Stuffed Mushrooms Jambalaya Appetizer

This is a very yummy stuffed mushroom appetizer, I sometimes add hot sauce to the mixture to add an extra kick.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1  lb mushroom (the larger the better!)
• 2  tablespoons butter
• 1⁄2 cup  finely chopped yellow onion
• 1⁄2 cup  finely diced  pepperoni
• 1⁄4 cup  finely chopped green pepper
• 1⁄4 teaspoon garlic, pressed
• 2  cups  crushed  Ritz cracker crumbs
• 3  tablespoons  grated parmesan cheese
• 1  tablespoon  chopped parsley
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon oregano
• 1⁄8 teaspoon pepper
• 1  cup chicken broth

Directions

1. Heat oven to 325 degrees F.
2. Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and sauté 5 minutes.
3. Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
4. Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.