Another crazy delicious (with shellfish)

Crazy Delicious Stuff Mushrooms

Makes 20...good for a party of 10-ish...assuming all can eat shellfish

• 20 fresh mushrooms, stems removed.
  A word about the mushrooms, get the largest ones possible but DON'T get portobello. I find that going to the produce section and picking out the fresh crimini or baby bella mushrooms is best. Pre-packaged ones are often too small for all the stuffing you make.

Second word: washing mushrooms. DON'T drain them in water, those mushrooms will soak up the water and you'll have mushy mushrooms. Take a paper towel and dampen with water. Take your mushrooms and just rub them with the cloth. Pat dry.

• 2 (6.5 ounce) cans minced clams, drained
• 2 cloves garlic, peeled and minced
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3/4 cup dry bread crumbs
• 1/2 cup chopped green bell pepper
• 2 tablespoons dried parsley
• 2 tablespoons Italian-style seasoning
• ground black pepper to taste
• 1 1/2 cups butter, melted
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange mushroom caps hollow side up in the baking dish.
3. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. Bake in the preheated oven 30 minutes, or until lightly browned.