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Casino stuffed mushrooms are my twist on Clams Casino, one of my favorite appetizers. The clam-stuffed mushrooms with bacon are an elegant yet easy-to-make dish perfect for dinner parties, holiday gatherings, or a casual weekend treat. The combination of fresh mushrooms, smoky bacon, tender clams, and a blend of aromatics creates a delicious bite-sized indulgence.
Stuffed mushrooms are a timeless appetizer that balances rich, savory flavors and a satisfying texture. Mushrooms naturally absorb flavors well, making them the perfect vessel for this flavorful stuffing. The minced clams bring a delicate seafood taste, enhanced by the crispiness of bacon and the freshness of parsley and lemon juice. Parmesan cheese provides a slightly salty, nutty finish, while bread crumbs and egg bind everything together for the perfect consistency. These mushrooms are baked until golden and tender, making them a crowd-pleaser every time.
What You’ll Like About This Dish
- Clams Casino flavor. All the richness of the classic appetizer baked into mushroom caps.
- Elegant but easy. Simple prep, a quick bake, and they’re ready to serve warm or at room temp.
- Perfect texture. Crispy tops, tender mushrooms, and a moist, savory filling.
- Customizable. Swap the clams, skip the bacon, or change the seasoning to fit your style.
Ingredient Notes
- Mushrooms: Use large white or cremini mushrooms—look for wide caps with space to hold filling.
- Butter: Adds richness and helps the mushrooms brown; also used to sauté the vegetables.
- Onion & bell pepper: Aromatic base for the filling—use red, green, or both for color.
- Mushroom stems: Finely chopped stems add extra texture and no waste.
- Bacon: Cooked until tender, not crispy, so it blends easily into the stuffing.
- Minced clams: Canned clams work perfectly here—drain them before using.
- Bread crumbs: Fine, dry crumbs help bind the filling; plain or seasoned are both good.
- Egg: Helps the filling hold together when baked.
- Parmesan: Adds a salty, nutty topping and helps brown the tops.
- Parsley & lemon juice: Freshness and balance to brighten the savory flavors.
Steps to Make Casino Stuffed Mushrooms
- Preheat oven to 375°F. Line a baking pan with foil and set a rack inside.
- Clean and stem the mushrooms. Chop the stems finely and set aside.
- Melt butter in a skillet. Lightly brush each mushroom cap with some of the butter and arrange on the rack.
- Sauté the chopped mushroom stems, onion, and bell pepper in the remaining butter until tender.
- Stir in parsley, bacon, lemon juice, clams, and bread crumbs. Remove from heat.
- Once slightly cooled, mix the stuffing with the beaten egg.
- Fill the mushroom caps with the stuffing mixture, mounding slightly, and sprinkle with Parmesan.
- Bake for 20 to 25 minutes, until mushrooms are tender and tops are golden.
- Serve warm.
Tips
- Use a wire rack in your baking pan to help the mushrooms roast evenly and avoid sogginess.
- Let the filling cool slightly before adding the egg to prevent scrambling.
- Choose mushrooms of similar size so they bake evenly and look uniform when serving.
- Use a small cookie scoop or spoon to portion the filling neatly into the mushroom caps.
Recipe Variations
- Spicy Kick. Stir crushed red pepper flakes or a splash of hot sauce into the filling.
- Vegetarian Option. Omit the clams and bacon and use chopped spinach or marinated artichokes.
- Crab-Stuffed Mushrooms. Swap the clams for lump crab meat for a richer seafood variation.
- Garlic Butter Upgrade. Add a minced garlic clove to the butter while cooking the vegetables.
- Cheesy Top. Add a mix of Parmesan and mozzarella for a gooier finish.
Serving Suggestions
- Serve as a party appetizer or elegant dinner starter.
- Pair with seafood mains like shrimp scampi or baked fish.
- Offer a squeeze of lemon on the side for brightness.
- Garnish with fresh parsley just before serving.
- Include in a holiday appetizer platter with shrimp cocktail or baked brie.
How to Store
Refrigerate: Store any leftover stuffed mushrooms in an airtight container for up to 3 days.
Freeze? Not recommended, as the texture may become watery after thawing.
Reheat: Warm gently in a 325°F oven or microwave in short intervals until heated through. For crispier tops, broil briefly at the end.
Casino Stuffed Mushrooms With Clams and Bacon
Ingredients
- 12 large mushrooms
- 4 tbsp butter
- ¼ cup finely chopped onion
- 4 tbsp minced green or red bell pepper, or a combination
- 3 tbsp chopped fresh parsley
- 4 strips bacon, cooked and finely chopped
- 1 tsp lemon juice
- 1 (6.5-ounce) can minced clams, drained
- ½ cup fine dry bread crumbs, plain or garlic and herb
- ⅛ tsp freshly ground black pepper
- 1 large egg, beaten
- 2 to 3 tbsp grated Parmesan cheese
Recommended Equipment
- Rimmed baking sheet
- skillet
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and place a cooling rack in the pan.
- Wipe the mushrooms clean or rinse briefly and pat dry. Carefully remove the stems, then chop the stems finely and set them aside.12 large mushrooms
- Melt the butter in a skillet over medium-low heat. Brush each mushroom cap lightly with melted butter and arrange them, stemmed sides up, on the rack.4 tbsp butter
- Add the chopped mushroom stems, onion, and bell pepper to the remaining butter in the skillet. Cook, stirring occasionally, until the onion is tender and translucent.1/4 cup finely chopped onion | 4 tbsp minced green or red bell pepper
- Stir in the parsley, chopped bacon, lemon juice, drained clams, bread crumbs, and freshly ground black pepper. Stir until well combined, then remove from the heat.3 tbsp chopped fresh parsley | 4 strips bacon, cooked and finely chopped | 1 tsp lemon juice | 1 (6.5-ounce) can minced clams | 1/2 cup fine dry bread crumbs | 1/8 tsp freshly ground black pepper
- In a separate bowl, lightly beat the egg. Once the stuffing mixture has cooled slightly, add it to the egg and stir until well combined.1 large egg
- Spoon the stuffing mixture into each mushroom cap, mounding it slightly. Sprinkle the tops with grated Parmesan cheese.2 to 3 tbsp grated Parmesan cheese
- Bake for 20 to 25 minutes, or until the mushrooms are tender and the tops are nicely browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
