Pre-heat oven to 395 degrees F.

Place the clams, with the 1/2 cup water in a microwave dish. Place in the microwave and cook on high until the clams open. Depending on their size, you may have to remove the smaller ones that open and continue cooking the bigger ones until they open.

Remove the meat from the shells and chop finely.

Heat a skillet to med/hi and cook the celery in the olive oil. Add the garlic and green onion and cook for one minute. Set aside to cool.

In a medium bowl, combine the beaten egg, butter, parmesan, mozzerella, oregano, basil, salt, bread crumbs and chopped clams along with the onion, celery and garlic mixture. Mix well.

Spoon the stuffing mixture into the mushrooms. Sprinkle more bread crumbs on top and spritz with olive oil. Bake in oven for 20-30 minutes or until the tops are golden brown and the stuffing is bubbly.

Garnish with fresh chopped parsley.