Ingredients
11/2 pounds lage fresh mushrooms
1 lg. garlic clove minced
1/2 cup butter melted and divided
2 (6 oz) can chopped clams in juice undrained
1 cup seasoned italian bread crumbs
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp pepper
Preparation
Remove stems from mushrooms and chop stems. Cook chopped stems and garlic in 1/4 cup butter over medium high heat til liquid evaporates. Drain clams, reserving 2 tbsp liquid. Add clams and reserved liquid to cooked stems. Add bread crumbs, and remaining ingredients and stir. Brush remaining butter on mushroom caps, place mushrooms stem side up on lightly greased baking sheet. Spoon stuffing into mushrooms. Broil mushrooms 5 inches from heat for 10 minutes or until lightly browned.
