2 lbs. mushrooms
1 (8 oz.) can minced clams
1/2 c. dry bread crumbs (I use Italian)
1/3 c. parsley
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1 stick butter

Remove stems. Place caps round side down on broiler rack (pan). Drain liquid from clams and reserve. In skillet over medium heat, melt butter and brush on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into caps and broil 8 minutes (or longer) until tender. (Can be made ahead and microwaved.) (Can also be frozen.)

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