Preparation / Directions:
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.
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