Introduction

Stuffed mushrooms are a classic appetizer that never fails to impress. This recipe recreates the delicious restaurant-style stuffed mushrooms with a savory clam and cheese filling that’s easy to prepare at home. Perfect for parties or a cozy night in.

The image shows four stuffed mushrooms in a dark cooking dish. Each mushroom has a thick outer brown layer with a rough texture, filled with a light beige stuffing that looks crumbly and soft. On top of the stuffing, there is a smooth melted yellow cheese layer that covers most of the filling and drips slightly over the edges. Small green herb leaves are scattered on the cheese, adding a fresh look. The mushrooms sit on a glossy golden sauce that spreads across the bottom of the white marbled surface beneath the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 12 large mushrooms
1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
1 finely minced green onion
1 beaten egg
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian-style breadcrumbs
1 teaspoon oregano
1 tablespoon melted and cooled butter
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely grated Romano cheese
2 tablespoons finely grated Mozzarella cheese (for stuffing)
1/4 cup finely grated Mozzarella cheese (for garnish)
1/4 cup melted butter (for garnish)
Freshly diced parsley for garnish
Fresh lemon wedges for serving

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly oil a small baking dish to prevent sticking.
Step 2: Gently wash and stem the mushrooms, then pat them dry with a paper towel. Save the stems for another use or discard.
Step 3: In a mixing bowl, combine the minced clams, green onion, minced garlic, garlic salt, melted butter, and oregano. Add the Italian-style breadcrumbs, beaten egg, and reserved clam juice. Mix thoroughly until well combined.
Step 4: Stir in the Parmesan, Romano, and 2 tablespoons of Mozzarella cheese into the clam mixture.
Step 5: Using a small spoon, stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding it slightly on top.
Step 6: Arrange the stuffed mushrooms in the prepared baking dish. Drizzle the tops with 1/4 cup melted butter. Cover the dish with foil or a lid and bake for 35 to 40 minutes.
Step 7: Remove the cover, sprinkle the remaining 1/4 cup grated Mozzarella cheese over the mushrooms, and return to the oven briefly until the cheese melts and becomes bubbly.
Step 8: Garnish the finished mushrooms with freshly diced parsley and serve warm alongside fresh lemon wedges for an extra burst of flavor.

Tips & Variations

For a vegetarian version, substitute the clams with finely chopped artichoke hearts or spinach.
Use panko breadcrumbs for a lighter, crispier texture.
Add a pinch of red pepper flakes to the filling for a subtle spicy kick.
If you prefer, sprinkle breadcrumbs on top before baking for extra crunch.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through to maintain texture and flavor. Avoid microwaving as it may make the mushrooms soggy.

How to Serve

A white baking dish holds seven stuffed mushrooms arranged in two rows, each mushroom topped with a creamy, golden-brown cheese mixture sprinkled with fresh green herbs. The mushrooms have a rich brown color with a lightly textured surface, and the cheese topping has bubbly, browned spots showing it was baked. Steam rises gently from the hot dish, placed on a wooden board on a white marbled surface. In the background, there are two lemon wedges on the right and a green plant in a white pot on the left, with a blurred kitchen setting behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, you can use fresh clams if preferred. Steam them until cooked, then chop finely to use in the stuffing. Keep in mind the cooking time may vary slightly.

What type of mushrooms work best for this recipe?

Large white button or cremini mushrooms are ideal because their size and shape hold the stuffing well and bake evenly.