Champignons Farcis

Adapted from House and Garden's New Cookbook.

• Ready In: 25 mins
• Serves: 5-6

Ingredients

• 1  lb fresh large mushroom
• 1⁄4 cup onion, minced
• 4  tablespoons butter
• 5  tablespoons minced clams, drained
•  salt
•  pepper
•  ground nutmeg
• 1  tablespoon fresh parsley, chopped
•  melted butter

Directions

1. Preheat oven to 350°F.
2. Remove mushrooms stems and mince finely. Reserve stems and caps.
3. Melt butter in a skillet and saute onions until tender, 2-3 minutes.
4. Add mushroom stems and cook, stirring frequently, 4 minutes.
5. Add clams, salt, pepper, nutmeg and parsley, and mix well.
6. Remove and let cool.
7. Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
8. Bake 5 minutes.
9. Divide clam mixture among mushroom caps.
10. Drizzle with a little more melted butter.
11. Bake 5 minutes, or until beginning to brown.