Smorgasbord of 'Shrooms Pepperoni Stuffed

Barbara Oseland


Adding to the stuffed mushroom theme. Ya know you can never have just one.

★★★★★ 1 vote
25 Min
35 Min


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button mushroom caps
1 Tbsp
and 1 teaspoon butter
minced fresh onion (small)
1/2 c
diced pepperoni
1/3 c
crushed buttery round crackers
1 clove
small minced garlic
2 Tbsp
grated parmesan cheese
1/8 tsp
dried oregano
pinch salt
pinch ground black pepper
1/2 c
chicken broth

How to Make Smorgasbord of 'Shrooms Pepperoni Stuffed


  • 1Preheat oven to 325° F. Lightly grease a baking sheet.
  • 2Wipe mushrooms with a damp towel to remove any dirt from the mushrooms, do not hold or rinse under water. Remove and chop the mushroom stems. Set the caps to the side.
  • 3Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch.
  • 4Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking sheet. Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes

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