Clam-Stuffed Portobello Mushrooms

01Method

1. 1

   Heat the oven to 400°F (200°C). Coat a 9x13-inch baking dish with a portion of the olive oil.

2. 2

   Wipe the mushrooms clean with a dry brush or paper towel. Detach the stems from the caps. Using a small spoon, scrape out and discard the dark gills to create space for the filling. Finely chop the reserved stems.

3. 3

   Warm the remaining olive oil in a skillet over medium heat. Add the garlic and chopped mushroom stems, stirring continuously for 4 to 5 minutes. Remove from heat. Fold in the clams, panko, Parmesan, Italian seasoning, parsley, salt, and pepper until evenly combined.

4. 4

   Spoon the filling generously into each mushroom cap and arrange them in the prepared baking dish.

5. 5

   Bake in the heated oven for about 20 minutes, until the tops are bubbling and lightly browned.