This is a take on an appetizer I used to order at a chain Italian restaurant.
Ingredients
- extra-virgin olive oil: 0.25 cup (divided)
- portobello mushrooms: 1 pound
- garlic: 1 Tbsp (minced)
- clams: 1 can (6.5 ounce can, drained, chopped)
- panko bread crumbs: 0.66667 cup
- Parmesan cheese: 0.5 cup (grated)
- italian seasoning: 1 Tbsp
- fresh flat-leaf parsley: 2 tsp (chopped)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
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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.
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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.
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Fill mushroom caps with the mixture and place in the prepared pan.
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Bake in the preheated oven until sizzling, about 20 minutes.
