by Classic-Recipes - Diana Rattray,
Updated April 5, 2017
The stuffing in these mushrooms is similar to one of my favorite appetizers, Clams Casino. They are stuffed with a savory bacon and clam mixture, and they are very easy to prepare and bake. Feel free to double the recipe for a crowd. They make a fabulous appetizer for a party or weekend gathering.
4 tablespoons minced green or red bell pepper, or a mixture of both colors
3 tablespoons chopped fresh parsley
4 strips bacon, cooked but not crisp, finely chopped
1 teaspoon lemon juice
1 can (6.5 ounces) minced clams, drained
1/2 cup fine dry bread crumbs, plain or garlic and herb
1 large egg, beaten
2 to 3 tablespoons grated Parmesan cheese
Preheat oven to 375 F. Line a jelly roll pan or baking pan with foil. Place a cooling rack in the pan.
Rinse mushrooms and pat dry. Carefully remove the stems. Chop the stems and set aside.
Melt the butter in a skillet over medium-low heat; brush each mushroom cap lightly with a little butter; arrange the caps, rounded side down, on the rack.
Add the chopped stems, chopped onion, and bell pepper to the remaining butter in the skillet and cook, stirring, until onion is tender. Add the parsley, chopped bacon, lemon juice, drained minced clams, and bread crumbs. Stir to blend ingredients and remove from heat.
In a bowl, beat the egg lightly. Add the slightly cooled crumb mixture and blend well. Mound stuffing in each mushroom cap. Sprinkle each with a little grated Parmesan cheese.
Bake for 20 to 25 minutes, until nicely browned.
Makes about 12
Calories per stuffed mushroom: 112
Fat per stuffed mushroom: 7.5