Stuffed Mushrooms Parmigiana

• 12 large fresh mushrooms
• 2 Tbsp. butter or margarine
• 1 medium onion, finely chopped
• 2 oz. pepperoni, diced (1/2 c.)
• 1/4 c. finely chopped green pepper
• 1 small clove garlic, minced
• 1/2 c. finely crushed crackers (Ritz)
• 3 Tbsp. grated Parmesan cheese
• 1 Tbsp. snipped parsley
• 1/2 tsp. seasoned salt
• 1/4 tsp. oregano
• dash of pepper
• 1/3 c. chicken broth

1. Remove mushroom stems; finely chop stems and reserve.
2. Drain caps on paper towel.
3. Melt butter in skillet; add onion, pepperoni, green pepper, garlic and mushroom stems.
4. Cook until vegetables are tender but not brown.
5. Add cracker crumbs, cheese, parsley, salt, oregano and pepper; mix well.
6. Stir in chicken broth.
7. Spoon stuffing into caps.
8. Place caps in baking pan with 1/4 inch water covering bottom of pan.
9. Bake uncovered at 325u0b0 about 25 minutes.

mushrooms, butter, onion, pepperoni, green pepper, clove garlic, crackers, parmesan cheese, parsley, salt, oregano, pepper, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766317 (may not work)