STUFF SOME TONIGHT

If you love stuffed mushrooms anywhere close to how much WE love them, today’s recipe will be a real treat for you!  We always get them at the Olive garden and especially at Red Lobster.  But why wait?  When they’re this easy to throw together, every night can be stuffed mushroom night!

Stuffed Mushrooms

8 -12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

Preheat the oven to 350.  Lightly oil a small baking dish.  Gently wash and stem mushrooms; pat dry (Save stems for another recipe).

Combine clams, onions, garlic salt, minced garlic and butter in a bowl and mix well.  Add Italian bread crumbs, egg, clam juice, mixing well.  Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound. You should be able to stuff between 8- 12 mushrooms depending on size of mushrooms.

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.  Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.  Garnish with freshly diced parsley.   Serve hot.  Serves 4-6.