Mushrooms Stuffed with Whole Clams
Yield
6 servingsPrep
20 minCook
8 minReady
28 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
2 inches in diameter |
|
| 3 | tablespoons |
butter
melted |
|
| 24 | each |
clams, littleneck
shucked |
* |
| 5 | tablespoons |
horseradish
|
|
| 8 | tablespoons |
mayonnaise
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 6 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
2 inches in diameter |
|
| 45 | ml |
butter
melted |
|
| 24 | each |
clams, littleneck
shucked |
* |
| 75 | ml |
horseradish
|
|
| 1.2E+2 | ml |
mayonnaise
|
|
| 5 | ml |
worcestershire sauce
|
|
| 6 |
red hot pepper sauce
|
*
|
Directions
Remove stems from mushrooms and reserve for another use.
Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet.
Place 1 clam in each mushroom cap.
Mix together remaining ingredients and spoon over clams.
Broil about 6 inches from heat for about 8 minutes or until mushrooms are tender and topping begins to brown.
