Recipe: Stuffed Mushrooms*

Happy Conference Weekend!

Let’s admit it—we all love a day off from church.  Not church really (since it’s great hearing those inspiring talks) but a day off from getting ready for church—preparing lessons, finding the lost shoes—just getting everyone out the door on time.  Being at home together is a nice time for a special family dinner—maybe something you normally don’t have the time or energy to make.  Who knows, maybe your loved ones will show appreciation for your efforts as gallantly as Elder Uchtdorf!

Last week we attended a surprise party for my sister-in-law’s 50th birthday, and my brother asked me to make one of our family favorites, Stuffed Mushrooms.  I took a huge pan full of them for the buffet, and they disappeared in just a few minutes.  We were trying to think where the recipe first came from and no one can remember.  They have been a part of most of our special holidays and events for decades and are different than most recipes for stuffed mushrooms in that they do not include sausage as an ingredient.  They can either be made vegetarian style or with clams added, which is our favorite way. One of my daughters has become an expert at making them and can dice up the stems in record time.  I took some photos when I made them this time so I could share the instructions with you.  This would be a fun thing to make for a General Conference snack or appetizer for your family dinner this weekend.

Note:  The best value I’ve found for mushrooms is Sam’s Club, but if they look the least bit brown, ask them to bring you out some fresh ones from the back, especially if it will be a day or two before you use them.

Stuffed Mushrooms

20 large fresh mushrooms

3 Tablespoons butter

2 bunches green onions (about 2/3 cup)

1 teaspoon Worcestershire Sauce

1 cup ground soft breadcrumbs

¾ cup shredded medium or sharp cheddar cheese

1 can Snows chopped clams, drained (optional but recommended)

Salt and pepper to taste

Wash the mushrooms well and slice a thin slice off the stems to throw away (just so you know the stems will be really clean but don’t waste much).  Pull out the stems and set aside.  Lay the caps out, stem side up, in a large baking dish placed as close together as possible.  Sprinkle a little salt into the openings where you removed the caps.

Using a little paring knife, carefully dice up the stems and slice the green onions.  Grind up some day old rolls or buns in your food processor or blender to make the 1 cup breadcrumbs.  Drain the clams and discard the juice.

In skillet, melt the butter and sauté the diced mushrooms and onion just a few minutes, adding the Worcestershire and sprinkle in some salt and pepper.  Place this mixture into a bowl and let cool 20 or 30 minutes.  Carefully fold in the bread crumbs, cheese, and clams.  Taste and add more salt and pepper if needed.  With fingers, stuff the filling into the mushroom caps, gently molding each into a rounded top. 

Cover and refrigerate until ready to bake.  Place 2 or 3 Tablespoons of water into the bottom of the pan and bake, uncovered, at 350 to 375 degrees for about 30 minutes until the mushrooms are done.  Place carefully on serving tray with tongs and serve immediately.

*Originally distributed April 2014