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Kim’s Mushrooms Stuffed With Clams
Ingredients:
24 mushrooms, 2 inches in diameter
½ stick butter, melted
24 littleneck clams, shucked
3 tablespoons Silver Spring Horseradish
6 tablespoons mayonnaise
½ teaspoon Worcestershire sauce
6 drops Tabasco® sauce
½ cup corn flakes or seasoned bread crumbs
Directions:
Take stems off of mushrooms, dip cap of mushroom in melted butter and place rounded side down on cookie sheet.
Place a clam into each mushroom cap.
Mix in a separate bowl the horseradish, mayo, Worcestershire and Tabasco and dribble over clams.
Mix the corn flakes or bread crumbs into the remainder of the butter and sprinkle over the top of each mushroom.
Broil until tender and topping turns brown.
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