Portobello Mushrooms Filled with Clam-Parmesan Stuffing

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan with 2 tablespoons olive oil.

2. 2

   Use a dry vegetable brush or paper towel to gently scrub the mushrooms to remove dirt. Separate the stems from the caps. With a small spoon, carefully scoop out the dark gills to make more space for the stuffing; discard the gills. Finely chop the mushroom stems and set them aside.

3. 3

   Add the remaining 2 tablespoons olive oil to a skillet and heat over medium for a few minutes. Add the garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off the heat. Add the clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper, and stir to combine.

4. 4

   Stuff the mushroom caps with the mixture and place them in the prepared pan.

5. 5

   Bake in the preheated oven until sizzling, about 20 minutes.

• Calories 124.1 kcal — Moderate 6%
• Protein 5.27 g — Moderate 11%
• Carbohydrate 12.12 g 4%
• Total Fat 6.6 g — Moderate 8%
• Saturated Fat 1.62 g — Moderate 8%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 6.04 mg ⌄ Low Source 2%
• Sodium 210.25 mg — Moderate 9%
• Dietary Fiber 1.34 g ⌄ Low Source 5%
• Total Sugars 1.37 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 53.42 mg ⌄ Low Source 4%
• Iron 0.57 mg ⌄ Low Source 3%
• Potassium 208.15 mg ⌄ Low Source 4%
• Vitamin A 1.25 mcg ⌄ Low Source 0%
• Vitamin C 0.4 mg ⌄ Low Source 0%
• Vitamin D 0.14 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten