I have a gigantic collection of cooking magazines that I have collected over the years. I’m pretty serious about my collection as well. My magazines are filed away according to the month published. When ever I need some recipe inspiration, or want to do some light reading I go find this months file. I tab all my favorite ideas so they are easy to find, but sometimes I will reread the magazine and see how my tastes have changed since I first tabbed it. Recently I did this and came across a stuffed mushroom recipe with a red pepper relish. I couldn’t believe that I hadn’t tabbed that recipe! I instantly wrote up my own variation and dubbed it worthy of a grill out night. And thus, grilled clam stuffed mushrooms with tomato relish was born.
During summer I am always looking for unique grilling ideas. I even devoted a pinterest board to the topic. Mushrooms was the first grilled vegetable that I learned to adore. Stuffed mushrooms have endless and creative variations. I love my vegetarian hummus stuffed mushrooms, and my pescetarian clam and millet stuffed mushrooms. These grilled clam stuffed mushrooms with tomato relish are just as delicious. Clam works really well with mushrooms, but if you’re vegetarian, check out my variations section for other options.
Variations to the Grilled Clam Stuffed Mushrooms with Tomato Relish recipe:
- Vegetarian swaps: Use olives or simply more cheese in place of the clams.
- Gluten Free: Use quinoa in place of the bread crumbs. (the bread crumbs are mostly for flavor, not for binding)
- Use whatever fresh veggies and herbs you have on hand to make the relish. The combinations could be endless!
- ⅔ cup diced cucumber
- ⅔ cup cooked white beans
- 1 small roma tomato
- 2 TBS fresh minced dill (from 4 small sprigs)
- 1 large garlic clove, minced
- Juice of ½ a lemon (2-3 TBS)
- Salt and pepper to taste
- Splash olive oil
- 2 large portabella mushroom caps
- ½ cup shredded Swiss cheese
- 6.5 oz can minced clams, drained
- ⅓ cup whole wheat bread crumbs
- Black pepper, to taste
- Preheat grill.
- Mix together all ingredients for relish. Set aside.
- Mix together Swiss cheese, clams, bread crumbs and black pepper to taste.
- Remove stems from mushroom caps and compost. Stuff the mushrooms with the Swiss cheese mixture.
- Grill over medium low heat for 10-15 minutes, rotating to ensure even cooking.
- Place each grilled stuffed mushrooms on a plate and spoon the relish over the mushrooms evenly. Serve immediately.
YUM!!! Love your recipes! I think we have the exact same tastes!
Thanks Julie! Great minds think alike 😉
Sounds delicious and super healthy!
Thanks Monika!
Wow, what a creative idea that looks delicious – I wish I could make something like this, I don’t even have a grill, lol!
The grill adds a nice smokey flavor, but you could still bake these in the oven and they would be delicious!
Your Stuffed Mushroom looks awesome! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thanks Miz Helen! Happy 4th of July!
A perfect recipe for the Baja. The Sea of Cortez is famous for chocolate clams which are huge clams with a chocolate brown shell. I love grilling portobellos with any stuffing. These look great.
Thanks fir the inspiration,
Tracey
Thanks Tracey! Those chocolate clams sounds amazing!
I like to stuff my mushrooms with all kinds of things, but clams…never did that. Never even occurred to me. Sounds good though!
I hope you try it Jaxx, I think you’ll like it!
Sounds so yummy!
Thanks Carol!