Stuffed Portobello Mushrooms with Buttery Toasted Breadcrumbs

1. Preheat your oven to 375º.
2. Clean the mushrooms and scoop out a little bit of the insides.
3. Sauté the onions and garlic in 1 tbsp of butter for 5 minutes on medium heat.
4. In a bowl, combine sautéed onions & garlic, 1 egg, chopped clams (with the juice), Italian seasoned breadcrumbs, parm, cheddar, Italian seasoning, & pepper.
5. Stuff the mushrooms and add a squeeze of fresh lemon juice. Melt 1 tbsp of butter and pour it over the mushrooms. (This keeps them from drying out in the oven). Bake on 375º for 15-20 minutes depending on how thick your mushrooms are.
6. Now, let’s toast the panko breadcrumbs. In a pan, melt 1 tbsp of butter. Then, add 1/4 cup panko breadcrumbs. Toast them until they turn a nice golden brown color.
7. Bake for another 5 minutes and top with fresh parsley and another squeeze of lemon juice. Enjoy!