Stuffed Mushrooms

I make these once a year at Christmas. Even people who don't like mushrooms say they like these. Everyone loves the stuffing even if they don't eat the mushroom.

• Ready In: 45 mins
• Serves: 6
• Yields: 12 mushrooms

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

1. Heat oven to 325.
2. Spray a 9x13 cake pan with non stick spray.
3. Combine all ingreadients except mushrooms.
4. Remove stems from mushrooms and disgard.
5. Place mushrooms in pan stem side up (without the stem).
6. Spoon filling into mushroom caps.
7. Bake for 25 minutes until heated.