Stuffed Mushrooms

Stuffed MushroomsI bought fresh mushrooms and had only planned to saute them but ended up wanting something a little more feeling. It will be more calories but I don’t do this often.  I saw a video by Stephanie Manley (below) who made Stuffed Mushrooms similar to those made at Olive Garden and thought today would be a good day to try out this recipe.

I have been fasting from most meats since January 3rd (21 day fast).  While doing the fast I have veered away from social media, excessive phone calls, emails (I took the time to go through and unsubscribe to over 60% of the emails that I was receiving), I do not watch much tv but will turn on on to see the traffic report and weather prior to going to work and I have also limited (tried to steer clear from) negativity (people, food, places, and things) and have also limited carbs and sugar.  My last day of the fast will be this coming Saturday (January 23rd).  I have primarily eaten fish (seafood) and fresh vegetables so this will be a bit of treat for me today with making the stuffed mushrooms.   I plan to replace the butter with olive oil and will look around the store after church today to figure out if there is something that I can use that is a healthier choice for the cheeses – if not – I’m going to go with the below recipe and plan to enjoy it.

Quiet By Nature


  • 8 – 12 Fresh Mushrooms
  • 1 6 ounce can of clams, drained and finely minced (save 1/4 cup of clam juice for stuffing)
  • 1 green onion, chopped fine (about 1 tablespoon)
  • 1 egg, beaten
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon garlic salt
  • 1/2 cup Italian bread crumbs
  • 1 teaspoon oregano leaves
  • 1 tablespoon melted butter (cooled)
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon finely grated Romano cheese
  • 2 tablespoons finely grated mozzarella cheese (for stuffing)
  • 1/4 cup finely grated mozzarella cheese (for garnish)
  • 1/4 cup melted butter


Wash mushrooms and remove stems, pat dry. Save stems for another recipe. In a mixing bowl, place clams, onions, garlic salt, minced garlic, soft butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and clam juice and blend. Stir cheeses in clam stuffing and mix well.

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour melted butter over mushrooms. Cover and place in a preheated oven at 350 degrees for about 35 and 40 minutes. Remove cover, sprinkle freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.


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