Skip to main content

Stuffed Mushrooms Casino

“This appetizer is a combination of two of my favorites — stuffed mushrooms and clams casino.”


Ingredients:


  • 24 large

    fresh mushrooms

  • 1/2 cup

    butter

  • 1 tablespoon

    all-purpose flour

  • 1/3 cup

    chopped green onions

  • 1/3 cup

    sherry

  • 1 (16 ounce) can

    minced clams, drained with juice reserved

  • 3 cloves

    garlic, peeled and minced

  • 1/2 cup

    seasoned bread crumbs

  • ground black pepper to taste

  • 1 teaspoon

    Italian-style seasoning

  • 1/2 cup

    bacon bits

  • 1/3 cup

    grated Romano cheese

  • 1/2 cup

    butter, melted

  • 1

    lemon – cut into wedges, for garnish

Directions:


  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a medium baking sheet.

  • Stems from mushrooms to remove. Reserve and chop about 1/2 . Arrange mushroom caps put in a single layer on the prepared baking sheet , so that the edges of the caps touch . Set aside .

  • In a small saucepan over medium heat, melt 1/2 cup butter. Subject show cooking stems chopped mushrooms to the pan , and slowly and stir until they are soft . To coat the flour mushroom stems . Mix in green onions , sherry , minced clams and juice reserved 1/2 of their (storage group) , garlic, bread crumbs , pepper, Italian-style seasoning , and bacon. Continue cooking for about 3 minutes , until all ingredients are well blended. Remove from heat and stir in Romano cheese. Let’s let the mixture cool for about 5 minutes.

  • Fill the mushroom caps with the mixture generously . Drizzle with melted butter.

  • Bake in preheated oven 20 to 25 minutes , until lightly browned . Serve with lemon wedges .


Stuffed Mushrooms Casino

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Garlic and Onion Boiled Peanuts

“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Post a Comment
Read more