Total Time
25mins
Prep 5 mins
Cook 20 mins

Adapted from House and Garden's New Cookbook.

Directions

  1. Preheat oven to 350°F.
  2. Remove mushrooms stems and mince finely. Reserve stems and caps.
  3. Melt butter in a skillet and saute onions until tender, 2-3 minutes.
  4. Add mushroom stems and cook, stirring frequently, 4 minutes.
  5. Add clams, salt, pepper, nutmeg and parsley, and mix well.
  6. Remove and let cool.
  7. Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
  8. Bake 5 minutes.
  9. Divide clam mixture among mushroom caps.
  10. Drizzle with a little more melted butter.
  11. Bake 5 minutes, or until beginning to brown.