Ingredients:

  • 1 lb white button or cremini mushrooms, stems removed
  • 1 tbsp olive oil
  • 1 can (3.5 oz) minced clams, drained (reserve 1 tbsp clam liquor)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Pecorino Romano cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp olive oil, melted
  • 1 tbsp chopped parsley for garnish

Instructions:

  1. Clean the mushroom caps with a damp paper towel. Carefully remove the stems, finely mince the stems, and set them aside. Arrange the caps on a baking sheet and lightly brush the exteriors with olive oil.
  2. In a skillet over medium heat, melt the butter. Add the minced mushroom stems and garlic, sautéing until the moisture evaporates and they smell nutty and fragrant. Stir in the drained clams and 1 tablespoon of reserved clam liquor, cooking for 2 minutes.
  3. Remove the skillet from heat. Fold in the ricotta, Parmesan, and Pecorino Romano until the mixture is a cohesive, velvety paste. Stir in the fresh parsley, salt, and pepper.
  4. Spoon a generous amount of the filling mixture into each mushroom cap, pressing down slightly to level the top.
  5. Mix Panko breadcrumbs with melted olive oil and sprinkle evenly over the filling. Bake at 400°F (200°C) for 20–25 minutes until golden brown.