Pepperoni Stuffed Mushrooms

12 large mushrooms
1 medium onion, finely chopped
1/2 cup diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
2 tablespoons butter or margarine
1/2 cup finely crushed snack crackers (Ritz)
3 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
Dash pepper
1/3 cup chicken broth

Set aside mushroom caps. Chop stems. Sauté onion, pepperoni, green
pepper, garlic, and mushroom stems in butter.     Combine crackers,
Parmesan cheese,  parsley, salt, oregano, and pepper and add to
sautéed vegetables and pepperoni. Spoon mixture into caps and place
in baking dish. Add broth to baking dish and bake uncovered at 325° F
for 25 minutes. Serves 6.
                                                       It's Our Serve

1/23/2002 and several times more. good.

Use a teaspoon to remove the bottom of the cap and the gills.
Chop the removed material with the stems.
This makes the hole big enough to hold all the stuffing.