Ingredients

12 large white mushrooms
1 can, 6.5 oz minced clams, drained
1/2 cup breadcrumbs
1/4 cup melted butter
2 cloves garlic, minced
1/4 cup white wine
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1/4 cup shredded mozzarella cheese, optional

Directions

Preheat your oven to 375°F (190°C).

Clean the mushrooms and remove the stems. Set the mushroom caps aside.

Finely chop the mushroom stems and set them aside for the stuffing.

In a mixing bowl, combine the minced clams, chopped mushroom stems, breadcrumbs, melted butter, minced garlic, white wine, Parmesan cheese, and parsley.

Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.

Place the mushroom caps on a baking sheet.

Spoon the stuffing mixture into each mushroom cap, pressing gently to pack it in.

Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown.

If desired, sprinkle shredded mozzarella cheese over the stuffed mushrooms during the last 5 minutes of baking for an extra cheesy finish.

Remove the stuffed mushrooms from the oven and let them cool slightly before serving.

Garnish with additional chopped parsley if desired and serve warm.