This Clams Neptune is Out of This World

Get the recipe: gustotv.com/ap...
Ingredients:
4oz. (112g) cooked clam meat, drained and chopped
4 ounces (112g) cream cheese, softened
1 clove garlic, finely diced
¼ cup (60ml) sour cream
3 tablespoons (45ml) smoked gouda cheese, grated
2 tablespoons (30ml) chives, chopped
2 tablespoons (30ml) red onion, chopped
4 cleaned and stemmed Portobello mushroom caps
2 tablespoons (30ml) olive oil
3 tablespoons (45ml) Parmesan cheese, grated
3 tablespoons (45ml) Panko breadcrumbs
Salt and pepper, to taste
Method:
Preheat oven to 375oF (190oC).
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.
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 6-8 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 4 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 5 minutes at room temperature before serving.
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[@guytrisewnarine53]

pls do more salmon and basa recipe

[@watchgustotv]

@@guytrisewnarine53 noted!