Recipe By thedailygourmet
Published Sep 21st
Prep 15m Cook 25m Additional - Ready In 40m
Servings 10 servings Calories 127.8

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

Recipe Ingredients

  • ¼ cup extra-virgin olive oil, divided
  • 1 pound portobello mushrooms
  • 1 tablespoon minced garlic
  • 1 (6.5 ounce) can chopped clams, drained
  • ⅓ cup panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
  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.
  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.
  4. 4 Fill mushroom caps with the mixture and place in the prepared pan.
  5. 5 Bake in the preheated oven until sizzling, about 20 minutes.

Nutrition Facts

  • Calories 127.8
  • Carbohydrate 9 g
  • Cholesterol 15.9 mg
  • Fat 7.5 g
  • Fiber 0.9 g
  • Protein 8.3 g
  • Saturated Fat 1.6 g
  • Sodium 120.1 mg
  • Sugar 0.9 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

The clams can be swapped out for chopped cooked bacon if desired.
No review yet, please check back later or create your own review