Kelly's Stuffed Mushrooms

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Ingredients

• 20ish large mushrooms (baby bellas)
• ½ bunch chopped green onions
• 16 oz. container of chopped clams (they have frozen ones at whole foods)
• 2-3 cloves minced garlic
• 1/2 cup seasoned bread crumbs
• pinch of black pepper
• tablespoon of dried parsley
• some basil and oregano
• 5-6 slices of cooked and crumbled bacon
• about ⅓ cup of grated Romano
• about 1/3 cup of melted butter or margarine

Directions

1. Preheat oven to 350 degrees. Lightly spray a lasagna pan or baking sheet with canola or cooking spray.
2. Wash mushrooms and remove stems. Reserve and chop about half. Arrange mushroom caps in a single layer on the prepared baking sheet.
3. Put some of the clam juice and some canola oil or butter in a saucepan (I sometimes add white wine). Cook the reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Add clams and garlic and saute for a couple of minutes, then add green onions, bread crumbs, pepper, Italian-style seasoning and bacon. Continue for cooking about 3 minutes, or until all ingredients are well mixed. Remove from heat and stir in Romano cheese.
4. Allow mixture to cool for 5-10 minutes, then fill the mushroom caps with the mixture. Drizzle with melted butter or margarine.
5. Bake in the preheated oven 20 to 25 minutes or until lightly browned.