12 lg. mushrooms
2 tbsp. butter
1 med. onion, finely chopped
2 oz. pepperoni, diced
1/4 c. finely chopped green pepper
1 sm. clove garlic, minced
1/2 c. finely crushed Ritz crackers
3 tbsp. Parmesan cheese
1 tbsp. snipped parsley
1/2 tsp. seasoned salt
1/4 tsp. oregano
Dash pepper
1/2 c. chicken broth

1. Wash mushrooms.

2. Remove stems, finely chop and reserve stems.

3. Melt butter in skillet.

4. Add onions, pepperoni, green peppers, garlic and chopped mushroom stems.

5. Cook until vegetables are tender, not browned.

6. Add cracker crumbs, cheese, parsley, seasoned salt, oregano and pepper; mix well.

7. Stir in chicken broth.

8. Spoon stuffing into caps.

9. Place caps in shallow baking pan with about 1/4 inch of water covering bottom of pan.

10. Bake uncovered at 325 degrees for 25 minutes.