Mushrooms Mary Louise

Discard any clams that remain open when tapped with fingers. Chop clams and shrimp into 1/4X1/4-inch pieces. Set aside.

Preheat oven to 350°F. Grease 4 (6-inch) casserole dishes. Slice 4 mushroom caps. Melt 1 tablespoon butter in large skillet over medium heat. Add sliced mushrooms; cook and stir until tender. Set aside.

Melt remaining 7 tablespoons butter in same skillet over medium heat. Add scallops, shrimp, diced celery and onion. Cook and stir over medium heat about 2 minutes or until shellfish is opaque. Add clams with reserved juice to skillet. Bring to a boil. Reduce heat to low. Simmer 1 minute; add white wine. Remove from heat. Fold in bread crumbs.

Place 6 mushroom caps in each prepared casserole dish. Using small spoon, fill mushroom caps with stuffing mixture. Bake 10 minutes .

Remove from oven. Place sliced mushrooms on top of each casserole. Top each with 1/4 cup of Hollandaise Sauce; return to oven just to heat through. Serve hot. Garnish, if desired.