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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Williamson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Crain
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 to 12 Fresh Mushrooms
1 (6 oz.) can clams (drained & finely minced) reserve 1/4 c. of clam juice for stuffing)
1 green onion chopped finely
1 beaten egg
1/2 t. minced garlic
1/8 t. garlic salt
1/2 c. Italian style bread crumbs
1 t. oregano leaves
1 T. melted butter (cooled)
2 T. finely grated parmesan cheese
1 T. finely grated romano cheese
2 T. finely grated mozzarella cheese (for stuffing)
1/4 c. finely grated mozzarella cheese (for garnish)
1/4 c. melted butter

Directions:
Directions:
Wash and remove stems from mushrooms and pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter, and oregano. Mix through and blend well. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8-12 mushrooms depending on the size of mushrooms. Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350. Decrease for about 35-40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
You can make these at home for much less than at a restaurant. Pop back in the oven just so the cheese melts slightly. Garnish with freshly diced parsley.

 

 

 

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