20 lg. mushrooms
1/3 c. chopped green peppers
1 (6.5 oz.) can clams
1 clove garlic
1/2 tsp. parsley
Salt and pepper
3/4 c. mayonnaise
1 tbsp. mustard

Cut caps from mushrooms and place in buttered reynolds wrap casserole dish. Cut stems from mushrooms and saute in butter for 10 minutes. Add in clams and saute with other spices. Stuff mixture in mushroom caps. Mix mayonnaise and mustard and top each mushroom. Bake in 300 degree oven for 8-10 minutes.