2 pkgs. mushrooms (standard size in produce dept.)
1 stick butter
2 eggs, beaten
1/2 c. bread crumbs
1 can Doxcee Clam Sauce
3 tsp. (more) sherry
1 cookie tin lined with tinfoil

Line cookie sheet (tin) with tinfoil. Rub 1/2 stick butter on tinfoil all over. Separate stems from caps on mushrooms and wash both. Place caps (hole up) on cookie sheet. Chop stems.

In saucepan, melt butter and add chopped stems. Cook stems until soft. Drain liquid from clam sauce (reserve a small amount so clams aren't dry). Add clams and little sauce left to saute'd stem pieces. Add bread crumbs, eggs and sherry. Mix all ingredients and stuff into mushroom holes. Broil or bake (350 degrees) stuffed mushrooms until bubbly and slightly browned. Serve. Add more sherry if you had an aggravating day!