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–+ servings
Restaurant-Style Stuffed Mushrooms

Savory Restaurant-Style Stuffed Mushrooms You’ll Love

Discover the delightful flavors of Restaurant-Style Stuffed Mushrooms, a quick, gourmet pescatarian appetizer.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 mushrooms
Course: Snacks
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 can Minced Clams drained
  • 1 cup Large Mushrooms firm varieties like white button, cremini, or portobello
  • 1 Green Onion finely minced
  • 1 Egg beaten
  • 1/2 tsp Minced Garlic
  • 1/8 tsp Garlic Salt
  • 1/2 cup Italian-Style Breadcrumbs
  • 1 tsp Dried Oregano
Topping Ingredients
  • 2 tbsp Butter melted & cooled
  • 1/4 cup Butter for garnish
  • 2 tbsp Parmesan Cheese finely grated
  • 2 tbsp Mozzarella Cheese for filling
  • 1/4 cup Mozzarella Cheese for garnish
Garnish & Serving
  • Fresh Parsley
  • Lemon Wedges

Equipment

  • oven
  • baking dish
  • Mixing bowl
  • spoon
  • knife

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Lightly oil a small baking dish.
  2. Clean the large mushrooms, remove the stems, and chop them for the filling.
  3. Mix together minced clams, green onion, garlic, garlic salt, melted butter, and oregano.
  4. Add breadcrumbs and beaten egg to the mixture and blend well.
  5. Fold in Parmesan and Mozzarella cheeses into the mixture.
  6. Stuff each mushroom with the filling, mounding it slightly.
  7. Place mushrooms in the baking dish, drizzle with melted butter.
  8. Cover with foil and bake for 35-40 minutes; add remaining Mozzarella on top and bake until bubbly.
  9. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1mushroomCalories: 120kcalCarbohydrates: 7gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These stuffed mushrooms can be made ahead and refrigerated, but fresh is best. Ensure mushrooms are well-dried to avoid sogginess.

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