Shelly's Recipe

STUFFED MUSHROOMS PARMIGIANA

Category: Stuffed Mushrooms

12 to 15 large mushrooms
2 tbsp butter
1 medium onion, chopped finely
2 oz diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tbsp grated Parmesan
1 tbsp chopped parsley
1/2 tsp seasoned salt
1/4 tsp dried oregano
1/3 cup chicken broth

Preheat oven to 325. Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.

Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.