Clam-Stuffed Mushrooms

These savory appetizers will be a big hit at your next party. The recipe is easily doubled or tripled if you’re cooking for a crowd.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 1 can (6.5 oz.) chopped clams
  • 12 fresh mushrooms
  • 1 scallion, minced
  • 1⁄8 tsp. garlic salt
  • 1⁄2 tsp. minced garlic
  • 1 Tbsp. melted butter
  • 1 tsp. oregano leaves
  • 1⁄2 cup Italian breadcrumbs
  • 1 large egg
  • 3 Tbsp. grated Parmesan cheese, divided
  • 1 Tbsp. grated Romano cheese
  • 2 Tbsp. grated mozzarella cheese
  • 1⁄4 cup melted butter
  • 1⁄4 cup toasted pine nuts
  • 2 tsp. minced thyme


  • Preheat the oven to 350°F. Lightly oil a small baking dish.
  • Reserve 1⁄4 cup of clam juice for the stuffing and discard the rest. Finely mince the clams. Gently wash the mushrooms, pat dry, and remove the stems.
  • In a bowl, combine the clams, onions, garlic salt, minced garlic, butter, and oregano and mix well. Add the breadcrumbs, egg, and clam juice and mix well. Add Romano cheese and 2 tablespoons Parmesan cheese. Mix well.
  • Stuff each mushroom with about 1 1⁄2 teaspoons of the stuffing mixture. Place the stuffed mushrooms in the baking dish and pour 1⁄4 cup melted butter over the top. Cover and bake in the oven for about 35 to 40 minutes.
  • Remove the cover and sprinkle remaining Parmesan cheese and pine nuts on top and put back in the oven just long enough for the cheese to melt slightly (about 3 to 5 minutes). Garnish with fresh thyme.