Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Mushrooms: Mushrooms Jambalaya




Source of Recipe


AAA Recipes






List of Ingredients



• 1 pound large, fresh mushrooms
  
• 2 tablespoons butter
  
• 1/2 cup finely chopped onion
  
• 1/2 cup finely diced pepperoni
  
• 1/4 cup finely chopped green pepper
  
• 1/4 teaspoon garlic, pressed
  
• 2 cups crushed Ritz cracker crumbs
  
• 3 tablespoons grated parmesan cheese
  
• 1 tablespoon chopped parsley
  
• 1/2 teaspoon seasoned salt
  
• 1/4 teaspoon oregano
  
• 1/8 teaspoon pepper
  
• 1 cup chicken broth
  






Instructions



1. Preheat oven to 325 degrees. Wash mushrooms and drain; remove stems and chop.
   
2. Melt butter in a skillet; add onion and saute 5 minutes. Add pepperoni, green pepper, garlic and mushroom stems. Cook 10 minutes, until tender.
   
3. Add crumbs, cheese, parsley, salt, oregano and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.