Description
These Delicious Restaurant-Style Stuffed Mushrooms are a perfect appetizer to impress your guests. Featuring a savory clam and cheese filling with Italian-seasoned breadcrumbs, baked to golden perfection. Easily prepped and bursting with flavor, they make a delightful starter or party treat.
Ingredients
Scale
Mushrooms
- 8 to 12 large mushrooms (white button, cremini, or portobello)
Filling
- 1 can (6 ounce) minced clams (drained, reserve 1/4 cup clam juice)
- 1 green onion (finely minced)
- 1 large beaten egg
- 1/2 teaspoon minced garlic
- 1/8 teaspoon garlic salt
- 1/2 cup Italian-style breadcrumbs
- 1 teaspoon oregano
- 1 tablespoon butter (melted and cooled)
- 2 tablespoons Parmesan cheese (finely grated)
- 1 tablespoon Romano cheese (finely grated)
- 2 tablespoons Mozzarella cheese (finely grated, for stuffing)
Garnish
- 1/4 cup Mozzarella cheese (finely grated, for garnish)
- 1/4 cup butter (melted, for garnish)
- Freshly diced parsley (to taste)
- Fresh lemon wedges (to serve)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a small baking dish to prevent sticking and ease cleanup.
- Prepare Mushrooms: Gently wash the mushrooms, remove the stems carefully, and pat caps dry. Save the stems for another recipe or discard.
- Make Filling Base: In a bowl, mix together the minced clams, finely chopped green onion, minced garlic, garlic salt, melted butter, and oregano until well combined.
- Add Binding Ingredients: Stir in the Italian-style breadcrumbs, beaten egg, and 1/4 cup of the reserved clam juice, blending all components thoroughly.
- Incorporate Cheeses: Fold in the Parmesan, Romano, and 2 tablespoons of Mozzarella cheese, ensuring an even mixture for stuffing.
- Stuff Mushrooms: Generously fill each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly to create a satisfying portion.
- Arrange and Add Butter: Place the stuffed mushrooms in the greased baking dish and drizzle gently with 1/4 cup of melted butter for richness during baking.
- Bake Covered: Cover the dish with foil or a lid and bake for 35-40 minutes until mushrooms are tender and the filling is hot and bubbly.
- Add Final Cheese Layer: Remove the cover, sprinkle the remaining 1/4 cup Mozzarella cheese on top, then return to the oven briefly until the cheese melts and turns slightly golden.
- Garnish and Serve: Sprinkle freshly diced parsley over the stuffed mushrooms, and serve with lemon wedges for a zesty contrast that brightens the flavors.
Notes
- Use fresh mushrooms that are firm and dry for the best stuffing adherence and texture.
- The clam juice adds umami and moisture; do not omit or replace with water for best flavor.
- If preferred, bread alone can be substituted for Italian-style breadcrumbs.
- For a vegetarian version, omit clams and replace with finely chopped sautéed mushrooms or vegetarian-friendly filling.
- Stuffed mushrooms can be prepared ahead and refrigerated before baking; add an extra 5 minutes to bake time if cold.
- Serve warm and fresh from the oven for best taste and texture.