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Stuffed Portobellos




Source of Recipe


projo/Atwood's


List of Ingredients




2 celery stalks
1 red onion
1 large roasted pepper
1 green pepper
4 mushroom stems
2 ounces pepperoni
1 box Ritz Crackers
1 pint chicken broth, or less
1 pinch salt
1 pinch pepper
1 pinch granulated garlic
1 pound butter
5 shakes Tabasco Sauce
6-8 portobello mushrooms




Recipe



Coarsely mince the celery, onions, roasted and green pepper, mushroom stems and pepperoni in a grinder. In a skillet bring to a simmer the butter, all the vegetables, and all the seasonings. Let simmer for five minutes. You want the vegetables to still have a texture; do not overcook.

In a separate bowl crush the crackers with your hands. Add the hot mixture to the crackers and mix. Add the Tabasco. Slowly fold in the chicken broth. Depending on the crackers, you may not need to use all the broth. Use only enough broth to get a good texture of stuffing.

Stuff the caps of portobello mushrooms and placed in a baking pan that has a very small amount of water on the bottom. Bake for about 15 to 20 minutes at 350 degrees.

Serves 4 to 6 as an appetizer.