Deviled Clam Mushrooms - cooking recipe

Ingredients

12 large mushrooms
melted butter or margarine
1 clove garlic, minced
2 Tbsp. margarine or butter
1 Tbsp. flour
1 (6 1/2 oz.) can minced clams, drained, reserving 2 Tbsp. liquid
1 c. fresh bread crumbs (2 slices)
1 Tbsp. chopped parsley
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Preparation

Preheat oven to 400 degrees.
Remove and finely chop mushroom stems; set aside.
Brush mushroom caps with melted margarine.
In medium skillet, cook garlic in 2 tbsp. margarine until tender. Stir in flour.
Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Mound into mushroom caps. Place in shallow baking pan. Bake 8 to 10 minutes or until hot.
Refrigerate leftovers.