Stuffed mushrooms have a vintage cocktail party vibe, but not the swanky “sipping old-fashioneds at the 21 Club” kind. More like the “sneaking rum punch at your parents’ Christmas party” kind. I think of it as the type of appetizer your mom would make when company was coming over. The appetizer that my mom always made for company was baked clams, and if there were both red and green peppers in the mix, we knew it was party time.
The addition of bacon makes this specifically a “Clams Casino” mash-up, with a nod to another classic American dish. It also makes them ridiculously tasty.
This is definitely a special occasion kind of recipe. It’s not difficult, but it’s got lots of ingredients, takes some time to make (one hour is a lot for an appetizer, in my opinion), and the buttery, garlic-y clam sauce that goes over the top is particularly sinful. My mouth is watering just writing about it.
You can use any breadcrumbs you like, but check out my recipe for Easy Homemade Breadcrumbs! I always use up leftover bread this way, and I keep them in a freezer bag for easy access.
A NOTE ABOUT BACON: I have kind of a controversial opinion about bacon. I only like it in very small amounts. In fact, I like to cook it in the oven because I don’t like the lingering fried bacon fat smell. If you, as many do, think I’m nuts and that bacon makes everything better, you can amp up the bacon flavor (and save yourself a step) by sautéing your vegetables in the same pan you fried the bacon in. I love that it’s one less pan to wash, but the bacon was way too overpowering for me when I did this way. You could also leave the bacon out entirely, if your diet restricts it. The mushrooms will still be super yummy, but you won’t be able to call it “Clams Casino.” And “Clam-Stuffed Mushrooms” doesn’t sound nearly as fun.
EQUIPMENT: Large Mixing Bowl, Small Spoon, Large Spoon, Cutting Board, Knife, Skillet, Can Opener, Sheet Pan or Casserole Dish
Clams Casino Stuffed Mushrooms
Ingredients
- 8 oz Cremini or Baby Bella Mushrooms (or any type that has a cap)
- 1/2 a medium Onion, diced
- 1 cup Bell Pepper, diced
- 4 cloves of Garlic, minced (divided)
- 1 6.5 oz can of Chopped Clams (juice reserved)
- 2 tbsp Olive Oil (divided)
- 1 Lemon
- 1/2 cup Breadcrumbs
- 3-4 strips of cooked Bacon, chopped
- 2-3 tbsp grated Parmesan Cheese
- 1 tsp fresh Parsley, chopped
- 4 tbsp Butter
Directions
- Step 1 Wash your mushrooms (I always submerge them in a bowl of water, then immediately transfer them to a clean towel and pat them dry), then prep each one by twisting the stem off to remove it, and using a spoon, scrape out the gills and tidy the edge of the cap. In a bowl, toss the mushroom caps with a tablespoon of olive oil and generously season them with salt and pepper. TIP: You want your mushroom caps to be really well seasoned on their own so they can stand up to what will be a very flavorful filling. Set aside.
- Step 2 Prep the ingredients for your filling. Chop the mushroom stems, onion, pepper, and garlic. Fry, drain, and dice the bacon. Drain the clams from the can, and save the clam juice for later.
- Step 3 In a large skillet, sauté the onion, bell pepper, half the garlic, and mushroom stems over medium heat for about 5 minutes until the mixture has noticeably reduced by half. Transfer to a mixing bowl, and add the clams, bacon, breadcrumbs, parmesan cheese, parsley, and the juice from half of the lemon. Mix to combine.
- Step 4 Preheat your oven to 400 degrees. Spoon the filling into the mushroom caps. Don’t be stingy about it, really pack it in. Arrange the stuffed mushroom caps on a sheet pan or casserole dish and drizzle them with a little olive oil to encourage them to brown. Bake for 15 minutes.
- Step 5 While the mushrooms are the in oven, make the sauce. Wipe out the skillet you sautéed the veggies in, heat it over medium heat, and add 4 tablespoons of butter and the remaining minced garlic. When the butter is melted and bubbling, whisk in the reserved clam juice. After 2 to 3 minutes when it comes up to gentle boil, squeeze in the juice of the remaining half of lemon.
- Step 6 Transfer your finished mushrooms to a serving platter (or leave them in your casserole dish if it’s presentable!), and pour the sauce over the top. Garnish with additional parsley.
Stuffed mushrooms are one of my absolute favorite things!
These babies sound absolutely delicious, very similar to a recipe i have where i use rock shrimp, bacon and smoked Gouda.
I am ALL about smoked gouda. I’d love to check out your recipe! Is it posted?
I think anything with bacon is delish! Thanks for sharing the recipe!
These stuffed mushrooms are fantastic! Many of them I’ve tried end up not having enough texture but these have just the right amount. Great presentation, too! Thanks for sharing!
Yumm… I have never cooked with clams but mushrooms are my favorite. This is a recipe that I can definitely try. Thanks for sharing!