Stuffed Mushrooms

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Stuffed mushrooms are a popular appetizer in many restaurants, but you can make a delicious version right at home. This recipe is easy and quick, perfect for parties or family dinners. The combination of clams and cheeses packs a savory punch that is sure to impress your guests. Plus, making them at home saves you money and lets you enjoy this tasty treat whenever you want!

how to make Delicious Restaurant-Style Stuffed Mushrooms

Ingredients

  • 8 to 12 large mushrooms
  • 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
  • 1 finely minced green onion
  • 1 beaten egg
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon garlic salt
  • 1/2 cup Italian-style breadcrumbs
  • 1 teaspoon oregano
  • 1 tablespoon melted and cooled butter
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon finely grated Romano cheese
  • 2 tablespoons finely grated Mozzarella cheese (for stuffing)
  • 1/4 cup finely grated Mozzarella cheese (for garnish)
  • 1/4 cup melted butter (for garnish)
  • Freshly diced parsley for garnish
  • Fresh lemon wedges for serving

Directions

  1. Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
  2. Gently wash and stem the mushrooms, then pat them dry. Reserve the stems for another recipe.
  3. In a bowl, mix together the clams, green onion, minced garlic, garlic salt, butter, and oregano.
  4. Add the breadcrumbs, beaten egg, and reserved clam juice to the bowl; mix everything thoroughly.
  5. Stir in the Parmesan, Romano, and Mozzarella cheeses until well combined.
  6. Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding slightly.
  7. Arrange the stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup of melted butter. Cover and bake for 35 to 40 minutes.
  8. Remove the cover, sprinkle the remaining grated Mozzarella cheese over the mushrooms, and return them to the oven briefly to melt the cheese.
  9. Garnish with freshly diced parsley and serve warm with lemon wedges for added flavor.

how to serve Delicious Restaurant-Style Stuffed Mushrooms

Serve these stuffed mushrooms warm on a platter as a tasty appetizer. The fresh lemon wedges add a nice touch and enhance the flavor. These mushrooms pair well with a nice salad or a bowl of soup for a delightful meal.

how to store Delicious Restaurant-Style Stuffed Mushrooms

If you have leftovers, store the stuffed mushrooms in an airtight container in the refrigerator. They can last for about 2 to 3 days. When you’re ready to eat them, you can reheat them in the oven or microwave until warmed through.

tips to make Delicious Restaurant-Style Stuffed Mushrooms

  • Make sure to use fresh mushrooms for the best flavor and texture.
  • Don’t skip the reservations of clam juice; it adds a nice depth of flavor to the stuffing.
  • Feel free to adjust the cheese types based on your preference; it can be delicious with different cheese combinations!

variation

If you want to change things up a bit, try adding some cooked sausage or crab meat to the stuffing mixture. You can also use different herbs like thyme or basil for a twist on the flavor.

FAQs

Can I use frozen clams for this recipe?
Yes, you can use frozen clams, just make sure they are thawed and drained well before using them.

What type of mushrooms are best for stuffing?
Large button mushrooms or cremini mushrooms work well for stuffing because they are sturdy and have enough space to hold the filling.

Can I prepare these stuffed mushrooms ahead of time?
Yes, you can prepare them a day in advance. Just stuff the mushrooms and keep them covered in the fridge. Bake them just before serving!

Print
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Delicious Restaurant-Style Stuffed Mushrooms

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A savory appetizer featuring stuffed mushrooms filled with a delicious blend of clams and cheeses, perfect for parties and family dinners.

Ingredients

Scale
  • 8 to 12 large mushrooms
  • 1 (6 ounce) can of minced clams, drained with 1/4 cup clam juice reserved
  • 1 finely minced green onion
  • 1 beaten egg
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon garlic salt
  • 1/2 cup Italian-style breadcrumbs
  • 1 teaspoon oregano
  • 1 tablespoon melted and cooled butter
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon finely grated Romano cheese
  • 2 tablespoons finely grated Mozzarella cheese (for stuffing)
  • 1/4 cup finely grated Mozzarella cheese (for garnish)
  • 1/4 cup melted butter (for garnish)
  • Freshly diced parsley for garnish
  • Fresh lemon wedges for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly oil a small baking dish.
  2. Gently wash and stem the mushrooms, then pat them dry. Reserve the stems for another recipe.
  3. In a bowl, mix together the clams, green onion, minced garlic, garlic salt, butter, and oregano.
  4. Add the breadcrumbs, beaten egg, and reserved clam juice to the bowl; mix everything thoroughly.
  5. Stir in the Parmesan, Romano, and Mozzarella cheeses until well combined.
  6. Stuff each mushroom cap with about 1 1/2 teaspoons of the clam mixture, mounding slightly.
  7. Arrange the stuffed mushrooms in the oiled baking dish. Drizzle with 1/4 cup of melted butter. Cover and bake for 35 to 40 minutes.
  8. Remove the cover, sprinkle the remaining grated Mozzarella cheese over the mushrooms, and return them to the oven briefly to melt the cheese.
  9. Garnish with freshly diced parsley and serve warm with lemon wedges.

Notes

Make sure to use fresh mushrooms for the best flavor and texture. Don’t skip the reserved clam juice; it adds depth to the stuffing. Feel free to adjust the cheese types to your liking.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 1g
  • Sodium: 540mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 60mg

Keywords: stuffed mushrooms, appetizer, clams, cheese, party food

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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