Ingredients for - Clam-Stuffed Portobello Mushrooms
How to cook deliciously - Clam-Stuffed Portobello Mushrooms
1. Stage
Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
2. Stage
Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
3. Stage
Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
4. Stage
Fill mushroom caps with the mixture and place in the prepared pan.
5. Stage
Bake in the preheated oven until sizzling, about 20 minutes.
