These exceptionally delicious and simple stuffed mushrooms, are brought to life by the addition of the distictive flavor of clam! We used clam juice for the liquid part of this recipe, and it saturates everything with its winning flavor. Some nice, thick, cream and the always perfect, parmesan, will have your tastebuds singing.
Prep Time: 15 mins Cook Time: 25 mins Main Ingredient: Mushrooms, Clam Juice Difficulty Level: 2
1/2 lb Mushrooms, with big caps
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese
Pop stems out of mushrooms (don’t tear cups). Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add Parmesan.
Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.