Stuffed Mushrooms Jambalaya Appetizer - cooking recipe

Ingredients

1 lb mushroom (the larger the better!)
2 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely diced pepperoni
1/4 cup finely chopped green pepper
1/4 teaspoon garlic, pressed
2 cups crushed Ritz cracker crumbs
3 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon seasoning salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 cup chicken broth

Preparation

Heat oven to 325 degrees F.
Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and saute 5 minutes.
Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.