12 large fresh mushrooms
2 tablespoons butter
1 medium onion, finely chopped
2 ounces pepperoni, diced
1/4 cup green bell pepper, finely chopped
1 small clove garlic, minced
1/2 cup finely crushed crackers
3 tablespoons Parmesan cheese, finely grated
1 tablespoon snipped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon oregano
1/3 cup chicken broth
Preheat oven to 325 degrees. Wash mushrooms. Remove and finely chop stems. Drain caps and allow to dry. Melt butter in a skillet and add onion, pepperoni, bell pepper, garlic and chopped mushroom stems. Cook until vegetables are tender, but not brown. Remove from heat and add cracker crumbs, cheese, parsley, salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps, mounding tops. Place caps in shallow baking dish with about a quarter inch of water in bottom. Bake 25 minutes or until heated through.
Serving size: 1 mushroom. Per serving: 89 calories, 4.3 g protein, 4.9 g fat, 7.9 g carbohydrates, 2.7 g fiber, 244 mg sodium, 12 mg cholesterol.
Debbie Foy, Wood County Electric Cooperative