Ingredients

• 12 large mushrooms
• 1 med. onion, chopped fine
• 1/2 C pepperoni or prosciutto, diced
• 1/4 C green pepper, chopped fine
• 1/2 t seasoned salt
• 1/2 C buttery cracker, crushed fine
• 1/2 C Parmesan or Romano cheese, grated
• 1/3 C chicken bouillon
• 2 T butter
• 1/4 t fresh parsley, chopped fine
• 2 clove garlic, minced
• black pepper, to taste

Instructions

1. Wash the mushroom in salt water. Remove the stems, chop them fine, and reserve. Drain the caps on paper towels.
2. Melt the butter in a large skillet. Add the onion, pepperoni, garlic, green pepper, and mushroom stems, and cook until tender, but not brown.
3. Add the cracker crumbs, cheese, parsley, seasoned salt, oregano, pepper, and mix well. Stir in the chicken bouillon.
4. Spoon the stuffing into the caps, rounding the tops. Place the caps in a shallow baking dish with 1/4 inch of water covering the bottom of the pan. Bake uncovered at 325° for 25 minutes, and serve.

Source: unknown

Contributed by: Skip