Deviled Clam Mushrooms
12 Large mushrooms
melted butter to brush on mushrooms
1 Clove garlic - finely chopped
2 TBSP. butter or margarine
1 TBSP. flour
1 Can (6½ oz) minced clam's - drained reserving 2 TBSP. liquid
1 Cup fresh bread crumbs (2 slices)
1 TBSP. chopped parsley
2 Tsp. Worcestershire sauce
½ Tsp. dry mustard
Preheat oven to 400°.
Remove and finely chop mushroom stems; set aside.
Brush caps with melted margarine.
In medium skillet, cook garlic in 2 TBSP. butter until tender. Stir in flour.
Add chopped mushroom stems and remaining ingredients except mushroom caps; mix well.
Mound into mushroom caps; place in shallow baking pan.
Bake 8-10 minutes or till hot. Refrigerate leftovers.
Microwave Method:
In 1-quart glass measure, combine garlic and margarine. Cook on High for 1-1½
minutes or till garlic tender. Stir in flour, then chopped mushroom stems and
remaining ingredients except mushroom caps; mix well. Mound into mushroom caps;
arrange on microwave safe plate. Cook on High 5-6 minutes, rotating plate once.
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