Baby portabello mushrooms stuffed with a pepperoni stuffing made with green peppers, onions, garlic, Ritz crackers, chicken broth, and Parmesan cheese.
-By Julie (Peterson) Strommen
20 – 40 mushrooms
1 small onion, chopped
½ green pepper, chopped (optional)
1 garlic clove, minced
½ cup chopped pepperoni
½ cup Parmesan cheese
1 sleeve Ritz crackers, crushed
1 chicken bouillon cube
½ cup water
- Preheat oven to 375 degrees.
- Sauté in butter – onions, green pepper, garlic, pepperoni, stems of mushrooms (chopped).
- Add cheese and crackers.
- Boil water and cube and add to mixture.
- Stuff mushrooms.
- Bake uncovered for 30 minutes.