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Clam-Stuffed Portobello Mushrooms

4

40 min

Clam-Stuffed Portobello Mushrooms

Clam-Stuffed Portobello Mushrooms Photo 1

Time

40 min

Serving

10 persons

Calories

128

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
This is a take on an appetizer I used to order at a chain Italian restaurant.

Ingredients

  • extra-virgin olive oil: 0.25 cup (divided)
  • portobello mushrooms: 1 pound
  • garlic: 1 Tbsp (minced)
  • clams: 1 can (6.5 ounce can, drained, chopped)
  • panko bread crumbs: 0.66667 cup
  • Parmesan cheese: 0.5 cup (grated)
  • italian seasoning: 1 Tbsp
  • fresh flat-leaf parsley: 2 tsp (chopped)
  • salt and freshly ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Clam-Stuffed Portobello Mushrooms Photo 21
Clam-Stuffed Portobello Mushrooms Photo 32
Clam-Stuffed Portobello Mushrooms Photo 43
Clam-Stuffed Portobello Mushrooms Photo 54
Clam-Stuffed Portobello Mushrooms Photo 65
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
    Clam-Stuffed Portobello Mushrooms Photo 2
  2. 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.
    Clam-Stuffed Portobello Mushrooms Photo 3
  3. 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.
    Clam-Stuffed Portobello Mushrooms Photo 4
  4. Fill mushroom caps with the mixture and place in the prepared pan.
    Clam-Stuffed Portobello Mushrooms Photo 5
  5. Bake in the preheated oven until sizzling, about 20 minutes.
    Clam-Stuffed Portobello Mushrooms Photo 6

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