Stuffed Mushroom Caps

Fall is just around the corner and our friends from colder climates will be returning to visit with us again. Getting together to talk about all that happened in our lives this past summer is a common occurrence in SaddleBrooke. We have many winter visitors who have second homes here and also those who rent for a few months. I have a great appetizer to start off those conversations. I hope you will find these easy to prepare and delicious to serve.

Stuffed Mushroom Caps

20 medium white mushrooms (about 1 lb.)

1 Tablespoon unsalted butter

2 Tablespoons olive oil

1/2 small onion, finely chopped

1/2 small green pepper, finely diced

Black pepper

1 clove garlic, finely diced

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1 6-oz. can minced clams, (drain and retain the juice)

2 Tablespoons lemon juice

1/4 cup parsley, chopped

3/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup coarsely grated Mozzarella cheese

1. Heat oven to 350 degrees. Separate the stems from the mushroom caps. Finely chop the stems.
2. Heat butter and 1 Tablespoon oil in a large skillet over medium heat. Add onion, green pepper, and 1/2 teaspoon black pepper. Cook, covered, stirring occasionally, for 4 minutes.
3. Add the mushroom stems and garlic and cook, stirring, until tender, about 2 to 3 minutes. Stir in the clams and cook for 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the lemon juice, then add the parsley, breadcrumbs and cheeses. The mixture should not be too stiff and if it is add a little or all of the reserved clam juice. You don’t want the mixture to be too loose that it doesn’t hold together.
4. Toss the mushrooms in the remaining Tablespoon of oil and arrange the mushrooms stem-side up on a large rimmed baking sheet.
5. Divide the breadcrumb and clam mixture among the caps (about 1 heaping tablespoon each) and bake until the mushrooms are golden brown and tender (about 20 to 25 minutes).

Note: I have also made these with crumbled pork sausage in place of the minced clams. Add a little chicken broth if needed to hold the mixture together since you won’t have the clam juice to use.