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 teaspoon oregano leaves
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 350F.
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, butter and oregano 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 the 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.
