Stuffed Mushroom Parmesan

12 lg mushrooms (24 oz)
2 T margarine
1 med onion, chopped
½ c pepperoni, diced
¼ c chopped green pepper
1 sm clove garlic, minced
⅓ c chicken broth
½ c crushed Ritz crackers
3 T grated Parmesan
1 T minced parsley
½ t seasoned salt
¼ t crushed oregano

Remove mushroom stems and chop, setting caps aside. Sauté w/ onion, pepperoni, garlic and green pepper. Add rest of ingredients, except chicken broth. Mix, then add broth and stuff caps. Place in shallow pan with ¼ inch water. Bake about 25 minutes @ 325°.

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