushrooms with Egg and Pesto
Broiled Portobello Mushrooms with Sauteed Vegetables
Pasta with Clam Sauce
Portobello Sandwiches
Grilled Stuffed Portobello Mushroom Caps
Stuffed Portobello Mushrooms with Ground Chicken and Cheese
Grilled Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Portobello Mushroom and Rice Stew
Chicken and Orzo Stuffed Portobello Mushrooms
