Canadian
Sarah’s Famous Clam-Stuffed Mushrooms
Mushroom caps packed with clams, breadcrumbs, herbs, egg and three cheeses, then baked under butter because apparently subtlety had the afternoon off. This is one of Sarah’s own favourites from the original cookbook, and yes, the recipe specifically allows you to start swapping things around almost immediately.
What It Is
These are baked stuffed mushrooms with a savoury clam filling held together with egg and breadcrumbs and enriched with Parmesan, Romano and mozzarella. They land somewhere between seafood appetizer, cheesy mushroom bite and a very small casserole wearing a mushroom hat.
Origin
Stuffed mushrooms appear in many European cooking traditions and do not have one clearly documented inventor. This clam-and-three-cheese version is Sarah’s recipe from Dinner by the Minute, using an Italian-inspired flavour profile.
Fun Fact
Egg yolks are one of the relatively few commonly eaten foods that naturally contain vitamin D, although the amount varies with the hen’s diet and environment.
Ingredients
- 12 large mushrooms
- 1 x 6 oz can clam meat, liquid reserved
- 1 tbsp chopped green onion
- 1 egg, beaten
- ½ tsp minced garlic
- ½ cup Italian breadcrumbs
- 1 tsp oregano
- 1 tbsp melted butter, cooled
- 2 tbsp grated Parmesan cheese
- 1 tbsp grated Romano cheese
- 2 tbsp grated mozzarella cheese, plus extra for topping
- ¼ cup melted butter
- Optional: portobello mushroom caps
Steps
- Wash the mushrooms, remove the stems and pat the caps dry. Reserve the stems for another recipe.
- In a bowl, combine the clams, green onion, minced garlic, oregano and the cooled tablespoon of butter. Add the breadcrumbs, beaten egg and enough reserved clam liquid to moisten the mixture. Stir in the Parmesan, Romano and mozzarella.
- Spoon the filling into the mushroom caps, mounding it slightly. Place the mushrooms in a lightly oiled baking dish.
- Pour the ¼ cup melted butter over the mushrooms. Cover and bake at 350°F (175°C) for 35–40 minutes.
- Uncover, sprinkle with additional mozzarella and return to the oven just until the cheese melts. Garnish with parsley or basil if desired.
Notes
The ingredient list includes clam meat and the method refers to clam juice; reserve a little liquid from the canned clams for the filling. The original cookbook suggests parsley or basil as garnish.
Substitutions
Use portobello caps for a meal-sized version. For a vegetarian version, replace the clams with finely chopped broccoli or cauliflower. Gluten-free breadcrumbs can replace the Italian breadcrumbs. You can also swap the cheese blend, though removing all the cheese begins to raise philosophical questions.
Storage
Cool promptly, place in a covered container and refrigerate for up to 3 days. Reheat until steaming hot throughout.
Freezing
Freeze assembled but unbaked mushrooms on a tray until firm, then transfer to a freezer-safe container with parchment between layers. Freeze up to 2 months. Bake from frozen with extra time, checking that the centres are fully heated.