“This dish is a combination of clams casino and stuffed mushrooms
which are my favorites.””
Serving: 8 | Prep: 20m | Ready in: 45m
• 24 large fresh mushrooms
• 1/2 cup butter
• 1 tbsp. all-purpose flour
• 1/3 cup chopped green onions
• 1/3 cup sherry
• 1 (16 oz.) can minced clams, drained with juice reserved
• 3 cloves garlic, peeled and minced
• 1/2 cup seasoned bread crumbs
• ground black pepper to taste
• 1 tsp. Italian-style seasoning
• 1/2 cup bacon bits
• 1/3 cup grated Romano cheese
• 1/2 cup butter, melted
• 1 lemon – cut into wedges, for garnish
• Set oven to 350°F (175°C) to preheat. Lightly oil a medium baking sheet.
Cut off mushroom stems. Reserve and chop about half of the stems. Place
mushrooms caps in 1 layer on the greased baking sheet so that their edges
touch one another. Put to one side.
• Melt 1/2 cup butter over medium heat in a small saucepan. Sauté the
reserved, chopped mushroom stems in melted butter slowly until tender. Mix
in flour until mushroom stems are coated. Stir in bacon bits, Italian-style
seasoning, pepper, bread crumbs, garlic, minced clams and 1/2 of their
reserved juice (pour off the remainder), sherry, and green onions. Keep
cooking until all the components are well combined, for about 3 minutes.
Turn off the heat and mix in Romano cheese. Let the mixture cool for about 5
• Liberally fill the mixture into mushroom caps. Sprinkle melted butter over.
• Bake for 20 to 25 minutes in the preheated oven until lightly brown. Serve
along with lemon wedges.
Nutrition Information
• Calories: 394 calories;
• Total Carbohydrate: 15 g
• Cholesterol: 109 mg
• Total Fat: 27.7 g
• Protein: 22.7 g
• Sodium: 702 mg