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Ingredientes
- 12 to 15 large mushrooms
- 2 tablespoons butter
- 1 medium onion, chopped finely
- 2 ounces diced pepperoni
- 1/4 cup finely chopped green pepper
- 1 small clove garlic, minced
- 1/2 cup finely crushed Ritz crackers, about 12 crackers
- 3 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon dried oregano
- 1/3 cup chicken broth
Direcciones
- Heat oven to 325 F degrees. Wash mushrooms and remove stems. Finely chop stems and reserve.
- In a large skillet, melt butter and cook onion, pepperoni,
- green pepper, garlic and chopped mushroom stems until tender but not brown.
- Add crackers, parmesan, parsley, salt, oregano
- and a dash of pepper,and mix well.
- Spoon mixture 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 minutes until heated thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 125 | 58% |
| Total Fat 13.99g | 17% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.36g | |
| Cholesterol 23mg | 8% |
| Sodium 650mg | 27% |
| Potassium 264mg | 8% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.31g | 2% |
| Protein 7.23g | 12% |
Evaluaciones
30 de Mayo de 2010
These sound good to add to an antipasti. Thanks for the recipe.Yo he cocinado/probado esta receta
