Category: Appetizers

12 large Mushrooms

Melted margarine or butter

1 Clove garlic, finely chopped

2 tbsp Margarine or butter

1 tbsp Flour

1 can (6-1/2 ounce) minced clams

1 cup Fresh bread crumbs, (2 slices)

1 tbsp Chopped parsley

2 tsp Worcestershire sauce

1/2 tsp Dry mustard

Preheat oven to 400 degrees F Remove and finely chop mushroom stems; set aside. Brush caps with melted margarine. In medium skillet, cook garlic in 2 tablespoons 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.

Microwave: In 1-quart glass measure, combine garlic and margarine. Cook on 100% power (high) 1 to 1-1/2 minutes or until garlic is tender. Stir in flour then chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; arrange on microwave-safe plate. Cook on 100% power (high) 5 to 6 minutes, rotating plate once.