Mushrooms stuffed with chopped mushroom stems, onion, bell pepper, garlic, pepperoni, crushed Ritz crackers, Parmesan cheese and of course, hot pepper sauce, give these mushrooms their Cajun-style.

Stuffed Cajun-Style Mushrooms

1 pound large, fresh mushrooms
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely diced pepperoni
1/4 cup finely chopped green bell pepper
1/4 teaspoon garlic, pressed
2 cups crushed Ritz brand cracker crumbs
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon seasoned salt

1/4 teaspoon hot pepper sauce
1/4 teaspoon oregano
1/8 teaspoon ground pepper
1 cup chicken broth

1. Preheat oven to 325°F (160°C). Wash mushrooms and dry; remove stems, set caps aside and chop the stems.
2. Melt butter in a skillet; add onion and saute 5 minutes.
3. Add pepperoni, green pepper, garlic, and chopped mushroom stems. Cook 10 minutes, until tender. Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth.
4. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4-inch water.
5. Bake for 25 minutes. Serve immediately.

Approximately 12 servings.