30 lg. stuffing mushrooms
1 lg. can whole baby clams
1 lg. onion, finely minced
3 cloves garlic, finely minced
1 c. seasoned bread crumbs
1 tbsp. lemon juice
3 tbsp. olive oil
1/3 c. fresh parsley, chopped

Clean mushrooms and remove stems. Dry thoroughly. Saute onion and garlic in oil until onion is translucent. Add bread crumbs and saute until bread is browned lightly.

Add clams, lemon juice and parsley and stir. Continue cooking on low heat until clam liquid is absorbed. Mixture should not be soggy. Remove from heat and let stand about 1/2 hour.

Stuff mushrooms by hand, pressing mixture deep into mushrooms and create a mound on top. Place in a baking dish 1 inch apart. Bake covered in a 400 degree oven for 1/2 hour. Place under broiler uncovered for approximately 15 minutes.