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Stuffed Mushrooms Parmigiana
Carrabbas Italian Grill Stuffed Mushrooms Parmigiana
Copycat Recipe
Serves 2-4
12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth
Preheat oven to 325 degrees 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 and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.
Stuffed Mushrooms Parmigiana
Friday, April 25, 2014
Carrabbas Italian Grill Stuffed Mushrooms Parmigiana
Copycat Recipe
Serves 2-4
12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth
Preheat oven to 325 degrees 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 and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.
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