This appetizer is a combination of two of my favorites -- stuffed mushrooms and clams casino.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
24 stuffed mushrooms
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

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  • Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside.

  • In a small saucepan over medium heat, melt 1/2 cup butter. Place reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in green onions, sherry, minced clams and 1/2 their reserved juice (discard remainder), garlic, bread crumbs, pepper, Italian-style seasoning and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Allow mixture to cool approximately 5 minutes.

  • Fill the mushroom caps generously with the mixture. Drizzle with melted butter.

  • Bake in the preheated oven 20 to 25 minutes, until lightly browned. Serve with lemon wedges.

Nutrition Facts

394 calories; protein 22.7g 46% DV; carbohydrates 15g 5% DV; fat 27.7g 43% DV; cholesterol 108.8mg 36% DV; sodium 702.1mg 28% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
I loved this recipe! I made these for a large group and it was the first time I made stuffed mushrooms in my life. Someone asked me what store I bought them from because they tasted too good to be homemade??? Anyway an important note for those going to make this. #1 - Use REAL bacon bits NOT the crunchy bacon flavored salad toppings because that is all I had and the bacon flavor was a little too strong that way. #2 the recipe takes a little more time than it says but highly worth it - just give yourself some more time. #3 Also the recipe as listed says that it serves 8 by making 24 mushrooms. Increase this number these are so good most of your guests will want to eat more than 3 each. Read More
(28)

Most helpful critical review

Rating: 3 stars
11/21/2007
taste okay kind of salty Read More
(2)
56 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/16/2003
I loved this recipe! I made these for a large group and it was the first time I made stuffed mushrooms in my life. Someone asked me what store I bought them from because they tasted too good to be homemade??? Anyway an important note for those going to make this. #1 - Use REAL bacon bits NOT the crunchy bacon flavored salad toppings because that is all I had and the bacon flavor was a little too strong that way. #2 the recipe takes a little more time than it says but highly worth it - just give yourself some more time. #3 Also the recipe as listed says that it serves 8 by making 24 mushrooms. Increase this number these are so good most of your guests will want to eat more than 3 each. Read More
(28)
Rating: 5 stars
03/11/2003
I really liked this recipe but there are two changes I would make the next time. They seemed to take a longer time to cook in the oven so I finished them in the broiler. Next time I will use the broiler at less time than the recipe calls for in the oven. It also needed mozzerella cheese added to the top before broiling. The filling was incredible! Read More
(16)
Rating: 5 stars
03/11/2003
This recipe is TO DIE FOR. I just made these mushrooms for a New Year's Eve party and they were a smashing success. I got two recipe requests for it the ultimate compliment. And the recipe is easy to boot! Thanks for sharing. Read More
(15)
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Rating: 4 stars
06/23/2006
These stuffed mushrooms were a hit on Thanksgiving! I might have used too much butter because they seemed a bit greasy. Also try using unsalted butter or less bacon for this recipe as it did come out a little too salty for my taste BUT there were NO leftovers!! Read More
(10)
Rating: 5 stars
12/13/2004
These were wonderful! I normally try not to make changes to a recipe until I try it once but I made several changes out of necessity on this one and they turned out well. I didn't have green onion so I used yellow onion (grated- 1/4c.). I also cut the butter that you drizzle before baking to 1/4 c. instead of 1/2 c. These are very rich but extremely tasty. This was my first try at stuffed mushrooms and they were easier than expected. I will definitely make this recipe again. Read More
(9)
Rating: 5 stars
10/26/2009
I was looking for a recipe to make seafood baked clams and then I came across this. I followed this recipe and added fresh chopped clams 2 cans of minced clams and 2 cans of crabmeat. It came out delicious. Thank you! Read More
(9)
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Rating: 5 stars
01/05/2004
This was so easy to make. i didn't change anything in this recipe and it came out really well. i also had to cook them longer in the oven as stated by previous reveiwers though and i used real bacon bits as advised by another reveiwer. they came out great. Read More
(7)
Rating: 4 stars
06/01/2004
these are addicting! the added butter (to drizzle) is not necessary. best served with tabasco sauce- just like with baked clams. Read More
(7)
Rating: 5 stars
01/03/2006
Incredible!!! I am ALWAYS surfing this site looking for "5" Stars and this is for SURE a keeper. I made 2 types for New Years this and a bacon & cream cheese filled and these were gone WAY QUICKER than the cream cheese!!! I cut the lemons in small "drink size" wedges and just dumped them over the plate for people to take and use if they wished. Like the idea of the hot sauce I will have to try that nest time. Also I bought jumbo mushrooms for a "dinner" appetizer but making these for the parties I used the more "normal" size mushrooms for a finger food and it made about 30! Awesome and THANK YOU for sharing!!!! Read More
(7)
Rating: 3 stars
11/21/2007
taste okay kind of salty Read More
(2)
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