Olive Garden Stuffed Mushrooms ( copycat )

8 -12 fresh mushrooms

1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)

1 green onion, finely minced

1 egg  (beaten)

1/2 teaspoon minced garlic

1/8 teaspoon garlic salt

1/2 cup Italian style breadcrumbs

1 teaspoon oregano leaves

1 tablespoon melted butter, cooled

2 tablespoons finely grated Parmesan cheese

1 tablespoon finely grated Romano cheese

2 tablespoons finely grated mozzarella cheese(for stuffing)

1/4 cup finely grated mozzarella cheese (for garnish)

1/4 cup melted butter

Fresh lemon juice (optional)

1 Preheat the oven to 350°F.

2 Lightly oil a small baking dish.

3 Gently wash and stem mushrooms; pat dry (Save stems for another recipe).

4 Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.

5 Add Italian bread crumbs, egg, clam juice, mixing well.

6 Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

7 Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).

8 Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

9 Cover and place in oven for about 35- 40 minutes.

10 Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Sprinkle with lemon juice