Deviled clam mushrooms

1 Servings

Ingredients

Quantity Ingredient
12 larges Mushrooms
Melted margarine or butter
1 Clove garlic; finely chopped
2 tablespoons Margarine or butter
1 tablespoon Flour
1 can (6-1/2 ounce) minced clams
1 cup Fresh bread crumbs; (2 slices)
1 tablespoon Chopped parsley
2 teaspoons Worcestershire sauce
½ teaspoon Dry mustard

Directions

Preheat oven to 400 degrees F Remove and finely chop mushroom stems; set aside. Brush caps with melted margarine. In medium skillet, cook garlic in 2 tablespoons margarine until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; place in shallow baking pan. Bake 8 to 10 minutes or until hot. Refrigerate leftovers.

Microwave: In 1-quart glass measure, combine garlic and margarine. Cook on 100% power (high) 1 to 1-½ minutes or until garlic is tender. Stir in flour then chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; arrange on microwave-safe plate.

Cook on 100% power (high) 5 to 6 minutes, rotating plate once.

Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@...> on Nov 30, 1997

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