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Mussel Stuffed Mushroom Caps

They sound and look elegant but they are quick and easy to make. Prepare as instructed or add a sprinkle of parmesan cheese just before popping them into the oven.

12 cooked, shucked mussels
1 tbsp/15 ml melted butter
2 tbsp/25 ml lemon juice
1/8 tsp/0.5 ml salt
12 large mushroom caps

Preheat oven to 450 degrees F (230 degrees C). Dip mussels in mixture of melted butter, lemon juice and salt. 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. Bake in preheated oven for 10 minutes. Serve hot.

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