Carrabba'S Italian Grill Stuffed Mushrooms Parmigiana

• 12 -15 large mushrooms
• 2 tablespoons butter
• 1 medium onion, chopped finely
• 2 ounces diced pepperoni
• 1/4 cup finely chopped green pepper
• 1 small garlic clove, minced
• 1/2 cup finely crushed Ritz cracker, about 12 crackers
• 3 tablespoons grated parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon dried oregano
• 1/3 cup chicken broth

1. Preheat oven to 325u0b0F.
2. Wash mushrooms and remove stems.
3. Finely chop stems and reserve.
4. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
5. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
6. Spoon mixture into mushroom caps, heaping tops.
7. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
8. Bake uncovered about 25 minutes until heated thoroughly.

mushrooms, butter, onion, pepperoni, green pepper, garlic, ritz cracker, parmesan cheese, parsley, seasoning salt, oregano, chicken broth

Taken from www.food.com/recipe/carrabbas-italian-grill-stuffed-mushrooms-parmigiana-273916 (may not work)