Clam Stuffed Mushroom Caps

Two pounds of mushrooms and a cup of clams turn into a crowd-pleasing appetizer that disappears fast at any party. The caps get dipped in melted butter and set rounded-side down on a rack, ready to cradle a savory filling of sauteed clam meat, diced mushroom stems, garlic, breadcrumbs, and parsley.

Simmering the diced stems in the reserved clam liquid is what builds the flavor base. That briny liquor concentrates as it reduces, and the mushroom stems absorb it all. Breadcrumbs bind everything together so the filling holds its shape in each cap instead of falling apart.

Eight minutes under the broiler is all it takes. The caps turn tender, the filling browns on top, and a squeeze of fresh lemon juice right before serving cuts through the richness of all that butter.

Kitchen Tips

• Choose mushrooms about 1 ½ inches in diameter so they’re bite-sized. Too big and they’re awkward to eat. Too small and there’s no room for filling.
• Set the caps on a rack over a cookie sheet. This lets heat circulate underneath so the mushrooms cook evenly instead of sitting in a puddle of liquid.
• Drain the clams well before chopping. Excess liquid in the filling makes it soggy and prevents browning under the broiler.
• Watch closely under the broiler. These go from golden to burnt in about 30 seconds.

Variations

• Top each cap with a small pinch of grated Parmesan before broiling for a cheesy crust.
• Add a dash of hot sauce or red pepper flakes to the filling for heat.
• Use crab meat instead of clams for a richer, sweeter stuffed mushroom.