• 8servings

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Nutrition Info . . .

VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium cherrystone clams, scrubbed and shucked

  2. 3 medium raw shrimp, peeled and deveined

  3. 28 medium fresh mushroom caps, divided

  4. 8 tablespoons butter, divided

  5. 2 ounces scallops, diced

  6. 2 stalks celery, diced

  7. 1/4 cup finely chopped onion

  8. 1/3 cup white wine

  9. 2/3 cup bread crumbs

  10. Hollandaise Sauce (recipe)

  11. Celery slices for garnish

Instructions Jump to Ingredients ↑

  1. Discard any clams that remain open when tapped with fingers. Chop clams and shrimp into 1/4X1/4-inch pieces. Set aside.

  2. Preheat oven to 350°F. Grease 4 (6-inch) casserole dishes. Slice 4 mushroom caps. Melt 1 tablespoon butter in large skillet over medium heat. Add sliced mushrooms; cook and stir until tender. Set aside.

  3. Melt remaining 7 tablespoons butter in same skillet over medium heat. Add scallops, shrimp, diced celery and onion. Cook and stir over medium heat about 2 minutes or until shellfish is opaque. Add clams with reserved juice to skillet. Bring to a boil. Reduce heat to low. Simmer 1 minute; add white wine. Remove from heat. Fold in bread crumbs.

  4. Place 6 mushroom caps in each prepared casserole dish. Using small spoon, fill mushroom caps with stuffing mixture. Bake 10 minutes .

  5. Remove from oven. Place sliced mushrooms on top of each casserole. Top each with 1/4 cup of Hollandaise Sauce; return to oven just to heat through. Serve hot. Garnish, if desired.


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