Deviled Clam Mushrooms Recipe

Name: Deviled Clam Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large mushrooms; melted butter or margarine; 1 clove garlic, minced; 2 Tbsp. margarine or butter; 1 Tbsp. flour; 1 (6 1/2 oz.) can minced clams, drained, reserving 2 Tbsp. liquid; 1 c. fresh bread crumbs (2 slices); 1 Tbsp. chopped parsley; 2 tsp. Worcestershire sauce; 1/2 tsp. dry mustard

Servings: persons

12 large mushrooms
melted butter or margarine
1 clove garlic, minced
2 Tbsp. margarine or butter
1 Tbsp. flour
1 (6 1/2 oz.) can minced clams, drained, reserving 2 Tbsp. liquid
1 c. fresh bread crumbs (2 slices)
1 Tbsp. chopped parsley
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard

1
Preheat oven to 400 degrees.
2
Remove and finely chop mushroom stems; set aside.
3
Brush mushroom caps with melted margarine.
4
In medium skillet, cook garlic in 2 tbsp. margarine until tender. Stir in flour.
5
Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Mound into mushroom caps. Place in shallow baking pan. Bake 8 to 10 minutes or until hot.
6
Refrigerate leftovers.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large mushrooms, melted butter or margarine, 1 clove garlic, minced, 2 Tbsp. margarine or butter, and more.

Yes, Deviled Clam Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Clam Mushrooms

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