Categories: appetizer

Ingredients

• 20 medium white mushrooms (1 lb.)
• 1 T. unsalted butter
• 2 T. olive oil
• 1/2 small onion finely chopped
• 1/2 small green pepper finely chopped
• Black pepper
• 1 clove garlic, finely chopped
• 1 6-oz. can minced clams
• 2 T. fresh lemon juice
• 1/4 cup fresh flat leaf parsley, chopped
• 3/4 cup bread crumbs
• 1/4 cup grated parmesan
• 1/4 cup coarsely grated mozzarella

Directions

1. Separate the stems from the mushroom caps. Finely chop the stems.

2. Heat the butter and 1 T. oil in a large skillet over medium heat. Add the onions, green pepper and 1/2 t. black pepper and cook, covered, stirring occasionally , for 4 mins.

3. Add the mushroom stems and garlic and cook, stirring, until tender, 2 – 3 mins. Stir in the clams and cook 1 min. Remove from heat and let cool for 5 mins. Stir in lemon juice, then the parsley, bread crumbs and cheeses.

4. On a large rimmed baking sheet, toss the mushroom caps in the remaining 1 T. of oil and arrange stem side up. Divide the bread crumb mixture among the caps ( heaping T. per cap) and bake at 350 until the mushrooms are golden brown and tender, 20 – 25 mins.

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