Ingredients
24 large fresh mushrooms2 cans (6-1/2 ounces each) minced clams, drained3/4 cup dry bread crumbs1/2 cup grated Parmesan cheese1/2 cup finely chopped green pepper1 small onion, finely chopped2 garlic cloves, minced2 tablespoons Italian seasoning2 tablespoons dried parsley flakes1/8 teaspoon pepper1-1/2 cups butter, melted, divided1/2 cup shredded part-skim mozzarella cheese
Preparation
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture.
Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.
