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STUFFED MUSHROOMS PARMIGIANA
Makes 12
12 large mushrooms
2 T butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 c finely chopped green bell pepper
1 small clove garlic, minced
1/2 C finely crushed cracker crumbs
3 T grated Parmesan cheese
1 T minced parsley
1/4 t dried oregano, crushed
seasoned salt
pepper
1/3 C broth
Rinse and dry mushrooms. Remove, finely chop and reserve stems.
Melt butter in skillet. Add onion, pepperoni, green pepper, garlic
and chopped mushroom stems. Cook until all vegetables are tender
but not brown. Add crumbs, cheese, parsley and oregano and season
to taste with seasoned salt and pepper. Mix well. Stir in chicken
broth. Spoon filling into mushroom caps, rounding tops. Place caps
in shallow baking pan with about 1/4 inch water. Bake, uncovered,
at 325F 25 minutes, or until heated through.
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Stuffed Mushrooms 27