Ingredients
10 large mushrooms
1/4 c. minced scallions
1 small clove minced garlic
1 can drained minced clams
1 1/2 Tbsp. minced parsley
lemon juice
1/4 c. butter
1/4 tsp. thyme
2 Tbsp. cracker crumbs
salt and pepper
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Clean and wipe the mushrooms. Remove and dice the stems. Brush the mushroom caps with lemon juice. In a large skillet, saute minced scallions in 1/2 stick of butter. Stir in the minced mushrooms; minced garlic and thyme. Saute until most of the moisture has evaporated (about 5 minutes). Stir in drained clams; cracker crumbs, minced parsley and salt and pepper to taste. Arrange the mushroom caps hollow side up in a buttered baking dish. Brush with melted butter. Bake at 350° for 10 minutes. Fill the mushrooms with the cream mixture, making mounds. Brush again with melted butter and bake at 350° until brown, about 5 minutes.