Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.
Ingredients
- mushrooms: 20 piece (stems removed, fresh)
- clams: 2 cans (6.5 ounce cans, drained, minced)
- garlic, peeled and: 2 clove (minced)
- Parmesan cheese: 0.5 cup (grated)
- onion: 1 piece (chopped)
- dry bread crumbs: 0.75 cup
- green bell pepper: 0.5 cup (chopped)
- parsley: 2 Tbsp (dried)
- Italian-style seasoning: 2 Tbsp
- ground black pepper: (to taste)
- ½ cups butter: 1 piece (melted)
- mozzarella cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Arrange mushroom caps hollow side up in the baking dish.
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In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
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Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
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Bake in the preheated oven 30 minutes, or until lightly browned.
