From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 325 degrees. Clean mushrooms and remove stems from caps. Finely chop stems. In a large frying pan, saute stems, onion, green pepper, pepperoni, and garlic in butter for five minutes. Add all other ingredients, except mushroom caps, and stir over heat for one minute. Stuff caps with the mixture. Place in a pan and bake uncovered for 25 minutes. Serve warm in a chafing dish.
SERVINGS: 10 - 12
- 24 to 28 small mushrooms with stems
- 1 medium onion, finely chopped
- 1/2 green pepper, finely chopped
- 2 ounces pepperoni, finely chopped
- 1 garlic clove, finely chopped
- 2 Tablespoons melted butter
- 1 Tablespoon chopped parsley
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1/3 cup chicken broth
- 1/2 cup bread or cracker crumbs
- 3 Tablespoons Parmesan cheese
TO PREPARE:
Preheat oven to 325 degrees. Clean mushrooms and remove stems from caps. Finely chop stems. In a large frying pan, saute stems, onion, green pepper, pepperoni, and garlic in butter for five minutes. Add all other ingredients, except mushroom caps, and stir over heat for one minute. Stuff caps with the mixture. Place in a pan and bake uncovered for 25 minutes. Serve warm in a chafing dish.
SERVINGS: 10 - 12
