Stuffed Mushrooms with Clams Appetizer Recipe

Introduction

Stuffed mushrooms with clams make a delightful appetizer perfect for entertaining or a special occasion. These tender mushrooms are filled with a flavorful clam mixture, then broiled to golden perfection for a savory treat that’s sure to impress.

Ingredients

• 2 pounds medium mushrooms (about 3 dozen)
• 1 (6.5-ounce) can minced clams
• 1/2 cup (4 ounces) unsalted butter
• 1 clove garlic, finely minced
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: Remove the stems from the mushrooms and finely mince the stems. Place the mushroom caps rounded-side down on a lightly oiled rack in a broiling pan and set aside.
2. Step 2: Drain the clams, reserving the liquid for later use.
3. Step 3: In a large skillet over medium heat, melt the butter. Brush some of the melted butter onto the mushroom caps.
4. Step 4: Add the minced mushroom stems, garlic, and reserved clam liquid to the skillet. Simmer until the stems are tender, about 4 to 6 minutes.
5. Step 5: Stir in the minced clams, breadcrumbs, parsley, salt, and pepper until well combined.
6. Step 6: Spoon the clam mixture into each mushroom cap, filling them evenly.
7. Step 7: Place the pan in the oven and broil the stuffed mushrooms for 7 to 9 minutes, or until the mushrooms are tender and the stuffing is golden brown.

Tips & Variations

• Use fresh parsley for a bright flavor, or substitute with dried parsley if needed (use about one-third the amount).
• For extra richness, add a sprinkle of grated Parmesan cheese to the stuffing before broiling.
• If you prefer, bake the mushrooms at 400°F (200°C) for 15–20 minutes instead of broiling to cook them more gently.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) for 10 minutes or until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be used if properly cooked and minced. Just be sure to reserve some clam juice to maintain the moisture and flavor in the stuffing.

Can these stuffed mushrooms be made ahead of time?

Yes, you can assemble the stuffed mushrooms ahead of time and store them covered in the refrigerator for up to 24 hours before broiling. This makes them a convenient option for entertaining.

Stuffed Mushrooms with Clams Appetizer Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

These Stuffed Mushrooms with Clams make a delicious and elegant appetizer featuring tender mushroom caps filled with a savory clam and breadcrumb mixture, browned to perfection under the broiler. This recipe combines the briny sweetness of clams with buttery garlic and fresh parsley, creating a perfect starter for any seafood lover.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 36 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Appliance:

• None

Mushrooms:

• 2 pounds medium mushrooms, about 3 dozen

Clam Mixture:

• 1 (6.5-ounce) can minced clams
• 1/2 cup (4 ounces) unsalted butter
• 1 clove garlic, finely minced
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare Mushrooms: Remove the stems from the mushrooms and finely mince the stems. Place the mushroom caps rounded-side down on a lightly oiled rack in a broiling pan and set aside.
2. Drain Clams: Drain the minced clams, reserving the clam liquid for later use in the filling mixture.
3. Melt Butter: In a large skillet over medium heat, melt the unsalted butter.
4. Brush Mushrooms: Brush some of the melted butter onto the mushroom caps to infuse them with flavor before filling.
5. Sauté Filling: In the remaining butter in the skillet, add the minced mushroom stems, garlic, and reserved clam liquid. Simmer and cook for 4 to 6 minutes, until the mushroom stems are tender.
6. Combine Filling: Stir in the minced clams, breadcrumbs, chopped parsley, salt, and black pepper into the sautéed mixture until well combined.
7. Stuff Mushrooms: Spoon the clam mixture evenly into the mushroom caps, filling each cavity.
8. Broil Mushrooms: Place the broiling pan in the oven and broil the stuffed mushrooms for 7 to 9 minutes, or until the mushrooms are tender and the stuffing is browned and slightly crisp.

Notes

• Be sure to reserve the clam liquid as it adds great flavor to the stuffing mixture.
• Use fresh breadcrumbs for better texture but store-bought can also be used.
• The broiler can vary by oven, so keep an eye on the mushrooms to prevent burning.
• This appetizer is best served warm immediately after broiling.
• For a slightly crispier top, sprinkle a little extra breadcrumbs on top before broiling.

Keywords: stuffed mushrooms, clam appetizer, broiled stuffed mushrooms, seafood appetizer, easy appetizers