Chef and Fat Man Clam Stuffed Mushrooms
Ingredients1/3 cup Progresso Italian or herb flavored breadcrumbs
1/4 cup canned minced clams (drained)
1 Tbl shredded Parmesan cheese
1 Tbl shredded Romano cheese
1/2 tsp minced garlic
3 Tbls chicken broth
12 medium white button mushrooms (stems removed)
1 stick butter, melted
2 Tbls minced red bell pepper (optional)
2-3 slices mozzarella cheese
½ tsp minced fresh parsley
CNFM Zesty Love Rub
Preheat BGE or oven to 450 degrees. Combine first five ingredients and mix well (use your hands…get into it). Add the chicken broth 1 Tbl at a time and stir after each spoonful. DO NOT over stir….keep it fluffy baby! Fill each cap with 1 to 2 tsp of stuffing…be your own judge. Fill em up. Make sure you don’t pack them to tight leave top of surface flat. Arrange in a backing dish with the stuffing side up. Use a brush and slather liberally butter across the tops of all letting it run down the sides…be generous. Sprinkle the bell pepper pieces over the mushrooms then sprinkle well with CFM Zesty Love Rub. Place slices of cheese over arranged shrooms making sure NO part of the shrooms go uncovered. Place in BGE and bake (indirect heat) for 12 – 15 minutes (until cheese turns golden brown). Take out and immediately sprinkle with parsley and serve.
These fine recipes performed by substitute chef Kevin the Fat Man Jenkins, sub-substitute chef Mike Stock and his chefs-in-training nephews Chris (the hummingbird slayer) and B.J. (the Boston Tangler) at Big Green Egg Headquarters on Saturday July 16th 2007.