Stuffed Mushrooms with Clams

Stuffed mushrooms with clams combines minced clams, lemon juice, diced pepper and onions with the addition of breadcrumbs and Parmesan cheese.

Jump to Recipe

These Stuffed mushrooms with clams are a crowd pleaser. Easy to make and delightfully delicious! The addition of lemon juice brings a brightness to the filling. No more than 2 bites required for this appetizer!

Stuffed Mushroom with clams ingredients

• 2 Cans minced clams (do not drain)

• 1/4 Cup, freshly squeezed lemon juice

• 1 small pepper, diced (red, yellow or green)

• 1 small onion, diced

• 1 stick butter (salted or unsalted)

• 1 cup, plain breadcrumbs

• 1/2 cup, grated Parmesan cheese

• 40 Baby Bella mushrooms (about 24 ounces)

• Freshly chopped parsley, optional

How to Make Stuffed Mushrooms with Clams

Preheat your oven to 375ºF. Start by adding the undrained, minced clams and freshly squeezed lemon juice to a large sauté pan. Add in salt and pepper to taste. Simmer on low to medium heat for about 15 minutes. The liquid from the clams and lemon juice will slowly start to evaporate.

Meanwhile, grab another sauté pan and melt the butter. Once the butter is melted toss in the diced pepper and onions. Sauté for about 10 minutes or until the peppers become soft and the onions translucent.

Now combine the onion and pepper mixture to the clams. Mix in the breadcrumbs and Parmesan cheese until incorporated. Sprinkle a handful of freshly chopped parsley (or a teaspoon of dried). The filling for Stuffed mushrooms with clams should resemble a paste.

I don’t recall being a huge fan of mushrooms growing up. I find that ironic because just North of my hometown, Bethlehem, PA, is a place called Kennet Square. Kennett Square is known as the mushroom capital of the world! Why you ask? Well I hope you asked why anyway. Because over HALF of the United States mushrooms come from this area. I thought this was a pretty cool tidbit of information. Hope you did too!

Ok…now back to the regular scheduled Stuffed mushroom with clams post!

Time to stuff the “shrooms”

Now that the filling is done for the Mushrooms stuffed with clams, it’s time to prepare the mushrooms. Start by getting a damp cloth or paper towel. Gently rub off any dirt on the mushrooms and place on a baking tray. Next, remove the stems and discard. Ok..Ok..I should know better to discard any food that can be used for something else.

Instead of discarding the stems, vacuum seal them and freeze them for future use. Some ideas that come to mind are soups, risotto and even a tomato sauce.

Now that we got passed all that, let’s start filling the mushrooms.

Start by taking about a tablespoon or so (it really depends on the size of the mushroom) and fill the mushroom cap creating a dome. Continue this until all the filling is used up.

Place the stuffed mushrooms with clams in the oven and bake for 15 minutes. Remove and place on a serving tray. If you dare to be fancy, sprinkle some chopped parsley on top!

Now take a step back and watch these stuffed mushrooms with clams disappear. I bet you never thought you’d become a magician! You can make these gems all year long. They truly are the perfect appetizer for any occasion.

If simple and easy is what you are after check out these couple of recipes that take no time to make and will become apart of the appetizer rotation! Enjoy.~Christina

Artichoke Spread

Kalamata Dip