Dinah's Stuffed Mushrooms Recipe
Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.
I don’t care about healthy; I added another stick of butter than the recipe called for. I also added all the liquor from both cans of clams. I bought one of those big bread crumb cans from the fryer isle pre-seasoned with Italian spices. I did dry the mushrooms a bit in the oven 10 minutes by themselves at 350 degrees. I figured with all the wet-works I added it might be wise. Man I was not prepared for how wonderful it tasted. So much flavor. I took what I could not eat, and that was plenty, to work the next day and I could not keep the cover closed. I pawned off 30 mushroom caps. They would take one mushroom and go back to their cube… wait five minutes and they would come back and take 3 or 4. Score. The next day with the ton of stuffing left, I baked pre-spooned stuffing balls on a baking sheet for 15 minutes. Then I cored out to make caps using those small cherry tomatoes. Put the half cooked stuffing into the tomato caps. Added a little piece of mozzarella cheese on top, and then I baked them for the
OMG These were so good. They were fairly easy to make. Delicious. The whole family loved it, we had it as a side dish for dinner. And YES it is comparable to the one at that famous Italian restaurant! I will never buy stuffed mushrooms from there ever again! :) Just a note: The mixture makes DOUBLE the amount that you need. I would suggest either cutting it in half OR doubling the amount of the mushrooms. Great.
Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!
I wanted to make something different this year for Christmas dinner and thought I'd give stuffed mushrooms a whirl. I read through lots of recipes and reviews and liked this one best. I altered it a bit for fussy eaters who don't like anything crunchy. I sautéed finely chopped mushroom stems, onion, garlic and pepper in the liquid from the clams and 2 T melted butter until softened. Then I combined the sauté with everything else in Step 3 and followed the recipe as stated from there. I reduced the overall butter amount by half. Fantastic flavor, I've been craving them ever since!
I was really looking foward to tasting the clams in these mushrooms. I added the 2 tablespoons Italian seasoning (I used Salamida's Italian seasoning) but unfortuinately that is all I could taste, everything else was to a "t". I will try again - but I WILL cut the Italian seasoning down to 1 tablespoon - mayhap even less. Could be the case that Salamida's Italian seasoning is more potent than your average, but sadly, kinda ruined the dish with 2 tbls.
I made this last night and it disappeared real quick. Everyone enjoyed this very much.
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