Sunday, March 6, 2011
This is my version of stuffed mushrooms. This is a totally guilt free meal, and leftovers can be frozen and reheated. I made about 15, and could only eat 3! I hope you enjoy!
What You'll Need:
~1/4 cup Chicken broth
~1/2 small onion- chopped finely
~2 cans minced/chopped clams (in clam juice...save the juice for later!)
~Bread crumbs (eyeball it)
~1- 1 1/2 tsp. oregano
~1 clove garlic
~Salt and Pepper to taste
~Tomato sauce (optional)
Preheat oven to 375 degrees.
Preparing The Mushrooms: Stuffing mushrooms are mushrooms that are slightly bigger than the ones we use every day. They sell them at stop and shop, raw they're about palm sized. Clean the mushrooms with a sponge to get the dirt off (if you wash in colander, you may loose some of the flavor!) Twist the stems out of the caps lightly, leaving a perfect cap for stuffing! Set the caps aside for later. Chunk the stems in small pieces, and use for stuffing.
Preparing The Stuffing: In a medium sized sauce pan, pour chicken broth in to get hot, a little less than high heat. Add onions, and grated garlic clove, stirring until they are soft. (keep an eye, because I tend to burn onions haha!) Once onions are on the softer side, add the mushroom stems. When mushroom stems brown slightly, drain calms and put clam juice aside for later. Mix in clams, and a small amount of juice and let them cook for about 2-4 minutes. Add your oregano and S&P, and Lemon juice. (I like a lot of lemon juice, but a tablespoon should do the trick. If you like less, be your own judge) Now, this is the fun part. Get your bread crumbs and clam juice ready. Slowly pour in some clam juice, immediately follow with breadcrumbs. Stir. Repeat until all the clam juice is gone and you get an almost sticky consistency.
Assembling: Get a baking pan ready, cover with aluminum foil, and spray with Pam. Stuff the mushroom caps with the hot stuffing, scooping about a teaspoon sized portion into each of the caps. Place evenly and put a small dollop of tomato sauce on top. Bake in oven approx. 20 minutes, or until fragrant and mushrooms brown. Serve alone or with rice.