New Hampshire Clam Stuffed Mushrooms on Arteflame

Introduction

These New Hampshire Clam Stuffed Mushrooms are filled with a rich, savory New England-style clam stuffing and grilled to golden perfection on the Arteflame grill. By using the flat top cooktop, the mushrooms cook evenly in their own juices, developing deep flavor and irresistible texture. Get ready for a coastal classic with a smoky twist, ideal for entertaining or a hearty appetizer the whole family will love.

Ingredients

• 12 large white or cremini mushrooms
• 1 (6.5 oz) can of chopped clams, drained (save 2 tbsp clam juice)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tbsp butter (plus more for grilling)
• 1/3 cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the grill base and stack quality firewood over the top.
3. Light the napkins — your grill will be ready for cooking in about 20 minutes.

Step 2: Prep the Mushrooms

1. Wipe the mushrooms clean and remove the stems (save stems for stuffing mixture).
2. Finely chop the stems and set aside.

Step 3: Make the Clam Stuffing

1. On the Arteflame flat griddle, melt 2 tbsp butter near the center where it’s hotter.
2. Add the chopped mushroom stems, onion, and celery. Sauté until soft and golden (about 5 minutes).
3. Mix in the chopped clams, reserved clam juice, breadcrumbs, Parmesan, parsley, and lemon zest.
4. Cook for 2-3 minutes until everything is combined and heated through. Season with salt and pepper to taste.
5. Move the mixture to a cooler zone on the griddle and let it cool slightly.

Step 4: Stuff the Mushrooms

1. Spoon the stuffing into each mushroom cap, pressing slightly so it stays in place.
2. Add a small pat of butter under each mushroom cap for extra flavor during grilling.

Step 5: Grill the Mushrooms

1. Place each stuffed mushroom on the Arteflame flat top, closer to the center for initial browning.
2. Grill until the mushrooms are tender and the stuffing is crispy and golden on top (about 10–12 minutes).
3. Slide them to a cooler part of the griddle if they cook too fast.

Tips

• Use butter on the flat cooktop for crispier mushroom bottoms and rich flavor.
• The flat top ensures even heat and gently cooks the mushrooms without burning.
• Avoid overcooking — mushrooms should be tender but still hold their shape.
• Keep an eye on heat zones, hotter near the center and cooler as you move outward.
• No pots or pans needed — sear and finish everything right on the Arteflame.

Variations

1. Bacon & Clam: Add finely chopped crisp-cooked bacon to the stuffing for a smoky, savory twist.
2. Spicy Cajun: Mix in 1/2 tsp Cajun seasoning and a dash of hot sauce for heat and extra depth.
3. Cheesy Herb: Add crumbled feta cheese and fresh thyme instead of Parmesan and parsley.
4. Garlic Butter Shrimp: Replace clams with finely chopped grilled shrimp and 1 minced garlic clove.
5. Smoked Salmon & Dill: Swap clams for flaked smoked salmon and add fresh dill and capers for brightness.

Best Pairings

• Chilled dry white wine like Sauvignon Blanc or Pinot Grigio
• Grilled lemon asparagus or zucchini slices
• Toasted crostini for scooping extra stuffing
• Lobster tails or grilled scallops for a full surf-style spread
• Light summer ale or craft pilsner

Conclusion

Grilling these New Hampshire Clam Stuffed Mushrooms on the Arteflame turns a traditional appetizer into a wood-fired masterpiece. With even cooking, rich flavors, and a golden crisp on every bite, it’s a dish that captures the essence of New England coastal flavor with the perfection of live-fire cooking. Impress your guests or treat yourself — either way, this one’s sure to be a hit!