1 pound of chopped clams
1 pound large mushrooms, cleaned, stems removed, rinsed
6 cloves of chopped garlic
1 small minced onion
1 stick butter
1 cup of clam juice
Salt and pepper to taste
1 teaspoon oregano
1 teaspoon Old Bay spice or Cajun spice
1 ½ cups Italian breadcrumbs
¼ cup freshly chopped parsley
½ cup Parmesan cheese
Sauté onions and garlic in the butter. Add your chopped clams and juice and all seasoning.
Bring to a simmer and add breadcrumbs.
You can stuff your mushrooms and then bake them to order. Garnish this appetizer with fresh lemon.