With Thanksgiving right around the corner, it’s time to start planning your dishes. Have you put any thought into what you’ll serve your guests as they wait for the turkey to cook? These stuffed mushrooms are the perfect snack to help keep grumbling tummies at bay. Consider making them the night before, and just pop them in the microwave before serving. It’s that easy!
- 20 medium white mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1/2 of a small onion, chopped
- 1/2 of a small green pepper, chopped
- 1 pinch of black pepper
- 1 clove garlic
- 1 can minced clams
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup bread crumbs
- 1/4 cup grated parmesan
- 1/4 cup coarsely grated mozzarella
Step 1: Heat the oven to 350 degrees Fahrenheit. Separate the stems from the mushroom caps, and finely chop the stems.
Step 2: Heat the butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, green pepper and black pepper and cook covered, stirring occasionally, for 4 minutes.
Step 3: Add the mushroom stems and garlic to the skillet and cook, stirring, until tender, for about 2 to 3 minutes. Stir in the clams and cook for 1 minute. Remove from the heat and let cool for 5 minutes. Then, stir in the lemon juice, followed by the parsley, bread crumbs and cheeses.
Step 4: On a large rimmed baking sheet, toss the mushrooms in the remaining tablespoon of olive oil and arrange stem-side-up. Divide the bread crumb mixture among the caps (about 1 heaping tablespoon each) and bake for 20 to 25 minutes until the mushrooms are golden brown and tender.
This recipe is best served warm as an appetizer. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.