Clam-Stuffed Portobello Mushrooms

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.

2 . Stage

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 . Stage

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 . Stage

Fill mushroom caps with the mixture and place in the prepared pan.

5 . Stage

Bake in the preheated oven until sizzling, about 20 minutes.