Friday, December 29, 2006
Stuffed Mushroom Recipe - For Jessy
12 large mushrooms
2 tablespoons butter
1 medium onion, finely diced
1/2 cup pepperoni, finely diced
1/4 cup green pepper, finely diced
1 clove garlic, minced
12 Ritz crackers, crushed
3 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, minced (1 teaspoon dried)
1/2 teaspoon seasoned salt
few grinds of pepper
1/4 teaspoon dried oregano
1/4 cup chicken broth
Wash mushrooms and pat dry. Remove the stems and finely chop.
In a large pot melt the butter then add the onion, pepperoni, green pepper, garlic and mushroom stems. Cook, stirring occasionally, for 5 minutes. Add the cracker crumbs, cheese, parsley, seasoned salt, pepper and oregano and mix well. Stir in the chicken broth. Allow to cool.
Use a teaspoon to spoon the stuffing into the mushrooms, making sure to really pack it down and mound it up over the top (as shown in the above photo). Arrange in a baking dish, top each mushroom with a small dab of butter and bake at 400 degrees for about 5-10 minutes to melt the butter and start cooking the mushrooms. Squeeze half a lemon over the top just before serving.
** TIPS: I use a food processor to finely mince each ingredient since it's the only way to get them into very small pieces. You don't need to clean the processor after each ingredient since they'll all be going into the pot together. When processing the green pepper and onion there will be a lot of water - make sure you drain both of them before making the stuffing or it will be soggy. To crush the crackers, place them in a food storage bag, close the bag and use a rolling pin or can to crush them. For the party I doubled the recipe since these tend to go quickly.