Preheat your oven to 350 degrees
Lightly oil your baking dish
Remove the stems from your mushrooms, wash them, and pat them dry. You can throw away the stems or use them for another recipe.
Mix together the Clams, onions, garlic salt, garlic, oregano, and 1 tablespoon of melted, cooled butter.
Add the Italian Breadcrumbs, egg, and saved clam juice to the mix and combine it well.
Add your cheeses (Romano, Parmesan, and Mozzarella) and mix it well.
Stuff your mushrooms with the mix (the recipe calls for 1 1/2 teaspoons per mushroom but I ended up using more - use what you feel comfortable with).
Place your stuffed mushrooms in the baking dish and poor the 1/4 cup of melted butter over the mushrooms.
Cover the baking dish and place in the oven for 35-40 minutes. Don't leave them in too long or the mushrooms will dry out - I would recommend checking them at about 35 minutes and deciding if you want to leave them in longer.
Remove the cover and sprinkle the mozzarella cheese on the top of the mushrooms. Cover and put back in for a few more minutes just to melt the cheese.
The mushrooms are best served hot.
I'm still getting it closer to my taste, but I think I would probably mince and add a teaspoon (or tablespoon depending on how strong you want the onion taste) of sweet onions and add some salt. I've also heard of replacing the clams with other seafood such as crab.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 156 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 96.6mg||30 %|
|Sodium 703.7mg||24 %|
|Potassium 315mg||8 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 16.7g|
|Protein 14.5g||21 %|
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Calories per serving: 285
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