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Clam Stuffed Mushroom Caps

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1/4 cup butter
1 tsp diced garlic 
1 cup clam meat
500g Mushrooms, 1-1/2" to 2" in diameter 
1/2 cup bread crumbs 
1/3 cup  Parsley, chopped 
3/4 tsp Salt 
1/4 tsp Ground black pepper 
1/4 tsp Ground Chili pepper
Lemon juice
N.B. Items in bold are available from all MF outlets
Melt butter in sauce pan.Remove and dice mushrooms stems. Dip mushroom caps in butter and place, rounded side down, on a rack on a cookie sheet. Thaw and drain clams and reserve liquid.
In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in the bread crumbs, parsley, salt and pepper.
Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned.
Sprinkle with chili and a few drops of lemon juice on each and serve hot.
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