[Anonymous]

Carrabba's Italian Grill stuffed mushrooms Parmigiana


12 - 15 large mushrooms
2 tbsp butter
1 medium onion, chopped finely
2 oz diced pepperoni
¼ cup finely chopped green pepper
1 small clove garlic, minced
½ cup finely crushed Ritz crackers, about 12 crackers
3 tbsp grated Parmesan
1 tbsp chopped parsley
½ tspn seasoned salt
¼ tspn dried oregano
1/3 cup chicken broth

Preheat oven to 325°F.

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 ¼" water covering bottom of pan, place stuffed mushrooms.

Bake uncovered about 25 minutes until heated thoroughly.