Stuffed Mushrooms

why make this recipe

Stuffed mushrooms are a classic appetizer that brings a touch of elegance to any meal. This copycat version of restaurant-style stuffed mushrooms allows you to enjoy the same delicious flavor right in your own kitchen. They are easy to make and are perfect for special occasions or just a cozy night at home. With fresh ingredients and a mix of savory cheeses, these stuffed mushrooms are sure to impress your family and friends!

how to make Delicious Restaurant-Style Stuffed Mushrooms

Ingredients

• 8 to 12 large mushrooms
• 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
• 1 finely minced green onion
• 1 beaten egg
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1/2 cup Italian-style breadcrumbs
• 1 teaspoon oregano
• 1 tablespoon melted and cooled butter
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon finely grated Romano cheese
• 2 tablespoons finely grated Mozzarella cheese (for stuffing)
• 1/4 cup finely grated Mozzarella cheese (for garnish)
• 1/4 cup melted butter (for garnish)
• Freshly diced parsley for garnish
• Fresh lemon wedges for serving

Directions

1. Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
2. Gently wash and stem the mushrooms, then pat them dry. Reserve the stems for another recipe.
3. In a bowl, mix the clams, green onion, minced garlic, garlic salt, melted butter, and oregano.
4. Add the breadcrumbs, beaten egg, and reserved clam juice; mix thoroughly.
5. Stir in the Parmesan, Romano, and Mozzarella cheeses.
6. Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly.
7. Arrange the stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup melted butter.
8. Cover and bake for 35 to 40 minutes.
9. Remove the cover, sprinkle with the remaining grated Mozzarella cheese, and return briefly to the oven to melt the cheese.
10. Garnish with freshly diced parsley and serve warm with lemon wedges for added flavor.

how to serve Delicious Restaurant-Style Stuffed Mushrooms

These stuffed mushrooms are best served warm straight from the oven. Arrange them on a platter for guests to enjoy as finger food, or serve them as an elegant appetizer before your main course. The lemon wedges add a lovely touch, giving guests the option to squeeze fresh lemon juice over the mushrooms for extra flavor.

how to store Delicious Restaurant-Style Stuffed Mushrooms

If you have leftover stuffed mushrooms, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. When ready to eat, reheat them in the oven at 350°F (175°C) until warmed through.

tips to make Delicious Restaurant-Style Stuffed Mushrooms

• Use fresh mushrooms and make sure they are firm and free from any blemishes for the best flavor.
• Feel free to customize the stuffing by adding your favorite herbs or spices.
• For a spicier kick, you can add a pinch of red pepper flakes to the filling.
• Make sure to keep an eye on the mushrooms in the oven, as cooking times can vary slightly based on your oven.

variation

You can easily change the filling for these stuffed mushrooms. Try substituting crab meat instead of clams for a different seafood flavor. You could also use cooked sausage or spinach and cream cheese for a hearty vegetarian option.

FAQs

Q: Can I use different types of cheese?
A: Yes, you can experiment with different cheeses such as cheddar or feta for a unique flavor.

Q: Can I prepare the stuffed mushrooms in advance?
A: Absolutely! You can prepare the filling and stuff the mushrooms a day ahead. Just store them in the fridge until you’re ready to bake.

Q: What can I serve with stuffed mushrooms?
A: Stuffed mushrooms pair well with a variety of dishes, such as salads, grilled meats, or pasta. They also make a great addition to a party platter.

Delicious Restaurant-Style Stuffed Mushrooms

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• Author: ikramnihad
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Seafood

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Description

A tasty and elegant appetizer featuring stuffed mushrooms filled with a savory clam and cheese mixture.

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Ingredients

Scale 1x2x3x

• 8 to 12 large mushrooms
• 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
• 1 finely minced green onion
• 1 beaten egg
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic salt
• 1/2 cup Italian-style breadcrumbs
• 1 teaspoon oregano
• 1 tablespoon melted and cooled butter
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon finely grated Romano cheese
• 2 tablespoons finely grated Mozzarella cheese (for stuffing)
• 1/4 cup finely grated Mozzarella cheese (for garnish)
• 1/4 cup melted butter (for garnish)
• Freshly diced parsley for garnish
• Fresh lemon wedges for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
2. Gently wash and stem the mushrooms, then pat them dry. Reserve the stems for another recipe.
3. In a bowl, mix the clams, green onion, minced garlic, garlic salt, melted butter, and oregano.
4. Add the breadcrumbs, beaten egg, and reserved clam juice; mix thoroughly.
5. Stir in the Parmesan, Romano, and Mozzarella cheeses.
6. Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly.
7. Arrange the stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup melted butter.
8. Cover and bake for 35 to 40 minutes.
9. Remove the cover, sprinkle with the remaining grated Mozzarella cheese, and return briefly to the oven to melt the cheese.
10. Garnish with freshly diced parsley and serve warm with lemon wedges for added flavor.

Notes

Use fresh mushrooms and feel free to customize the stuffing with your favorite herbs or spices.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 150mg

Keywords: stuffed mushrooms, appetizer, clams, cheese, baked