Foregoing the usual cream cheese and breadcrumb stuffing in exchange for lump crabmeat and Italian Fontina makes these mushroom caps something special.
'stuffed mushrooms' on Serious Eats
The best part about this recipe is the addition of clam. Largely sustainable and virtually fat-free, it's an interesting twist on what can occasionally be a fairly staid recipe. Buying a more upscale brand will only help the flavor of your dish, as some find bargain-basement clams to be a little tough and perhaps even a tad tasteless.
Yesterday, at my boyfriend's request, I watched a football game and a baseball game. It's that time of year again: TVs are tuned in every Sunday afternoon, cold beers are nestled in their cozies, and salty snacks are on the...