Mushrooms Mary Louise

Mushrooms Mary Louise

Mushrooms Mary Louise


Makes about 8 servings


6 medium cherrystone clams, scrubbed and shucked
3 medium raw shrimp, peeled and deveined
28 medium fresh mushroom caps, divided
8 tablespoons butter, divided
2 ounces scallops, diced
2 stalks celery, diced
1/4 cup finely chopped onion
1/3 cup white wine
2/3 cup bread crumbs
Hollandaise Sauce
Celery slices for garnish


  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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