Ingredients
-
24
-
1/3
-
1
-
3
-
1
-
1/4
-
1/8
-
1
-
3/4
-
1/2
-
-
-
-
-
Directions
Clam-Stuffed Mushrooms, From The Star of Texas Cookbook by the Junior League of Houston Here for future use Sounds like an easy appetizer , DH and I loved these mushrooms-GREAT recipe! used 1 package of mushrooms-about 14-and halved all ingredients except the clams-used all 8 oz can Very easy and very yummy!!! Next time I will only use a pinch of the mayo topping; a dollop was too rich for me (not DH) They baked for 15 minutes and I served w/ grilled steaks and potatoes- our dinner was wonderful! Thank you for a great recipe!!!, From The Star of Texas Cookbook by the Junior League of Houston Here for future use Sounds like an easy appetizer
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Remove Mushroom Stems (and Reserve), Leaving Caps Intact and Set Aside. |
|
3
Done
|
Chop Stems and Saute in Butter For 10 Minutes. |
|
4
Done
|
Add Clams, Onions, Parsley, Salt, Pepper, and Garlic. |
|
5
Done
|
Saute For 5 Minutes. |
|
6
Done
|
Stuff Mushroom Caps With Mixture and Place in a Lightly Greased Baking Dish. |
|
7
Done
|
Chill. |
|
8
Done
|
Combine the Mayonnaise and Mustard; Place a Dollop on Each Mushroom. |
|
9
Done
|
Bake For 10-15 Minutes. |
|
10
Done
|
Serve Hot. |
