Clam Stuffed Mushroom Caps
minced calms, with liquid
ground black pepper
1Melt butter in sauce pan. Remove and dice mushrooms stems.
2Dip caps in butter and place, rounded side down, on a rack on a cookie sheet.
3Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic.
4Add clam liquid and simmer until mushroom stems are tender.
5Remove from heat and stir in remaining ingredients.
6Spoon mixture into mushroom caps.
7Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned.
8Sprinkle a few drops of lemon juice on each and serve hot.