Stuffed mushrooms
Stuffed mushrooms
Ingredients/Components
- butter or margarine - 2 Tbsp
- grated Parmesan cheese - 3 Tbsp
- snipped parsley - 1 Tbsp
- chicken broth - 1/3 c
- dash of pepper - 1 item
- oregano - 1/4 tsp
- medium onion, finely chopped - 1 item
- small clove garlic, minced - 1 item
- seasoned salt - 1/2 tsp
- green pepper, finely chopped - 1/4 c
- pepperoni, diced 1/2 c - 2 oz
- finely crushed rich round crackers 12 crackers - 1/2 c
How to make stuffed mushrooms:
Plan 2 mushrooms per serving for a first course, six per serving for a main course.Wash mushrooms carefully with a damp paper towel. Remove stems; finely chop stems and reserve. Drain caps in paper towels. Melt butter or margarine in skillet; add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until vegetables are tender, but not brown. Add cracker crumbs, cheese, parsley, seasoned salt, oregano and pepper; mix well. Stir in chicken broth. Spoon stuffing into mushrooms caps, rounding tops. Place caps in shallow pan with about 1/4 inch of water covering bottom of pan. Bake uncovered at 325° about 25 minutes.
Recipe categories: Appetizers, Side dish, Vegetables.
Rating:
Related ingredients:
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