INGREDIENTS

  • 1 lb mushrooms (the larger the better!)
  • 2 tablespoons butter
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup finely diced pepperoni
  • 1/4 cup finely chopped green peppers
  • 1/4 teaspoon garlic , pressed
  • 2 cups crushed Ritz cracker crumbs
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 cup chicken broth

DIRECTIONS

  1. Heat oven to 325 degrees F.
  2. Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and sauté 5 minutes.
  3. Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
  4. Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.