Recipe - Clam Stuffed Mushroom Caps

One half cup Butter
2 pound Mushrooms, 11/2" to 2" in
diameter
1 cup Minced clams, with liquid
1 Clove garlic, minced
One half cup Dried bread crumbs
1/3 cup Parsley, chopped
Three fourths teaspoon Salt
One fourth teaspoon Ground black pepper
Lemon juice

Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in
butter and place, rounded side down, on a rack on a cookie sheet. Drain
clams and reserve liquid. In melted butter, saute mushrooms stems and
garlic. Add clam liquid and simmer until mushroom stems are tender. Remove
from heat and stir in remaining ingredients. Spoon mixture into mushroom
caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are
tender and tops are lightly browned. Sprinkle a few drops of lemon juice on
each and serve hot.

From: The Clam Lovers Cook Book Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini