STUFFED MUSHROOMS PARMIGIANA

Serve these Italian flavored mushrooms as a side dish or an
appetizer.
l2 large mushrooms
2 tbsps. butter
l med. onion, finely chopped
2 oz. pepperoni, finely diced
l/4 cup finely chopped green bell pepper
l small clove garlic, minced
l/2 cup finely crushed cracker crumbs
3 tbsps. grated Parmesan cheese
l tbsps. minced parsley
l/4 tsp. dried oregano, crushed
Seasoned salt
Pepper
l/3 cup chicken 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 s&p. Mix well. Stir in chicken broth. Spoon filling
into mushroom caps, rounding tops. Place caps in shallow baking
pan with about l/4″ water. Bake, uncovered, at 325 for 25 minutes,
or until heated through.
Makes l2. Prodigy