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CLAM STUFFED MUSHROOMS

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Third Prize The 1997 Old Farmer's Almanac Recipe Contest: 'Best Appetizers'
Susan Straney, Saline, Michigan
Makes 24 mushroom caps.

Ingredients

• 24 large, fresh mushrooms, stems removed
• 4 or 5 slices bacon
• 2 teaspoons reserved bacon drippings
• 1/2 cup finely chopped onion
• 1/2cup finely chopped green bell pepper
• 1 clove garlic, minced
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried oregano
• salt and pepper, to taste
• 1 can (6.5 ounces) chopped clams, drained
• 1/3 cup grated Parmesan cheese
 

Directions

Preheat the oven to 350°F.

Wipe the mushroom caps clean with a damp paper towel.

Fry the bacon in a skillet until crisp.

Drain and crumble the bacon into a large bowl, reserving 2 teaspoons of drippings in the skillet.

Add the onion and green pepper to the drippings in the hot skillet and saute for 3 minutes.

Remove from the heat and stir in the garlic, parsley, oregano, salt, and pepper.

Mix well and add to the crumbled bacon in the bowl. Stir in the clams and cheese.

Using a spoon, mound the filling into each mushroom cap.

Place the caps top down on a lightly greased baking sheet and bake for 20 minutes, until the mushrooms are tender.

(Or microwave, covered with a paper towel, at medium power for 8 to 10 minutes.)