The recipe is easy using white wine to boil both the mussels and mushrooms, then stuffed and topped with cheese then broiled to a delicious golden brown crispy crust.
This is a delicious easy Italian American recipe and very popular using clams on most menus in Italian restaurants, and served in their hard shells.
We have made them both ways using the shells filled with the mussels instead of mushrooms and have provided alternate instructions below in our printable recipe card.
Mussels Oreganata
Clams oreganata is a very popular Italian American seafood dish and more commonly prepared oreganata-style our mussels stuffed dish.
This is considered an appetizer and today we used mussels instead but it's the same concept and recipe.
Our recipe consists of around 2 pounds of mussels and mushrooms that are topped with breadcrumbs and cheese so we adapted this to what we love as appetizers for entertaining.
Along with freshly chopped oregano ( you can use dried if you don't have fresh) and a few other ingredients added to the breadcrumbs, we then broil the topping to a cheese and crunchy perfection.
The name "oreganata" comes from the addition of oregano to the topping mixture which we love the taste of and adapted this recipe from the original style created when we visited the Jersey Shore on vacation.
Tips
- a sprayed muffin tin is perfect for housing the mushrooms
- a large baking sheet can be used in place of the muffin tin
- make sure the mushrooms are large enough to hold the mussels
- cook the mushrooms and mussels in separate pots of wine
- remember if the mussels don't open they're bad and can make you sick, throw them out
Pin for Later
Additional Mushrooms Recipe:
- Easy Chicken Marsala
- Boscaiola Pork Sauce
- Chicken Giovanni(photo shown below)
- Salisbury Steak
- Stovetop Steak Marsala
- Pork Lombardy
- Chicken Scallopini
- Baked Chicken with Mushrooms
- Italian Quiche
- Tuna Casserole with Mushrooms
Mussels, Clams Seafood Recipes
If you're a fan of clams or mussels this is going to be an easy delicious Italian American to add to your appetizer collection of recipes, either clams or mussels are delicious when cooked this way.
You will find them on many Italian menus in the United States as they are a popular appetizer item.
Stuffed Mushroom Mussels Oreganata
Yield: 20
Prep time: 10 MinCook time: 8 MinTotal time: 18 Min
These are mussels with a broiled topping inside of mushrooms instead of mussel shells.
Ingredients
- 20 extra-large mushrooms washed, stems removed, and cleaned out
- salt, pepper
- One 750 ml bottle of white wine, such as pinot grigio
- 20 mussels, scrubbed, beards removed
- 1/2 cup plain breadcrumbs
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh garlic (approximately 3 cloves minced)
- 1 tablespoon chopped fresh flat-leaf parsley
- Note: for an alternate method using the shells see cooks notes below
Instructions
- Preheat the broiler to high and use the center rack.
- Spray a muffin tins with cooking oil spray and set aside (or use a large baking sheet lined with parchment paper).
- In a heavy cast-iron saucepan bring half the wine to a boil over high heat.
- Add the mussels and cover your pan.
- After two minutes check to see if all the mussels have opened, and throw any out that haven't opened up.
- Remove the cooked mussels from the shells carefully not puncturing the shells so (you won't have silvers or shells in your stuffing).
- Pour the other half of the wine into another pan and boil the mushrooms for around 5 to 7 minutes in the hot wine then drain and rinse them off blot dry with paper towels.
- Place the mushrooms on a baking sheet (or muffin tin) and evenly add a little salt and pepper.
- Remove the cooked mussels from the shells carefully not puncturing the shells and put around 20 aside.
- Place the mushrooms on a baking sheet.
- Add a cooked mussel to each mushroom.
- In a small frying pan, add 3 tablespoons of oil and fresh garlic. Saute just until fragrant around 2 minutes and do not brown the garlic.
- Mix the breadcrumbs, oregano, garlic with the oil, parsley, salt, and pepper to taste in a small bowl using a fork.
- Add little cayenne pepper if you like spicy.
- Top each stuffed mushroom and mussel with the breadcrumb mixture.
- Top each mushroom with cheese and a few drizzles more of olive oil
- Broil these on medium heat and place them on the center rack.
- Broil until the crumbs are crispy and 3 to 4 minutes and the cheese is browned evenly
Notes
Cooks Notes for Alternate Method for Mussels or Clams:
Line a large baking sheet with coarse salt.
After taking the mussels out of the shells save the shells.
Place single shells on the baking sheets.
Place one mussel in each shell.
Top with breadcrumbs mixture, cheese if you desire, and broil for around 3 to 4 minutes until the breadcrumbs are crispy golden brown.
Tips
- a sprayed muffin tin is perfect for housing the mushrooms
- a large baking sheet can be used in place of the muffin tin
- make sure the mushrooms are large enough to hold the mussels
- cook the mushrooms and mussels in separate pots of wine
- remember if the mussels don't open they're bad and can make you sick, throw them out
Nutrition Facts
Calories
102.45Fat (grams)
5.81Sat. Fat (grams)
0.82Carbs (grams)
4.05Fiber (grams)
0.56Net carbs
3.5Sugar (grams)
0.59Protein (grams)
2.04Sodium (milligrams)
44.53Cholesterol (grams)
2.29
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