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Stuffed Mushrooms Parmigiana


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  • 12 large mushrooms - (to 15)
  • 2 tablespoons butter
  • 1 medium onion chopped finely
  • 2 ounces diced pepperoni
  • 1/4 cup finely-chopped green pepper
  • 1 small garlic clove minced
  • 1/2 cup finely-crushed Ritz crackers (abt 12 crackers)
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dried oregano
  • 1/3 cup chicken broth


Servings 12


Step 1

Preheat oven to 325 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, a dash of pepper, and mix well. Stir in broth.

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.

This recipe yields 12 to 15 pieces.

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