| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer | 1 | Servings | ||
INGREDIENTS
| 12 | lg | Mushrooms |
| Melted margarine or butter | ||
| 1 | Clove garlic; finely chopped | |
| 2 | tb | Margarine or butter |
| 1 | tb | Flour |
| 1 | cn | (6-1/2 ounce) minced clams |
| 1 | c | Fresh bread crumbs; (2 slices) |
| 1 | tb | Chopped parsley |
| 2 | ts | Worcestershire sauce |
| 1/2 | ts | Dry mustard |
INSTRUCTIONS
Preheat oven to 400 degrees F Remove and finely chop mushroom stems; set aside. Brush caps with melted margarine. In medium skillet, cook garlic in 2 tablespoons margarine until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; place in shallow baking pan. Bake 8 to 10 minutes or until hot. Refrigerate leftovers. Microwave: In 1-quart glass measure, combine garlic and margarine. Cook on 100% power (high) 1 to 1-1/2 minutes or until garlic is tender. Stir in flour then chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; arrange on microwave-safe plate. Cook on 100% power (high) 5 to 6 minutes, rotating plate once. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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