12 lg. mushrooms
2 tbsp. butter
1 med. onion, finely chopped
1/4 c. finely chopped green pepper
1 tbsp. parsley
1 garlic clove, chopped
1/2 c. Ritz crackers
2 oz. diced pepperoni (1/2 c.)
1/2 tsp. seasoned salt
3 tbsp. grated Parmesan cheese
1/4 tsp. oregano
1/3 c. chicken broth (caution - not to salty)
Dash of black pepper
White wine (optional)

Wash mushrooms and remove stems (chop finely and reserve). Drain caps on paper towels. Scoop out mushrooms to prepare for stuffing. Melt butter in skillet; add onions, parsley, green pepper, garlic and chopped mushroom stems. Cook until tender but not brown.

Add cracker crumbs, Parmesan cheese, seasoned salt, oregano, pepper and mix well. Stir in chicken broth. Sprinkle caps with wine or chicken broth. Spoon the stuffing into tops of mushrooms, rounding tops, then place in shallow baking pan (about 1 1/4 inch deep). Bake uncovered in 350 degree oven for approximately 25 minutes or until lightly browned. Good for holidays.