Here is another recipe born from me trying to use up what I had on hand in the kitchen. Canned clams aren’t a staple in our house, but I had some leftover from making a pot of clam chowder over the holidays. I was satisfied when the result turned out to be these beautiful mushroom caps that only took me about a half-hour from start to finish. I served it with a salad to make a complete meal.
In fact, I was so satisfied with these, now I am just looking around to see what other happy accidents I can make with filling mushroom caps. Stay tuned!
Clam Stuffed Portobello Mushroom Caps
– 4 portobello mushroom caps, cleaned
– 2 cans of 6 1/2 oz chopped clams, drained
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 Tbsp minced garlic
– 1/2 cup shredded Parmesan
– 3/4 cup breadcrumbs
– 1/4 tsp each, salt and pepper
– 1 1/2 cups melted butter
1. Preheat oven to 350 and arrange the mushroom caps in a baking dish.
2. In a medium bowl mix the next 7 ingredients together, everything but the melted butter.
3. Add about half the melted butter, enough to make the mixture stick together.
4. Fill the mushroom caps equally with the clam mixture.
5. Drizzle the remaining melted butter over the top of the filled mushroom caps.
6. Bake for about 20 minutes, until the caps are tender and the filling is browned on top. Serve and enjoy!