Dinah's Stuffed Mushrooms

Dinah's Stuffed Mushrooms


"Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving."

Ingredients 50 m {{adjustedServings}} servings 383 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Arrange mushroom caps hollow side up in the baking dish.
  3. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
  4. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
  5. Bake in the preheated oven 30 minutes, or until lightly browned.
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Reviews 279

  1. 358 Ratings


Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!


I don’t care about healthy; I added another stick of butter than the recipe called for. I also added all the liquor from both cans of clams. I bought one of those big bread crumb cans from the fryer isle pre-seasoned with Italian spices. I did dry the mushrooms a bit in the oven 10 minutes by themselves at 350 degrees. I figured with all the wet-works I added it might be wise. Man I was not prepared for how wonderful it tasted. So much flavor. I took what I could not eat, and that was plenty, to work the next day and I could not keep the cover closed. I pawned off 30 mushroom caps. They would take one mushroom and go back to their cube… wait five minutes and they would come back and take 3 or 4. Score. The next day with the ton of stuffing left, I baked pre-spooned stuffing balls on a baking sheet for 15 minutes. Then I cored out to make caps using those small cherry tomatoes. Put the half cooked stuffing into the tomato caps. Added a little piece of mozzarella cheese on top, and then I baked them for the remaining 15 minutes. The key is not to turn the tomatoes completely into mush. I plan on coring squash and cucumbers boats next time. I will let you know. It should be awesome. Truth is I think I would eat this stuffing if you fed it to me stuffed in a rock. Speaking of which, make sure you thoroughly clean your mushrooms. I had one that had some grit. It is easy to miss with all the hiding places for dirt in a mushroom. That would be embarrassing at work or a party.: )


These were the MOST delicious stuffed mushrooms I've ever had. I made a quadruple batch for my holiday party, and they were gone in the first 15 minutes! People are still complimenting me on these mushrooms. They were so easy to make, and the stuffing would be great with other vegetables, too, like tomatoes or peppers or even to stuff a chicken breast for seafood. I made the stuffing a day a head and refrigerated it overnight, which really gave the flavors a chance to mix. But if you do this, since the butter hardens the mixture, you'll need to set it out for about 30 minutes or so before you stuff the mushrooms or microwave it for a few minutes on no more than 30% power. AWESOME recipe!!