Recipe collection: Clam Stuffed Mushrooms

I found these a couple days before Christmas and thought they might be ok to try. Ok does it a huge disservice, they are SO GOOD. Really rich, so only a little goes a long way. Awesome flavor and textures.

(yes I originally typed crab, it’s supposed to be clam)

Clam Stuffed Mushrooms

20 fresh 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
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded 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.