Clam and Walnut Stuffed Mushrooms Shopping List:
20 large mushrooms
½ cup butter or margarine
1 clove garlic, minced
1 can (10 ounces) minced or whole baby clams, drained
1 cup soft bread crumbs
½ cup chopped walnuts ¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon black pepper
Walnut halves (optional)
Parsley sprigs (optional)
Clam and Walnut Stuffed Mushrooms Preparing Instructions:
1. Rinse mushrooms and pat dry. Remove stems and chop (about 1 cup); set aside.
2. Melt butter in a large skillet. Use about 3 tablespoons of melted butter to brush on mushroom caps. Place caps in a shallow pan.
3. To butter remaining in skillet, add garlic and reserved chopped mushroom stems; saute 2 minutes. Add clams, bread crumbs, nuts, parsley, salt, and pepper; mix well.
4. Spoon stuffing into mushroom caps, piling high.
5. Bake at 350° F about 12 minutes, or until hot.
6. If desired, garnish with walnut halves and parsley sprigs.