Dips & Appetizers

Stuffed Mushrooms

8oz cream cheese

1 can (6.5oz) minced clams, reserve some liquid

2 tablespoons finely chopped onion

1/2 teaspoon horseradish

1/4 teaspoon salt

Dash pepper

1 tablespoon milk

30 large mushrooms

8 tablespoons butter

1/2 teaspoon garlic salt

Combine cheese, clams, onion, horseradish, salt, pepper and milk.  Add as much of the clam liquid as necessary to make the mixture soft.   Cut stems from mushrooms and chop.  Clean mushroom caps.  Sauté stem pieces in 4 tablespoons of butter and garlic salt.  Mix sautéed stems with cream cheese mixture.  Melt remaining 4 tablespoons butter and dip caps.  Stuff with cream cheese mixture: place on cookie sheet and bake at 375 for 20 minutes.

Portia Koonce Katy, Texas

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