Stuffed Mushrooms "The Best I'Ve Ever Had" - cooking recipe

Ingredients

20 button mushrooms, stems removed
1 (6 1/2 ounce) can minced clams, juice reserved
1 garlic clove, minced
1/4 cup parmesan cheese
1/2 small white onion, diced
6 tablespoons Italian seasoned breadcrumbs
1/4 cup green bell pepper, diced
1 tablespoon parsley
1 tablespoon italian seasoning
black pepper
6 tablespoons margarine, melted
1/4 cup part-skim mozzarella cheese, grated

Preparation

Preheat oven to 350\u00b0F.
Lightly grease a 9x13-inch glass casserole dish.
Arrange mushroom caps, hollow-side up, in the dish.
In a medium bowl, mix together the minced clams, garlic, Parmesan, onion, bread crumbs, bell pepper, parsley, Italian seasoning, and pepper.
Stir in 3 tablespoons of the butter and add some of the reserved clam juice until mixture is moist and sticks together (but isn't soggy).
Generously fill the mushroom caps with the clam mixture and sprinkle with mozzarella cheese.
Drizzle with the remaining butter and bake for 30 minutes or until lightly browned.