Ingredients

• 0.25 cups extra-virgin olive oil , divided
• 1 pound portobello mushrooms
• 1 tablespoon minced garlic
• 1 , 6.5 ounce
• 0.67 cups panko bread crumbs
• 0.5 cups grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 teaspoons chopped fresh flat-leaf parsley
• salt and freshly ground black pepper to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
2. 2 Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
3. 3 Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
4. 4 Fill mushroom caps with the mixture and place in the prepared pan.
5. 5 Bake in the preheated oven until sizzling, about 20 minutes.

Nutrition per serving