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Carrabba's Italian Grill Stuffed Mushrooms

    12 to 15 large mushrooms
    2 tablespoons butter
    1 medium onion, chopped finely
    2 ounces diced pepperoni
    1/4 cup finely chopped green pepper
    1 small clove garlic, minced
    1/2 cup finely crushed Ritz crackers, about 12 crackers
    3 tablespoons grated Parmesan
    1 tablespoon chopped parsley
    1/2 teaspoon seasoned salt
    1/4 teaspoon dried oregano
    1/3 cup chicken broth

  Heat oven to 325F. Wash mushrooms and remove stems. Finely chop
 stems and reserve.

  In a large skillet, melt butter and cook onion, pepperoni, green
 pepper, garlic and chopped mushroom stems until tender but not brown.
 Add crackers, parmesan, parsley, salt, oregano and a dash of pepper,
 and mix well. Spoon mixture into mushroom caps, heaping tops. In a
 shallow baking pan with 1/4-inch water covering bottom of pan, place
 stuffed mushrooms. Bake uncovered about 25 minutes until heated
 thoroughly.