As promised, here is the first of two clam-tastic recipes from our recent Clam-a-palooza.  While I helped create these recipes, I didn’t actually prepare them.  One of the best things about Clam-a-palooza was that, not only did we feast on freshly caught clams, I didn’t end up cooking a thing (or washing a dish!). 

So here’s the stuffed mushroom appetizer.


15-20 large white mushrooms

1 stick butter

1/2 cup diced onion

1/2 tsp garlic

3-4 cups very finely chopped smoked clams (this was pretty labor intensive)

2 cups caesar flavored croutons

grated parmesan and romano blend

How they were made:

Preheat oven to 425 degrees.

Wash the mushrooms.  Remove stems, hollow out caps.  Chop the stems up in small pieces. 

Saute the onions, garlic, and chopped mushrooms in butter until the onions are translucent and the mushrooms tender.  While that is cooking, smash the croutons into crumbs.

When the onions and mushrooms are done, add the clams.  Cook just a couple of minutes, then add the crouton crumbs.  Mix well to make stuffing.

Stuff mushroom caps, placing them on a foil covered cookie sheet for baking.  Top with grated cheese. 

Bake at 425 degrees for 10 minutes or until cheese is melted and just a little brown.

The results:

YUMMY!!!  I don’t even like clams, but this stuffing turned out very mild and flavorful. 

For the next time:

Maybe work on a creamier stuffing version.  That was my only criticism, that they were a bit crumbly.