Carrabba's Italian Grill Stuffed Mushrooms Parmigiana
No need to leave the house to enjoy this tasty Carrabba's Italian Grill Stuffed Mushrooms Parmigiana dish. Enjoy!
- 12 - 15 large mushrooms
- 2 tbsp butter
- 1 medium onion, chopped finely
- 2 oz 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 tbsp grated Parmesan
- 1 tbsp chopped parsley
- 1/2 tspn seasoned salt
- 1/4 tspn dried oregano
- 1/3 cup chicken broth
Preheat oven to 325°F.
Wash mushrooms and remove stems. Finely chop stems, 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, a dash of pepper, and mix well.
Stir in broth.
Into mushroom caps, spoon heaping spoons of mixture.
In a shallow baking pan with ¼" water covering bottom of pan, place stuffed mushrooms.
Bake uncovered about 25 minutes until heated thoroughly.