Stuffed Mushrooms Parmigiana Recipe

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Stuffed Mushrooms Parmigiana

Lynnda Cloutier


From My Old Recipes

pinch tips: How to Shuck, Cook, and Cut Corn




12 large mushrooms
2 tbsp. margarine
1 medium onion, finely chopped
2 oz. pepperoni, finely diced
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed ritz crackers
3 tbsp. grated parmesan cheese
1 tbsp. minced parsley
1/4 tsp. oregano
seasoned salt
1/3 cup chicken broth

Directions Step-By-Step

Wash and dry mushrooms. Remove, finely chop and reserve stems. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic, and chopped mushroom stems. Cook til all vegetables are tender but not brown.
Add crumbs, cheese, parsley and oregano and season to taste with salt and pepper. Mix well.
Stir in chicken broth. Spoon filling into mushrooms caps, rounding tops Put caps in shallow baking pan with bout 1/4 inch water. Bake uncovered at 325 for 25 minutes or til heated through. Makes 12 stuffed mushrooms.
My Old Recipes

About this Recipe

Course/Dish: Vegetable Appetizers