Savory Stuffed Mushrooms

Prepared by Chef Sandy Blackmon

Savory Stuffed Mushrooms

24 medium fresh mushrooms
2 TBSP butter or margarine
1 small onion, minced
1/4 cup green pepper, chopped
2 oz pepperoni, diced
1/2 cup crushed cracker crumbs
3 TBSP grated parmesan cheese
1/4 tsp garlic powder
1/2 tsp salt
dash pepper
1/3 cup water

Wash the mushrooms remove and save stems, drain caps on paper towels. Chop the stems and reserve. Melt the butter or margarine in a skillet, add the onion, green pepper, pepperoni and chopped mushroom stems, cook until tender but not brown. Add remainder of the ingredients and mix well. Spoon mixture into the mushroom caps rounding the tops. Place in a shallow baking pan with a little water to cover the bottom of the pan. Bake, uncovered, in a 325 oven for about 25 - 30 minutes.

Can be prepared ahead of time, after placing in baking pan, cover and refrigerate until ready to use, then uncover, add water and bake as directed.

Enjoy!

These are wonderful, they get great reviews everywhere I take them.

Sandy Blackmon