Stuffed Mushrooms
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
12 mushrooms
- Serves:
- 6
ingredients
- 1⁄3 cup chicken broth
- 2 tablespoons butter, melted
- 1 medium onion, chopped
- 1⁄2 cup Ritz cracker, crumbled
- 2 ounces pepperoni, chopped fine
- 1 garlic clove, chopped
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon dried parsley
- 1⁄2 teaspoon season salt
- 1⁄4 teaspoon dried oregano leaves
- 12 large stuffing mushroom caps
directions
- Heat oven to 325.
- Spray a 9x13 cake pan with non stick spray.
- Combine all ingreadients except mushrooms.
- Remove stems from mushrooms and disgard.
- Place mushrooms in pan stem side up (without the stem).
- Spoon filling into mushroom caps.
- Bake for 25 minutes until heated.
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Reviews
-
These were a huge hit last night for our UFC party. They were gone quick. I did add about a 1/2 cup more crackers than suggested to give them more texture and after tasting the first few my husband said they needed a little more salt so I salted them just before serving. Great recipe! Thanks so much. This is def and keeper!
RECIPE SUBMITTED BY
Updated: 1/9/09
I am a working mother of 3 children. The oldest is 3 soon to be 4, and the twins are now 19 months old. It is a very busy house so I am always looking for easy, kid friendly receipes to make for dinner. Dinner is usually whatever I can whip up in 15 minutes after we pick up the kids from daycare. All of the kids are usually hungry when they get home, which does not leave me a lot of time to make dinner. Dinner is also tricky since my husband will not eat pasta or rice. He does not like new foods. I sometimes just make dinner for the kids and myself and leave him to fend for himself since he is so picky.
Also I am not a premium member so I can not zmail.
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