Deviled Clam Mushrooms

• 12 large mushrooms
• melted butter or margarine
• 1 clove garlic, minced
• 2 Tbsp. margarine or butter
• 1 Tbsp. flour
• 1 (6 1/2 oz.) can minced clams, drained, reserving 2 Tbsp. liquid
• 1 c. fresh bread crumbs (2 slices)
• 1 Tbsp. chopped parsley
• 2 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard

1. Preheat oven to 400 degrees.
2. Remove and finely chop mushroom stems; set aside.
3. Brush mushroom caps with melted margarine.
4. In medium skillet, cook garlic in 2 tbsp. margarine until tender. Stir in flour.
5. Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Mound into mushroom caps. Place in shallow baking pan. Bake 8 to 10 minutes or until hot.
6. Refrigerate leftovers.

mushrooms, butter, clove garlic, margarine, flour, clams, bread crumbs, parsley, worcestershire sauce, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68630 (may not work)