Ingredients:

• Large Mushrooms for stuffing, cleaned
• 1 lb bacon
• 1 green bell pepper
• 1 small onion
• 2 sticks Butter
• 3 small cans diced clams, drained
• Italian-seasoned fine dry bread crumbs

Method:

Clean and remove stems from mushrooms. (I save half of the stems and cut them up for the filling.) Cook bacon until crisp; drain, crumble & reserve. Finely chop green pepper and onion. Saute onion, pepper and diced mushroom stems in 1 stick butter. Stir in about 1 cup of bread crumbs. To this stuffing add the drained canned clams and bacon. If the stuffing is too dry, add some of the remaining butter; or if too moist, add a little more bread crumbs. Stuff cleaned mushroom caps with the stuffing. Place in a shallow baking dish about 2 inches apart. Cover with aluminum foil and bake at 350 for 35 to 40 minutes. Best served warm.

Notes:
I came up with this recipe several years ago. We were craving clams casino and could not afford the clams, so I made a clams casino stuffing and stuffed mushrooms with them. Delicious. They have become my signature dish -- I always am requested to bring this dish to gatherings.

Number of servings: 12