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Pepperoni Stuffed Mushrooms




Source of Recipe


from Atlanta Cooknotes

24 to 28 small mushrooms with stems
1 medium onion, finely chopped
1/2 green pepper, finely chopped
2 ounces pepperoni, finely chopped
1 garlic clove, finely chopped
2 Tablespoons melted butter
1 Tablespoon chopped parsley
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/3 cup chicken broth
1/2 cup bread or cracker crumbs (substitute crumbs made from pork rinds)
3 Tablespoons Parmesan cheese

TO PREPARE:

Preheat oven to 325 degrees. Clean mushrooms and remove stems from caps.
Finely chop stems. In a large frying pan, saute stems, onion, green pepper,
pepperoni, and garlic in butter for five minutes. Add all other
ingredients, except mushroom caps, and stir over heat for one minute. Stuff
caps with the mixture. Place in a pan and bake uncovered for 25 minutes.
Serve warm in a chafing dish.

SERVINGS: 10 - 12

Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta
Cooknotes and other fine cookbooks, or call (404) 233-4767.