I first made these for Christmas 2008 and they’ve been included in every holiday meal since, a favourite of all ages.
Author: Amy Garrett
20fresh mushrooms, stems removed (I also pulled off the inner edge to “open up” the mushroom to allow more filling)
2(6.5 ounce) cans minced clams, drained
2clovesgarlic, peeled and minced
1/2cupgrated Parmesan cheese
1small onion, finely chopped
3/4cupdry bread crumbs
1/2cupchopped green bell pepper
ground black pepper to taste
1 1/2cupsbutter, melted
1/2cupshredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
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.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.