Clam Stuffed Mushrooms
Seafood lovers will savor these yummy bites. I stuff mushroom caps with a pleasing combination of minced clams, cheese and seasonings.
24 large fresh mushrooms
2 cans of minced clams
1/4 cup bread crumbs
1/2 cup of grated Parmesan cheese
1/2 cup of finely chopped pepper
1/2 cup of finely chopped onion
2 minced garlic cloves
2 tablespoons of Italian seasoning
2 tablespoons of dried parsley flakes
1/8 teaspoon pepper
1-1/2 cup of melted butter, divided
1/2 cup shredded mozzarella cheese
Remove mushroom stems; set caps aside. In a large bowl, combine the clams, read crumbs, Parmesan cheese, green pepper, onion, garlic, seasoning, parsley, and pepper. Stir in 3/4 cup of butter. Fill each mushroom cap with about 1 tablespoon clam mixture.
Place them in an ungreased baking pan, sprinkle with mozzarella, and drizzle with remaining butter. Bake uncovered at 350 degrees for 25 minutes.
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