CLAM-STUFFED MUSHROOMS

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Clam-Stuffed Mushrooms image

From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. Sounds like an easy appetizer.

Provided by Oolala

Categories     Onions

Time 40m

Yield 2 dozen mushroom caps, 12 serving(s)

Number Of Ingredients 10

24 large mushrooms
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) can minced clams, drained and rinsed
3 tablespoons green onions, the white part only, thinly sliced
1 tablespoon parsley, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
3/4 cup mayonnaise
1/2 teaspoon prepared mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove mushroom stems (and reserve), leaving caps intact and set aside.
  • Chop stems and saute in butter for 10 minutes.
  • Add clams, onions, parsley, salt, pepper, and garlic.
  • Saute for 5 minutes.
  • Stuff mushroom caps with mixture and place in a lightly greased baking dish.
  • Chill.
  • Combine the mayonnaise and mustard; place a dollop on each mushroom.
  • Bake for 10-15 minutes.
  • Serve hot.

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