24largebutton mushroomswashed thoroughly, stems removed and finely chopped, caps set aside
2tbspbutter
1brown onionchopped
0.75cuppepperonifinely diced
1garlic clovefinely chopped
0.5cupritz crackerscrushed
3tbspparmesan cheeseshredded
0.25tspdried oregano
0.75cupchicken stockliquid
salt and pepper(to taste)
Instructions
Preheat oven to 165C (325F). Lightly grease a baking sheet. Line mushroom caps as a single layer on the baking sheet.
Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender.
Stir in the cracker crumbs, parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch.
Stuff the mushroom caps with the pepperoni mixture.
Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.