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Og Stuffed Mushrooms

Inspired again by Kelsey, I decided to make a cheaper version of the stuffed mushrooms from the Olive Garden I work at. Really delicious, but makes a lot so good to serve as an appetizer for a group

74b3628069660304af52cf6fa29cafe3By Zachary

Prep
Cook
Serves 6people
Ingredients
24
small mushrooms
1
can clams (minced) - Save 1/4 can clam juice
2
cloves garlic (minced)
1/2
cup bread crumbs (2 bread slices worth)
1
tbsp butter (cool)
1/4
cup butter (warm)
1
egg (beaten)
5
tbsp parmesan cheese (can mix in moz. or romano if available)
1/4
cup Parm Cheese (for garnish)
2
tsp Parsley
2
tsp Oregano
Directions
1.
Preheat the oven to 350°F.
2.
Lightly oil a small baking dish.
3.
Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
4.
Combine clams, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
5.
Add Italian bread crumbs, egg, clam juice, mixing well.
6.
Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
7.
Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound
8.
Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
9.
Cover and place in oven for about 35- 40 minutes.
10.
Remove cover; sprinkle the 1/4 cup freshly grated parmesan cheese on top and pop back in oven just so the cheese melts slightly.
11.
Garnish with freshly diced parsley.
12.
Serve hot.

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