Ingredients:

  • 12 medium white button mushrooms, stems removed
  • 4 tbsp (56g) unsalted butter, melted
  • 1/3 cup (30g) Progresso Herb Flavored Breadcrumbs
  • 1/4 can (approx. 2 oz / 57g) canned minced clams, drained
  • 1 tbsp (6g) shredded Parmesan cheese
  • 1 tbsp (6g) shredded Romano cheese
  • 1 tbsp (3 cloves) minced garlic
  • 3 tbsp (45ml) chicken broth, low sodium preferred
  • 2 tbsp (15g) minced red bell pepper
  • 3 slices mozzarella cheese
  • 1/2 tsp (1g) minced fresh parsley, for garnish

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. In a medium bowl, combine breadcrumbs, drained minced clams, Parmesan cheese, Romano cheese, and minced garlic.
  3. Add chicken broth, 1 tablespoon at a time, stirring gently after each addition until the mixture is moistened but not soggy.
  4. Fill each mushroom cap with 1-2 teaspoons of the clam stuffing. Arrange stuffed mushrooms in the baking dish, stuffing-side up.
  5. Brush the melted butter evenly over each stuffed mushroom. Pour any remaining butter into the dish.
  6. Sprinkle minced red bell pepper evenly over the tops of the stuffed mushrooms. Arrange the mozzarella slices over the mushrooms.
  7. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted, golden brown, and bubbly.
  8. Immediately sprinkle the baked mushrooms with minced fresh parsley. Serve hot.