Clams neptune with sour cream and smoked gouda
Ingredients
- 112 grams cooked clam meat, drained and chopped
- 112 grams cream cheese, softened
- 1 clove garlic, finely diced
- 1/4 cup (60 milliliters) sour cream
- 3 tablespoons (45 milliliters) smoked gouda cheese, grated
- 2 tablespoons (30 milliliters) chives, chopped
- 2 tablespoons (30 milliliters) red onion, chopped
- 4 cleaned and stemmed portobello mushroom caps
- 2 tablespoons (30 milliliters) olive oil
- 3 tablespoons (45 milliliters) Parmesan cheese, grated
- 3 tablespoons (45 milliliters) panko breadcrumbs
- Salt and pepper, to taste
Directions
- Preheat oven to 375F (190C).
- In a mixing bowl, combine clam meat, cream cheese, garlic, sour cream, smoked gouda, chives, red onion and salt and pepper.
- Mix until you reach a uniform consistency and set aside.
- On a baking tray, place mushroom caps upside down on a baking tray with parchment paper and drizzle with olive oil.
- Season mushrooms with salt and pepper and bake for six to eight minutes.
- Remove from heat and place in refrigerator until cool.
- Place cream cheese mix into a piping bag.
- Pipe equal amounts of filling into the four mushroom caps.
- Sprinkle Parmesan cheese and panko over the stuffing.
- Place clams Neptune on baking tray with parchment paper.
- Bake for 15-18 minutes or until bubbly and golden brown.
- Remove from oven, and let rest for five minutes at room temperature before serving.
