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