Stuffed Mushrooms

This a copykat recipe from the Olive Garden, which I didn't completely copykat (details to follow). I took a lot of pics so I thought I'd do a step-by-step, just cause I want to be like the cool kids!

The recipe starts with 8-12 baby bellas. I used more because I'm an over-achiever. (I'll stop here and let you snicker a bit)

Turn the little babies over and viciously rip out the stems. I use a lot of paper towels when I make stuff. Please don't tell anyone from Greenpeace.

RR says I shouldn't wash my mushrooms, but she's already lost my trust, so these guys got a bath.

Gather up some minced garlic (1/2 tsp), garlic salt (1/8 tsp), oregano (1 tsp), melted butter (1 tbsp), and one green onion finely chopped. I should mention here that I doubled everything since I had more mushrooms than the recipe called for.

At this point the recipe says to add 6 oz of canned clams and save the juice, but I don't do clams. But if it makes you happy, then throw them in.

I added bacon! (a large handful) Bacon makes me happy.

Now we are to add Italian bread crumbs (1/2 cup), 1 beaten egg, and 1/4 cup clam juice. Well, I don't really like clam juice much more than I like clams so I had to come up with a substitution. I was thinking chicken broth, but didn't have any. I had some 3 day old cold coffee sitting here, or maybe some fruit punch flavored Crystal Light? Then I spotted a bottle of white wine and decided that was my best option.

To this add grated Parmesan (2 tbsp), grated Romano (1 tbsp), and grated mozzarella (2 tbsp), and mix all together.

Place approximately 1 1/2 teaspoons of the stuffing mixture inside mushroom cavity and slightly mound. Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms. Cover and place in oven for about 35- 40 minutes. Remove cover; sprinkle 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.

The finished product. My review: meh, they're ok.