Egyptian Pyramids

• 12 fresh large mushrooms, washed and stems removed (extra large)
• 2 cloves garlic, finely chopped
• 2/3 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons grated romano cheese
• 2 tablespoons olive oil
• 2 fluid ounces white wine
• 1 teaspoon chopped parsley
• 2 (6 ounce) cans minced clams, including juice
• 1/8 teaspoon pepper
• 2 tablespoons unsalted butter

1. Preheat oven to 400u0b0F.
2. Finely chop the mushroom stems (you will need 1 cup - discard the rest).
3. Mix together all the ingredients except the mushroom caps and butter.
4. Stuff each mushroom, forming a mound.
5. Lightly oil with several drops in a large enough baking pan so that all of the mushrooms just touch.
6. Bake them for 15 minutes.
7. Remove them from the oven and then set the oven to broil.
8. Dab each top with butter and put them under the broiler only for a couple of minutes until the tops start to brown.
9. Serve hot.

mushrooms, garlic, breadcrumbs, parmesan cheese, romano cheese, olive oil, fluid ounces white wine, parsley, including juice, pepper, unsalted butter

Taken from www.food.com/recipe/egyptian-pyramids-33677 (may not work)