Stuffed Mushrooms Parmigiana - cooking recipe

Ingredients

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

Preparation

Remove mushroom stems; finely chop stems and reserve.
Drain caps on paper towel.
Melt butter in skillet; add onion, pepperoni, green pepper, garlic and mushroom stems.
Cook until vegetables are tender but not brown.
Add cracker crumbs, cheese, parsley, salt, oregano and pepper; mix well.
Stir in chicken broth.
Spoon stuffing into caps.
Place caps in baking pan with 1/4 inch water covering bottom of pan.
Bake uncovered at 325\u00b0 about 25 minutes.