16 fresh mushrooms, washed
2-3 tbsp. diced bamboo shoots
1 (10 oz.) can whole baby clams (Bumble Bee)
oregano, salt, pepper to taste
butter flavor non-stick cooking spray (Pam)

Preheat oven to hot (475°F).

Remove stems from mushrooms, leaving the caps intact.

Dice the stems, then mix in a bowl with bamboo shoots, oregano, pepper, and clam meat.

Stuff the mushroom caps and place on a baking sheet or shallow pan.

Note: Some of the clam meat mixture should be leftover for later batches.

Salt the mushrooms and spray with a bit of the non-stick cooking spray. Bake for ten minutes.

Enjoy the tasty clam meat, wilted mushroom and crunchy bamboo shoots!

Estimated calories: 100 to 120.

Variation: Tear up a slice of soy cheese (whatever flavor you prefer) and place bits on top of the mushrooms before baking, bringing calories up to perhaps 150 to 170 calories. I like pepper jack flavor soy. These are super creamy without all the fat and calories of using actual cheese!

Submitted by: calirat