Stuffed Mushrooms Jambalaya Appetizer

• 1 lb mushroom (the larger the better!)
• 2 tablespoons butter
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely diced pepperoni
• 1/4 cup finely chopped green pepper
• 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

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 saute 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.

mushroom, butter, yellow onion, pepperoni, green pepper, garlic, cracker crumbs, parmesan cheese, parsley, seasoning salt, oregano, pepper, chicken broth

Taken from www.food.com/recipe/stuffed-mushrooms-jambalaya-appetizer-272843 (may not work)