Matlaw's Gourmet Stuffed Portobello Mushrooms

Preheat oven to 400˚F. Defrost Matlaw’s Gourmet Stuffed Clams in the microwave or for a few hours in the refrigerator. Place mushroom caps open face side down on a lightly oiled baking pan and sprinkle caps with sea salt. (We like the flake sea salt by Atlantic Saltworks which is harvested here in Gloucester.) Bake for 10-12 minutes then remove from oven. Flip the mushroom caps over and transfer to a clean non-stick baking sheet sprayed with cooking spray or lined with parchment. When stuffed clams have thawed completely, use a spatula or large serving spoon to transfer the stuffing from each shell into the mushroom caps. The stuffing is perfectly formed and seasoned so simply move the whole serving of stuffing directly onto the mushroom cap to retain it’s shape. Bake again for 30-35 minutes or until stuffing is golden brown and a bit crusty. Remove from oven and serve immediately. If desired, finish with freshly chopped, flat leaf parsley and a bit of fresh squeezed lemon juice and hot sauce.