Deviled Clam Mushrooms
Delicious stuffed mushrooms filled with savory clam mixture and herbs, perfect as an appetizer or party treat for seafood lovers and mushroom enthusiasts.
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Remove mushroom stems and finely chop them; set aside.
- Brush mushroom caps with melted margarine.
- In a medium skillet, cook garlic in 2 tablespoons margarine until tender.
- Stir in flour and cook for 1 minute.
- Add chopped mushroom stems, minced clams with reserved liquid, bread crumbs, chopped parsley, Worcestershire sauce, and dry mustard; mix well.
- Mound the clam mixture into each mushroom cap.
- Place stuffed mushrooms in a shallow baking pan and bake for 8 to 10 minutes or until hot.
Tips & Substitutions
For a richer flavor, consider using fresh herbs instead of dried. If you don't have fresh bread crumbs, you can substitute with store-bought or use crushed crackers. If you're short on time, pre-cooked clam meat can be used in place of canned clams. Adjust the amount of garlic to suit your taste; roasted garlic can also add a unique depth.
Serving Suggestions
These Deviled Clam Mushrooms make a delightful appetizer for a seafood-themed dinner. Pair them with a crisp green salad or serve alongside a light seafood dish such as Fillets In Lemon Butter. They also work well as part of a spread with other appetizers like Hot Crab Salad.
Storage & Reheating
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes until heated through. Avoid microwaving, as it may make the mushrooms soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Clam Mushrooms contains roughly 58 calories, with 3g protein, 7g carbohydrates, and 3g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these mushrooms ahead of time?
Absolutely! You can prepare the stuffed mushrooms a day in advance and store them in the refrigerator. Just be sure to cover them tightly. When ready to serve, bake them directly from the fridge, adding a couple of extra minutes to the cooking time for even heating.
What can I use instead of margarine or butter?
If you're looking for a dairy-free option, olive oil or a vegan butter substitute works well. For a healthier alternative, avocado oil can be used for brushing the mushroom caps, adding a subtle flavor without the saturated fats.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. Place them on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. When ready to bake, simply add a few extra minutes to the cooking time when baking from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).