Clam-Stuffed Mushrooms
By Yankee Magazine|Mar 24 2003|
Yield:
about 24.
Ingredients
1/4 pound bacon
2 teaspoons reserved bacon drippings
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 clove garlic, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
salt and pepper
one 6-1/2-ounce can chopped clams, drained
1/3 cup grated Parmesan cheese
12 ounces fresh mushrooms, stems removed
Instructions
Fry bacon until crisp. Drain and crumble into mixing bowl, reserving 2 teaspoons of drippings. Saute onion and green pepper in bacon drippings until onion is opaque. Remove from heat and stir in garlic, parsley, oregano, salt, and pepper. Mix well and add to crumbled bacon in bowl. Stir in clams and cheese. Spoon into mushroom caps, rounding the filling. Place on baking sheet and bake at 350 degrees F for about 20 minutes, until mushrooms are tender. (Or microwave at 50-percent power for 8 to 10 minutes.) Serve hot.
