36medium mushroom caps, white or crimini are best (about 1 20-oz. package)
8oz. minced clams (canned or fresh), with their liquid
1/3 cupfresh parsley, finely chopped
1garlic clove, finely minced
½cupbread crumbs (unseasoned)
Old Bay seasoning: 2 shakes
pinch of dried thyme
Servings: stuffed mushroom caps
Assemble ingredients and tools. Melt the butter in a 10-inch skillet.
Remove the stems from the mushrooms, and set aside. Place the mushroom caps on a sheet pan, brush with melted butter, and place under the broiler for a minute or more to precook the mushrooms. They should just start to “give up their water.”
Dice the reserved mushroom stems. Finely chop the fresh parsley and garlic clove.
In the remaining butter, cook the diced stems, garlic and clam liquid for five minutes.
Stir in the clams, white wine, fresh parsley, Old Bay seasoning and dried thyme. Cook briefly.
Spoon the mixture into the pre-cooked mushrooms caps and broil for 8 minutes, until mushroom caps are tender. Be sure to keep an eye on them!
These delicious mushrooms can be frozen before the final baking and later popped in the oven as a quick appetizer when company is expected.