Ingredients
-
1
-
1/4
-
4
-
5
-
-
-
-
1
-
-
-
-
-
-
-
Directions
Champignons Farcis, Adapted from House and Garden’s New Cookbook , Adapted from House and Garden’s New Cookbook
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Remove Mushrooms Stems and Mince Finely. Reserve Stems and Caps. |
|
3
Done
|
Melt Butter in a Skillet and Saute Onions Until Tender, 2-3 Minutes. |
|
4
Done
|
Add Mushroom Stems and Cook, Stirring Frequently, 4 Minutes. |
|
5
Done
|
Add Clams, Salt, Pepper, Nutmeg and Parsley, and Mix Well. |
|
6
Done
|
Remove and Let Cool. |
|
7
Done
|
Brush Mushroom Caps With Melted Butter and Arrange in a Single Layer in a Shallow Baking Dish. |
|
8
Done
|
Bake 5 Minutes. |
|
9
Done
|
Divide Clam Mixture Among Mushroom Caps. |
|
10
Done
|
Drizzle With a Little More Melted Butter. |
|
11
Done
|
Bake 5 Minutes, or Until Beginning to Brown. |
