Mushrooms –Olive Garden Stuffed

By MJH

Ingredients

• 2 lg. packages button mushrooms, washed
• 1 can chopped clams, drained
• 1/3 cup white or yellow onion, chopped
• 3/4 cup softened, but not melted butter (use real butter, not margarine)
• 3/4 cup fresh grated parmesan
• 3/4 cup fresh grated romano
• 1 1/2 cup mozzarella, finely shredded
• (Set aside 3/4 cup of cheese mixture for topping)
• 1 egg, large
• 1/2 carrot, chopped
• 1 1/2 cups seasoned Italian bread crumbs
• 2 cloves fresh, finely minced garlic

Details

Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Remove all mushroom stems and run trough food processor with carrots, onions and clams.
When finely chopped, place this mixture in saucepan with garlic and half of the butter.
Saute until tender.
In large mixing bowl, combine the rest of the cheese with bread crumbs, egg, and your sauteed mushroom stem mixture. (Your final mixture should pack well and not be wet or crumbly--add whatever you need to make it right).
Stuff this mixture into mushroom caps and place in a lightly sprayed 13x9 baking pan.
Sprinkle the 3/4 cup of cheese, you've set aside, over the top of stuffed mushrooms.
Gently and evenly distribute dollups of remaining butter over the top of cheese.
Bake at 350 degrees about 10-12 minutes, or until mushrooms are fully cooked.
Broil about 5 minutes to brown the tops.
Remove from oven and serve immediately.