Stuffed Mushrooms

• 1 tbsp olive oil
• 1 None small shallot, chopped
• 3 tbsp minced red pepper
• 2 cloves garlic, minced
• 18 None medium white button mushrooms, stems chopped
• 3/4 cup Italian flavored panko breadcrumbs
• 1 None small can minced clams, juice reserved
• 1 tbsp light mayonnaise
• 3 tbsp Pecorino Romano cheese
• 4 tbsp shredded mozzarella cheese

1. In a large frying pan, heat olive oil over medium heat. Cook shallot and pepper for 2 mins, until softened. Add chopped mushroom stems and cook for 2 mins. Add garlic and cook for 30 seconds. Transfer to a medium bowl then stir in breadcrumbs, clams, mayonnaise and Pecorino Romano cheese. Drizzle in 2 tbsp clam juice to moisten. Set aside for 10 mins.
2. Preheat oven to 375u0b0F. Lightly grease a baking tray. Stuff mushroom caps with breadcrumb mixture and arrange on prepared tray. Cover with foil and bake for 20 mins. Remove foil and sprinkle with mozzarella cheese. Bake for 5 mins, or until cheese is just melted.

olive oil, shallot, red pepper, garlic, white button mushrooms, italian flavored panko breadcrumbs, light mayonnaise, romano cheese, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/31147 (may not work)