Clams Neptune with Sour Cream and Smoked Gouda

Ease of preparation rating: Easy.

Yield:  4 servings.

Ingredients:

4oz. (112g) cooked clam meat, drained and chopped

4 ounces (112g) cream cheese, softened

1 clove garlic, finely diced

¼ cup (60ml) sour cream

3 tablespoons (45ml) smoked gouda cheese, grated

2 tablespoons (30ml) chives, chopped

2 tablespoons (30ml) red onion, chopped

4 cleaned and stemmed Portobello mushroom caps

2 tablespoons (30ml) olive oil

3 tablespoons (45ml) Parmesan cheese, grated

3 tablespoons (45ml) Panko breadcrumbs

Salt and pepper, to taste

Method:

Preheat oven to 375^oF (190^oC).

In a mixing bowl, combine clam meat, cream cheese, garlic, sour cream, smoked gouda, chives, red onion and salt and pepper.

Mix until you reach a uniform consistency and set aside.

Place mushroom caps upside down on a baking tray with parchment paper and drizzle with olive oil.

Season mushrooms with salt and pepper and bake for 6-8 minutes.

Remove from heat and place in refrigerator until cool.

Place cream cheese mix into a piping bag.

Pipe equal amounts of filling into the 4 mushroom caps.

Sprinkle Parmesan cheese and Panko over the stuffing.

Place Clams Neptune on baking tray with parchment paper.

Bake for 15-18 minutes or until bubbly and golden brown.

Remove from oven, and let rest for 5 minutes at room temperature before serving.