Clam Stuffed Mushroom Caps -

2 lb Mushrooms,

1-1/2" to

2" in

-diameter 1 c Minced clams, with liquid

1 Clove garlic, minced

1/2 c Dried bread crumbs

1/3 c Parsley, chopped

3/4 ts Salt

1/4 ts Ground black pepper

6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot. From: The Clam Lovers Cook Book Shared By: Pat Stockett