Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::10
Yield::10 servings
Ingredients
¼ cup extra-virgin olive oil, divided
1 pound portobello mushrooms
1 tablespoon minced garlic
1 (6.5 ounce) can chopped clams, drained
⅔ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease 9×13-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.
Cook's Note:
The clams can be swapped out for chopped cooked bacon if desired.