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Ingredientes
- 12 lrg mushrooms - (to 15)
- 2 Tbsp. butter
- 1 med onion minced finely
- 2 ounce diced pepperoni
- 1/4 c. finely-minced green pepper
- 1 sm garlic clove chopped
- 1/2 c. finely-crushed Ritz crackers (abt 12 crackers)
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. minced fresh parsley
- 1/2 tsp seasoned salt
- 1/4 tsp dry oregano
- 1/3 c. chicken broth
Direcciones
- Preheat oven to 325 degrees.
- Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, heat butter and cook onion, pepperoni, green pepper, garlic, and minced mushroom stems till tender but not brown. Add in crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Stir in broth.
- Spoon mix into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 min till heated thoroughly.
- This recipe yields 12 to 15 pcs.
- Yield: 12 to 15 mushrooms
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 703g | |
| Calories 1246 | |
| Calories from Fat 722 | 58% |
| Total Fat 80.93g | 101% |
| Saturated Fat 32.26g | 129% |
| Trans Fat 2.17g | |
| Cholesterol 134mg | 45% |
| Sodium 3682mg | 153% |
| Potassium 1472mg | 42% |
| Total Carbs 96.77g | 26% |
| Dietary Fiber 8.2g | 27% |
| Sugars 19.2g | 13% |
| Protein 38.14g | 61% |
