Linda's Italian Stuffed Mushrooms

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 30 large fresh button mushrooms, wiped off, stems removed then chopped fine, and set aside for filling
• 1 (6 1/2 ounce) can minced clams, juices added
• 1 (6 ounce) can crab
• 2 garlic cloves, peeled, and minced
• 1/2 cup parmesan cheese, grated
• 1 small onion, finely chopped
• 3/4 cup italian seasoned breadcrumbs
• 1 egg
• 2 green onions, finely chopped
• 2 tablespoons dried parsley
• 1 tablespoon italian seasoning
• ground black pepper, to taste
• 3/4-1 cup unsalted butter, melted, divided
• 1 (8 ounce) package mild monterey jack and cheddar cheese blend, shredded
• 1 lemon, juice of, 1/2 squeezed on top before serving

Recipe

• 1 preheat oven to 350.
• 2 lightly grease a 9x13" baking dish.
• 3 arrange mushroom caps hollow side up in the baking dish.
• 4 in a medium size bowl, mix together minced clams, garlic, parmesan cheese, onion, bread crumbs, egg, green onions, parsley, italian seasoning.
• 5 and black pepper.
• 6 slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• 7 generously fill the mushroom caps with the clam mixture.
• 8 drizzle with remaining butter.
• 9 bake for 20 minutes, or until lightly browned.
• 10 add cheddar/jack cheese on top, and return to oven for 10 more
• 11 minutes or until cheese is melted.
• 12 squeeze with fresh lemon juice before serving, if you like.