Mushrooms Stuffed with Clams

by Editorial Staff

Recipe for fragrant stuffed mushrooms with clams.

Ingredients

  • Large champignons – 24 pieces
  • Canned shellfish – 185 g
  • Parmesan cheese (grated) – 1/3 cup
  • Bacon (sliced) – 4-5 pcs.
  • Bulb onions – 1 pc.
  • Sweet green pepper – 0.5-1 pcs.
  • Garlic – 1 clove
  • Parsley – 2-3 branches
  • Dried oregano – 1 teaspoon
  • Salt
  • Ground black pepper

Directions

  1. Remove the legs from the mushrooms. Wipe the hats. Preheat the oven to 175 degrees.
  2. Peel the onion and pepper and chop finely. Chop the garlic. Finely chop the parsley.
  3. Fry the bacon in a dry frying pan until crisp.
  4.  Crush bacon into a bowl. Save 2 teaspoons of the fat that came out from the frying of the bacon.
  5. Add onion and bell pepper to the fat. Fry for 3 minutes.
  6. Remove from heat, add garlic, parsley, oregano, salt, and pepper.
  7.  Mix thoroughly, add bacon.
  8. Chop the clams.
  9.  Add clams and cheese to the filling. Mix.
  10. Fill the caps with the filling. Put the stuffed mushrooms on a greased baking sheet, bake for 20 minutes, until mushrooms are soft.

Serve hot stuffed champignons with clams. Bon Appetit!

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