Clam Stuffed Mushroom Caps

Method

Remove stems from mushrooms. Place mushrooms open side up in a baking dish, taking care not to crowd them. Set aside. Preheat oven to 350^oF (175^oC).

In a pan, slowly sauté shallots with fennel seeds. Add diced fennel and celery and sauté until cooked, approximately 3 to 4 minutes. Add wine and reduce until almost dry. Add one cup of reserved clam juice and reduce by half.

Add cream and slowly reduce until medium thickness. Stir in chopped clams to warm through, then remove from heat. Fill mushroom caps with clam mixture.

Top with Parmesan cheese and bake in oven for approximately 8 minutes or until bubbling hot.

Note

This recipe produces 25 Hors d’oeuvre style pieces suitable for 10 to12 people, or it can be used as a plated appetizer for five people using five mushroom caps per person.