Clam Stuffed Mushrooms

Serves 8 to 10

Ingredients:

24 medium to large mushrooms (about 1 pound)
3 tbsp unsalted butter
1 tsp finely minced garlic
1 can (6 1/2 oz.) minced clams, well drained
1 cup fresh breadcrumbs
2 tbsp minced Italian parsley leaves
1 tbsp minced fresh oregano or 1 tsp crumbled dried oregano
1 tsp salt
1/2 tsp freshly milled black pepper
2 tbsp olive oil
1 bunch curly parsley (garnish)

Directions:

Adjust oven rack to upper portion of oven and preheat to 450 degrees.

Wipe mushrooms with a damp cloth.  Snap out stems, trim ends and chop finely. (Can be chopped in food processor fitted with metal blade)  Melt butter in a small skillet over low heat.  Add garlic and cook until soft but not brown, about 2 minutes.  Add chopped mushroom stems and cook stirring constantly for another 30 seconds.  Transfer mixture to bowl and add remaining ingredients, except olive oil; mix well.

Fill mushroom caps with mixture, mounding slightly in center.

Arrange on a cookie sheet and drizzle 1/4 tsp olive oil over each.  Bake until lightly golden about 5 to 7 minutes.   Arrange parsley on a flat platter and place stuffed mushrooms on top, serve immediately.