12 lg. fresh mushrooms (24 oz.)
2 tbsp. butter
1 med. onions, finely chopped
2 oz. pepperoni, diced (1/2 c.)
1/4 c. finely chopped green pepper
1 sm. clove garlic, minced (I use garlic powder)
1/2 c. finely crushed crackers
3 tbsp. grated Parmesan cheese
1 tbsp. parsley
1/2 tsp. seasoned salt
1/4 tsp. oregano
Dash of pepper
1/3 c. chicken broth

Wash the mushrooms, remove stems: finely chop stems and reserve. Drain caps on paper toweling. Melt butter 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 mushroom caps, rounding tops. Place caps in shallow baking pan with about 1/4 inch of water covering bottom of pan. Bake uncovered at 325 degrees for 45 minutes.