Clam-Stuffed Portobellos

Portobello mushrooms are not a native Italian variety, but they are used frequently in Italian-American cuisine. Portobellos can be found in most large supermarkets, either loose, packaged whole, or cleaned and sliced.

Serves: 5Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 5


  • 1 Tbsp. olive oil
  • 5 fresh portobello mushrooms
  • 1 cup dry white wine
  • 4 large slices crusty Italian bread
  • 2 dozen littleneck clams, removed from shells and finely chopped
  • 2 Tbsp. chopped parsley
  • 1⁄2 tsp. ground black pepper


  • Preheat oven to 375°F. Lightly grease a large baking dish with the oil. Clean the mushrooms and remove the stems. Finely dice the mushroom stems. Toast and finely dice the bread.
  • Place the mushroom caps, stemmed-side up, in a baking dish along with the wine. Cover, and bake for 8 minutes.
  • Mix together the mushroom stems, clams, bread, and parsley.
  • Mound the clam mixture on top of the mushroom caps in the baking dish, and sprinkle with the pepper. Cover, and bake for approximately 10 minutes.