Rice & Clam Stuffed Mushrooms

Today I was thinking mushrooms and of course I like to stuff things, so stuffed mushrooms it was. I had a few large white button mushrooms hanging around as well as a few nice big Portobello caps, just begging to be stuffed with something. My initial thought was to have sautéed shrimp over yellow rice, so why not just grill the shrimp in a little butter, garlic, parsley and Old Bay, stuff the rice into the mushrooms along with that can of clams that was hiding out in the cupboards, and call it a day.

Add a pinch of Cayenne red pepper flakes and chopped scallions

The rice had a very nice flavor enhanced by the clam juice

I began by sauteing chopped red bell pepper, onion, and garlic for several minutes, added a can (11 ounces) of clams drained–juice reserved. Then added a nice hand full of spinach with a chiffonade cut

Gave that a little mix, added the juice from the clams, covered and let the spinach wilt down. Afterwards, I added about 2 1/2 cups of cooked yellow rice and mixed well

Brushed the mushroom caps with a little extra virgin olive oil and stuffed them with the rice mixture

Piled it nice and high. Chopped some fresh parsley and mixed it with a little olive oil and Panko bread crumbs for a nice topping, then shaved fresh Parmesan cheese over each. Into to our awaiting 350 oven and baked until the cheese melted and the bread crumbs were nice and golden

And out of the oven

Shrimp on the grill in a foil packet with a pad of butter, chopped fresh parsley, and chopped garlic


1 Comment (+add yours?)

  1. gavingalvez
    Jul 13, 2012 @ 12:31:31

    Ohh the shrimp looks so delicious. I’m craving now


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