Deviled Clam Mushrooms Recipes

DEVILED CLAM MUSHROOMS

Steps:

• preheat oven to 400 degrees Remove and finely chop mushroom stems, set aside.
• Brush caps with melted margarine.
• In med.
• skillet, cook Garlic in 2 tbsp.
• butter until tender.
• Stir in flour.
• Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well.
• Put mixture into mushroom caps.
• Place in shallow baking pan.
• Bake about 8 minutes or until hot.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)

Steps:

• Using a food processor (do not clean between ingredients).
• Finely slice the torpedo rolls and set aside.
• Finely chop bacon and put in a large, deep saute pan and put on medium heat.
• Medium chop peppers, onions, and parsley and add to cooking bacon.
• Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
• Put aside to cool.
• To open clams,place in large baking pan (s) 1 to 2" deep.
• Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
• Open clams, reserving the liquid for later use,and chop meat medium fine.
• Separate and save clam shells.
• In a large bowl,combine the clams and bacon/vegetable mix.
• Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
• Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
• Bake in a 350°F oven for 20 to 25 minutes.
• Bread crumbs should be lightly browned, and clams and vegetables tender.

DEVILED CRAB STUFFED MUSHROOMS RECIPE

Steps:

• Break up crabmeat into chunks and set aside. Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat. Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres. This recipe yields ?? servings.

CLAM-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

DEVILLED MUSHROOMS

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
• Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
• Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.

CLAM-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
• Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
• Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
• Fill mushroom caps with the mixture and place in the prepared pan.
• Bake in the preheated oven until sizzling, about 20 minutes.