07-12-2012, 02:43 PM
Clam-Stuffed Mushrooms
yankee magazine
about 24.
■1/4 pound bacon
■2 teaspoons reserved bacon drippings
■1/2 cup finely chopped onion
■1/2 cup finely chopped green pepper
■1 clove garlic, minced
■1 tablespoon minced fresh parsley
■1 teaspoon dried oregano
■salt and pepper
■one 6-1/2-ounce can chopped clams, drained
■1/3 cup grated Parmesan cheese
■12 ounces fresh mushrooms, stems removed
Fry bacon until crisp. Drain and crumble into mixing bowl, reserving 2 teaspoons of drippings. Saute onion and green pepper in bacon drippings until onion is opaque. Remove from heat and stir in garlic, parsley, oregano, salt, and pepper. Mix well and add to crumbled bacon in bowl. Stir in clams and cheese. Spoon into mushroom caps, rounding the filling. Place on baking sheet and bake at 350 degrees F for about 20 minutes, until mushrooms are tender. (Or microwave at 50-percent power for 8 to 10 minutes.) Serve hot.
yankee magazine
about 24.
■1/4 pound bacon
■2 teaspoons reserved bacon drippings
■1/2 cup finely chopped onion
■1/2 cup finely chopped green pepper
■1 clove garlic, minced
■1 tablespoon minced fresh parsley
■1 teaspoon dried oregano
■salt and pepper
■one 6-1/2-ounce can chopped clams, drained
■1/3 cup grated Parmesan cheese
■12 ounces fresh mushrooms, stems removed
Fry bacon until crisp. Drain and crumble into mixing bowl, reserving 2 teaspoons of drippings. Saute onion and green pepper in bacon drippings until onion is opaque. Remove from heat and stir in garlic, parsley, oregano, salt, and pepper. Mix well and add to crumbled bacon in bowl. Stir in clams and cheese. Spoon into mushroom caps, rounding the filling. Place on baking sheet and bake at 350 degrees F for about 20 minutes, until mushrooms are tender. (Or microwave at 50-percent power for 8 to 10 minutes.) Serve hot.