Yield: 25 Mushrooms
1/2 cup minced scallions
1/2 cup butter
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic
1 cup minced clams
1/4 cup cracker crumbs
salt and pepper, to taste
3 tablespoons minced parsley
Melted Butter
Yield: 100 Mushrooms
100 mushrooms
2 cups minced scallions
2 cups butter
2 teaspoons dried thyme
2 teaspoons minced garlic
1 quart minced clams
1 cup cracker crumbs
3/4 cup minced parsley
salt and pepper, to taste
melted butter
Preheat oven to 350 degrees.
Remove the stems from the mushrooms and mince the stems. In a skillet, saute the scallions in the butter until soft. Add the mushroom stems, thyme, and garlic and cook until the liquid evaporates. Stir in the clams, cracker crumbs, parsley, salt, and pepper.
Place the mushroom caps on a baking sheet, brush with butter, and bake for 10 minutes. Mound the clam mixture in the caps. Sprinkle with butter and bake until light brown.
Can be prepared for the final baking 1 day in advance.
