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Directions for: Mussel-Stuffed Mushroom Caps


1 lb. fresh cultured blue mussels, cooked and shucked

12 large large mushroom caps

1 Tbsp butter

1 Tbsp margarine

2 Tbsp lemon juice

⅒ tsp salt

1 Tbsp bacon bits

1 Tbsp crushed bacon


1. Rinse fresh blue mussels in tap water.

2. Preheat oven to 450 degrees F (230 C).

3. Dip mussels in mixture of melted butter, lemon juice and salt.

4. Place one mussel in each mushroom cap. Place in a lightly greased baking pan; pour remaining butter and lemon juice mixture over the mussels and mushroom caps.

5. Bake in preheated oven for 10 minutes. Serve hot.

See more: Dinner, Appetizer, Mushrooms, Bake, Mussel Industry Council, Shellfish