Clam-Stuffed Portobello Mushrooms
Description
This is a restaurant-worthy appetizer for portobello mushrooms stuffed with clams, parsley, breadcrumbs, and Parmesan cheese.
Ingredients
•
1/4 cup extra-virgin olive oil, divided
•
1 pound portobello mushrooms
•
1 tablespoon minced garlic
•
1 (6 1/2 ounce) can chopped clams, drained
•
2/3 cup panko bread crumbs
•
1/2 cup grated Parmesan cheese
•
1 tablespoon Italian seasoning
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2 teaspoons chopped fresh flat-leaf parsley
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salt and freshly ground black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
2
Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
3
Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
4
Fill mushroom caps with the mixture and place in the prepared pan.
5
Bake in the preheated oven until sizzling, about 20 minutes.