Mushrooms With Clam Stuffing

• 10 large mushrooms
• 1/4 c. minced scallions
• 1 small clove minced garlic
• 1 can drained minced clams
• 1 1/2 Tbsp. minced parsley
• lemon juice
• 1/4 c. butter
• 1/4 tsp. thyme
• 2 Tbsp. cracker crumbs
• salt and pepper

1. Clean and wipe the mushrooms.
2. Remove and dice the stems. Brush the mushroom caps with lemon juice.
3. In a large skillet, saute minced scallions in 1/2 stick of butter.
4. Stir in the minced mushrooms; minced garlic and thyme.
5. Saute until most of the moisture has evaporated (about 5 minutes).
6. Stir in drained clams; cracker crumbs, minced parsley and salt and pepper to taste. Arrange the mushroom caps hollow side up in a buttered baking dish. Brush with melted butter.
7. Bake at 350u0b0 for 10 minutes.
8. Fill the mushrooms with the cream mixture, making mounds.
9. Brush again with melted butter and bake at 350u0b0 until brown, about 5 minutes.

mushrooms, scallions, garlic, clams, parsley, lemon juice, butter, thyme, cracker crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653149 (may not work)