Clams Casino Stuffed Mushrooms
Gluten-free, Whole30, Paleo clam, garlic and prosciutto stuffed mushrooms.
Equipment
- cast iron skillet
- oven
- baking sheet
- parchment paper
Ingredients
- 2 tbsp ghee
- 1 small onion finely diced
- 6 cloves garlic minced
- 16 oz whole white mushrooms
- 1 6.5 oz can minced (or chopped) clams drained
- 4 oz diced prosciutto
- ½ cup almond meal
- ¼ cup fresh parsley minced
- ¼ tsp salt
Instructions
- Prepare a baking sheet with parchment paper. Preheat oven to 425°F.
- Wash and dry mushrooms. Remove the stems from the caps and mince the stems.
- Melt ghee in skillet over medium heat. Add mushroom, onion and garlic. Cook until soft. 10 mintues.
- Add clams and prosiutto. Stir to combine and heat through.
- Remove from heat, add almond meal, parsley and salt to taste.
- Use the filling to stuff the mushrooms.
- Bake for 8-10 minutes until the tops are golden brown.