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Categories:
mushrooms butter onion pepperoni green pepper clove garlic crackers Parmesan cheese parsley salt oregano pepper chicken broth
Viewed: 39 - Published at: 3 years agoIngredients
- 12 large fresh mushrooms
- 2 Tbsp. butter or margarine
- 1 medium onion, finely chopped
- 2 oz. pepperoni, diced (1/2 c.)
- 1/4 c. finely chopped green pepper
- 1 small clove garlic, minced
- 1/2 c. finely crushed crackers (Ritz)
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. snipped parsley
- 1/2 tsp. seasoned salt
- 1/4 tsp. oregano
- dash of pepper
- 1/3 c. chicken broth
Method
- Remove mushroom stems; finely chop stems and reserve.
- Drain caps on paper towel.
- Melt butter in skillet; add onion, pepperoni, green pepper, garlic and mushroom stems.
- Cook until vegetables are tender but not brown.
- Add cracker crumbs, cheese, parsley, salt, oregano and pepper; mix well.
- Stir in chicken broth.
- Spoon stuffing into caps.
- Place caps in baking pan with 1/4 inch water covering bottom of pan.
- Bake uncovered at 325° about 25 minutes.
