Stuffed Mushrooms Parmesan

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

1. Clean mushrooms. Reserve stems. Chop and reserve. Melt butter. Add onion, green pepper, garlic, pepperoni and chopped mushroom stems. Cook until tender, but not brown. Add crackers, cheese, parsley, salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps. Place in a shallow pan with 1/4-inch water. Bake, uncovered, at 325u0b0 for 15 to 20 minutes. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131580 (may not work)