Recipe Archives->Appetizers->Stuffed Mushrooms 01

STUFFED MUSHROOMS

1 container large mushrooms
1 sm log pepperoni
1/2 roll Ritz crackers, crushed
2 chicken bouillon cubes
1 med. onion, chopped fine
3-4 T butter
1/2 t dried parsley
garlic powder
onion salt

Wash mushrooms, separate caps from stems.  Dice stems into small
pieces.

Melt butter in skilled, add onions and saute until clear.  Add
pepperoni and saute for about 1-2 minutes.

Mix bouillon cubs with about 1 c. water.  When dissolved, add to
onions and pepperoni (reserve about 1/2 c. of broth).  Add Ritz
cracker crumbs and spices.  Mix well.

Stuff caps with mixture.  (I add stuffing to the point that it's
starting to fall out.)  Put mushrooms in a baking pan.  If I have
leftover stuffing, I just add it to the pan.  Pour in remaining
broth.  Bake at 350 degrees for 15-20 minutes.

Printable version: stuffed-mushrooms01.txt.