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Bob's Stuffed Mushrooms

Rated as 4.57 out of 5 Stars
7

"These stuffed mushroom taste better than that famous American-Italian restaurant!"
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Ingredients

1 h servings 191
Original recipe yields 20 servings (20 mushrooms)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
  2. Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
  3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 191 calories; 15.7 5.5 7.8 53 206 Full nutrition

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Reviews

Read all reviews 52
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

You're Welcome, Bob! I really enjoyed these, thanks for rating my salad (: Update: I used the leftover filling to make a type of stuffing with shrimp on top and mozzerella cheese, I stuck under ...

Most helpful critical review

I thought this was okay. I tried this according to the recipe but I see now what everybody meant when they said they didn't taste the clams. I put a little more clams than the recipe called fo...

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You're Welcome, Bob! I really enjoyed these, thanks for rating my salad (: Update: I used the leftover filling to make a type of stuffing with shrimp on top and mozzerella cheese, I stuck under ...

I have to admit, I followed this recipe word for word and am glad I did! What a wonderful stuffed mushroom! And so much better than resturants! This is my husband's favorite appetizer, and he...

My husband loves this recipe...he's making it again right now! He also substitues hot sausage for the clams (my sister doesn't like seafood) and it comes out GREAT! Highly recommend this recip...

After everything I cook, I ask my husband "so, are we having this again"? I had yet to get an "oh my God this is the greatest thing I have ever eaten" response UNTIL last night! For father's day...

This is my recipe, and I'm Glad that many of you enjoy it. It has taken me a long time to figure it out to my tastes, but I think it is awesome. Some have complained about to much Italian flavor...

Yum, is all I can say! Had Colts Party at luckynoodles house and these were presented! And presented they were! I will definatly be using this recepie in the future - so that's Bob & Lucknood...

I thought this was okay. I tried this according to the recipe but I see now what everybody meant when they said they didn't taste the clams. I put a little more clams than the recipe called fo...

The mushrooms are fantastic! I did add a little white wine and butter to the bottom of the pan to make a nice little dipping sauce. I made these for a family gathering I made two huge casseroles...

These were AWESOME!! I made these for friends we had over the other night and between four of us we ate 36 of these suckers!! I didn't use onion--just to save me a little time (but will use it...