Wash mushrooms, remove and finely chop the stems. Set the cups to the side to dry on a paper towel.
12 large fresh mushrooms
Melt butter in a skillet and add pepperoni, green pepper, onion, garlic, and chopped stems. Cook until vegetables are tender, but not browned.
2 tbsp butter, 1 medium onion, ½ c pepperoni, 1 garlic clove, ½ c green pepper
Remove from heat and add cracker crumbs, cheese, parsley, salt, oregano, and pepper.
½ c Rtiz crackers, 3 tbsp parmesan cheese, 1 tbsp parsley, ½ tsp salt, ½ tsp dried oregano, black pepper
Stir in chicken broth and mix until all dry ingredients are mixed well and moistened.
⅓ c chicken broth
Spoon stuffing in to mushroom caps, rounding the tops.
Place stuffed mushrooms in a shallow baking pan with ¼ inch of water in the bottom of the pan.
Bake, uncovered at 325 °F for 25 minutes or until heated through.
No responses yet