Stuffed Portobello Mushrooms Casino: An Elegant Entree That Easily Transforms Into An Elegant Appeti

Ingredients:

6 Slices Bacon, chopped into 1 inch pieces

6 Portobello Mushrooms Caps - stems removed

4 T. Olive Oil plus more to drizzle

1/2 C. small diced onion

1/2 C. small diced sweet red or green pepper

1/2 C. celery - small dice (optional)

3 garlic cloves, minced

3 cans chopped clams - drain and save broth

1/2 C. fresh bread crumbs

3/4 C. shredded Parmesan cheese

Creole Seasoning

4 scallions - diced small

Directions:

In medium skillet, saute bacon until beginning to brown around edges but still limp. Remove from pan and drain all but 1 T. fat. Add 2 T. olive oil to bacon fat in skillet and saute onion, pepper, and celery until softened - about 3 minutes. Add garlic and cook for 30 seconds. Stir in clams and some of the broth. Take off heat and add the bacon, combining well. Place mushroom caps on sprayed baking sheet. Brush or drizzled each mushroom with olive oil and bake at 400 degrees for 5-10 minutes until softened. Remove from oven and spoon clam mixture onto caps, dividing evenly. Sprinkle a bit of Creole seasoning over stuffing. Toss bread crumbs with 2 T. olive oil and the Parmesan cheese. Sprinkle mixture onto mushrooms and press down lightly. Bake for approximately 15-18 minutes until browned. Top with scallions and serve warm.

*To make into appetizers, stuff filling into 24 Baby Bella mushrooms, stems removed. Follow same directions for baking.