Stuffed Mushrooms Parmigiana

12 Large Mushrooms (24 0z)
2 Tbsp. butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, diced (1/2 cup)
1/4 cup finely chopped peppers
1 small clove garlic, minced
1/3 cup chicken broth
1/2 cup finely crushed Ritz round crackers (12)
3 Tbsp. grated Parmesan cheese
1 Tbsp. snipped parsley
1/2 tsp. seasoned salt
1/4 tsp. dried oregano, crushed
dash of pepper

Wash mushrooms, Remove stems. Finely chop stems and reserve. Drain caps on paper towel. Melt butter in skillet, add onions, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until vegetables are tender, but not brown. Add crackers, crumbs, cheese, parsley, seasoned salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps, rounding tops. Place in shallow baking dish or pan with about 1/4 inch of water covering bottom of pan. Bake uncovered at 325 for about 25 minutes or until heated through.

Makes 12 stuffed mushrooms.