Remove from heat and add almond meal and salt and pepper to taste. About 10 minutes.Īdd the drained canned clams and diced prosciutto. Add these with the mushroom stem pieces to the ghee and allow them to cook until they are soft. While it’s melting, you can dice up an onion and mince garlic. Melt the ghee in a large skillet over medium heat (We like this ceramic coated one). Put aside the caps (on a parchment lined baking sheets) and then dice the stem pieces. Sometimes they come out more easily than other times. To do this, I start to cut around the stem and then sort of pry. Then remove the stems from the mushroom caps. The first step in this is to wash and dry the mushrooms. It was good to start with but each time it got better. But each time, my husband was a ready participant in the testing process. It took us a couple tries to get this recipe right. Keep The Semiconservative Granola Girl going. Make a purchase through the link, we make a little money, this helps to So now we have the perfect appetizer (or meal if you want) that replicates that buttery, clammy garlicky goodness served up in a mushroom cap: Clams Casino Stuffed Mushrooms. I wanted a way to replicate that flavor and make it Whole30. My mother sometimes makes an appetizer dip Clams Casino which is buttery and bacon-y and garlicky and clammy (in a good way) and it’s served on crackers or bread.
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