Clam-Stuffed Mushrooms

• 24 large fresh mushrooms
• 2 cans (6-1/2 ounces each) minced clams, drained
• 3/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped green pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons Italian seasoning
• 2 tablespoons dried parsley flakes
• 1/8 teaspoon pepper
• 1-1/2 cups butter, melted, divided
• 1/2 cup shredded part-skim mozzarella cheese

1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture.
2. Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350u0b0 for 20-25 minutes or until lightly browned. Serve warm.

mushrooms, clams, bread crumbs, parmesan cheese, green pepper, onion, garlic, italian seasoning, parsley flakes, pepper, butter, mozzarella cheese

Taken from www.tasteofhome.com/recipes/clam-stuffed-mushrooms/ (may not work)