1/2 c Butter 2 lb Mushrooms, 1-1/2" to 2" in -diameter 1 c Minced clams, with liquid 1 Clove garlic, minced 1/2 c Dried bread crumbs 1/3 c Parsley, chopped 3/4 ts Salt 1/4 ts Ground black pepper Lemon juice Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot. From: The Clam Lovers Cook Book Shared By: Pat Stockett
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Heyyy ya'll! I'm back with another 20 minute cooking tutorial. This time with a lil something different. I love carbs and dairy...but I try to be conscious of my intake from time to time. These stuffed Portobello Mushrooms are so good-and they're carb/guilt free =) Make them vegan without the addition of cheese or keep it-if you'd like. Hope you enjoy.
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Please enjoy this delicious recipe for clam stuffed mushrooms. They are heavenly and easy to prepare! Comment, like, subscribe, and share! Go feed your family!
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