Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             large  mushrooms
  2              tblsp  butter or margarine
  1             medium  onion -- finely chopped
  2             ounces  pepperoni -- finely diced
     1/4           cup  finely chopped green bell pepper
  1        small clove  garlic -- minced
     1/2           cup  finely crushed cracker crumbs
  3        tablespoons  grated Parmesan cheese
  1         tablespoon  minced parsley
     1/4      teaspoon  dried oregano -- crushed
                        Seasoned salt
                        Pepper
     1/3           cup  chicken [or vegetable] broth

Preparation:

Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until all vegetables are tender but not brown. Add crumbs, cheese, parsley and oregano and season to taste with seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon filling into mushroom caps, rounding tops. Place caps in shallow baking pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or until heated through. Serve these Italian-flavored mushrooms as a side dish or an appetizer.

Nutritional Information:

1797 Calories (kcal); 190g Total Fat; (92% calories from fat); 14g Protein; 22g Carbohydrate; 508mg Cholesterol; 2167mg Sodium