Stuffed Mushrooms

      These mushrooms freeze well, so for a party they could be made ahead and frozen. When ready to serve, reheat in a 425 ° oven for 10 minutes.

Yield: 6 servings

• 30 mushrooms, with stems reserved
• 2 tablespoons E.V. olive oil
• 1 clove garlic, minced
• 1 tablespoon minced onion
• 1 (8 ounce) can minced clams, including juice
• 1 teaspoon dry parsley flakes
• 1⅛ teaspoon dried oregano
• ¼ cup dry bread crumbs
• ⅓ cup freshly grated Parmigiano Reggiano cheese

1.  Clean mushrooms and set aside.

2.  Trim a small slice from bottom of each stem and discard; finely chop stems.

3.  In hot oil, in sauté pan, sauté mushroom stems, garlic and onion and cook until onion is soft.

4.  Remove from heat and pour into a bowl and add clams, parsley, oregano and bread crumbs. If mixture is too runny, add more bread crumbs.

5.  Spoon or pipe filling into prepared mushroom caps.

6.  Place on a non stick foil lined, bake sheet. Sprinkle lightly with cheese.

7.  Bake in a 375° oven for 25-30 minutes.