This recipe tasted great! My wonderful girlfriend changed a few things around, at the recommendation of other reviewers, to cut out a lot of the butter. Instead of using Italian seasoning, she used Italian bread crumbs. It worked great. Another good tip from another reviewer is to bake the caps for 15 minutes before adding the stuffing to let out some of the water in the mushrooms. We had them on big Portabella mushrooms, so preparing extra stuffing for those big caps is a must. I think the mushrooms would be even better with lump crab meat instead of clams as well. Going to try it next! Great recipe!

Reviewed On: Oct. 29, 2009