Bob's Stuffed Mushrooms

Adapted from a recipe by Robert Lockwood at allrecipes.com

• Ready In: 40 mins
• Serves: 12
• Yields: 2 dozen

Ingredients

• 24  medium mushrooms, stems removed
• 2 (6 1/2ounce) cans minced clams, drained or 3⁄4 lb  cooked shrimp or 3⁄4 lb  cooked sausage, minced
• 1⁄2 cup  melted butter
• 1  small onion, chopped
• 1⁄2 cup  grated parmesan cheese
• 3⁄4 cup  Italian seasoned breadcrumbs
• 2  garlic cloves, minced
• 2  tablespoons dried parsley
• 2  tablespoons  italian seasoning
• 1⁄2 tablespoon ground black pepper
• 1⁄2 cup  shredded mozzarella cheese
• 1  cup  melted butter
• 1⁄2 cup white wine

Directions

1. Preheat oven to 350°F Line a 9x13x2" inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan cap-down.
2. Place the clams (or shrimp or sausage), 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps generously with the mixture, rounding over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter and white wine.
3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.