Shelly's Recipe

CLAM-STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 1/2 lbs large fresh mushrooms
1 large garlic clove, minced
1/2 cup butter, melted and divided
2 (6 oz) cans chopped clams in juice, undrained
1 cup Italian seasoned breadcrumbs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp cracked black pepper

Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.

Drain clams, reserving 2 tbsp liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.

Brush remaining butter on mushroom caps; place mushrooms, stemside up, on a lightly greased baking sheet or jellyroll pan. Spoon stuffing evenly into mushrooms.

Broil stuffed mushrooms 5 inches from heat 10 minutes or until lightly browned.