Linda'S Italian Stuffed Mushrooms - cooking recipe

Ingredients

30 large fresh button mushrooms, wiped off, stems removed then chopped fine, and set aside for filling
1 (6 1/2 ounce) can minced clams, juices added
1 (6 ounce) can crab
2 garlic cloves, peeled, and minced
1/2 cup parmesan cheese, grated
1 small onion, finely chopped
3/4 cup Italian seasoned breadcrumbs
1 egg
2 green onions, finely chopped
2 tablespoons dried parsley
1 tablespoon italian seasoning
ground black pepper, to taste
3/4 - 1 cup unsalted butter, melted, divided
1 (8 ounce) package mild monterey jack and cheddar cheese blend, shredded
1 lemon, juice of, 1/2 squeezed on top before serving

Preparation

Preheat oven to 350.
Lightly grease a 9x13\" baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium size bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian Seasoning.
and black pepper.
Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture.
Drizzle with remaining butter.
Bake for 20 minutes, or until lightly browned.
Add Cheddar/Jack Cheese on top, and return to oven for 10 more
minutes or until cheese is melted.
Squeeze with fresh lemon juice before serving, if you like.