Ingredients

• 20 mushrooms, stems removed
• 2 (6.5 ounce) cans minced clams, drained
• 1/2 cup melted butter
• 1 small onion, chopped
• 1/2 cup grated Parmesan cheese
• 3/4 cup Italian bread crumbs
• 2 cloves garlic, minced
• 2 tablespoons dried parsley
• 2 tablespoons Italian seasoning
• 1/2 tablespoon ground black pepper
• 1/2 cup shredded mozzarella cheese
• 1 cup melted butter

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
2. Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.