Recipe Database
Clam Stuffed Mushrooms
Clam Stuffed Mushrooms
1/3 cup Progresso Italian or herb flavored breadcrumbs
1/3 cup canned minced clams (drained)
1 tablespoon shredded Parmesan cheese
1 tablespoon shredded Romano cheese
1/2+ teaspoon minced garlic (not that yucky kind in a jar)
3 tablespoons chicken broth
12 medium white button mushrooms (stems removed)
1 stick butter, melted
2 tablespoons minced red bell pepper (optional)
2-3 slices mozzarella cheese
1/2 teaspoon minced fresh parsley
CNFM Zesty Love Rub

Preheat Big Green Egg or oven to 450 degrees. Combine first five ingredients and mix well (use your hands…get into it). Add the chicken broth 1 tablespoon at a time and stir after each spoonful. DO NOT over stir….keep it fluffy baby! Fill each cap with 1 to 2 teaspoons 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 CNFM Zesty Love Rub. Place slices of cheese over arranged shrooms making sure NO part of the shrooms go uncovered. Place in Big Green Egg 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.