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.
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