Mrs. Waterman’s Stuffed Mushrooms
These pepperoni and Romano-stuffed white mushrooms have a buttery, garlicky filling with crunchy crushed Ritz crackers and savory chopped pepperoni, baked until the tops are golden. They take about 75 minutes start-to-finish and can be made ahead and refrigerated before baking, making them a great party appetizer.
Equipment
- 10 to 12-inch skillet
- baking dish
- oven
Ingredients
- 20 to 24 large white mushrooms wiped clean with a damp paper towel, stems removed and finely chopped
- 1 small onion finely chopped
- 1/2 green pepper finely chopped
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- 3/4 cup Ritz crackers crushed
- 1/2 cup pepperoni finely chopped
- 1/2 cup Romano cheese grated
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Melt the 3 tablespoons unsalted butter in a large (10 to 12-inch) skillet over medium heat, then add the chopped mushroom stems, 1 small onion, 1/2 green pepper, and 2 cloves minced garlic; sauté until the mixture is softened and most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the 3/4 cup crushed Ritz crackers, 1/2 cup finely chopped pepperoni, 1/2 cup grated Romano cheese, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon seasoned salt, and 1/4 teaspoon black pepper.
- Fill each mushroom cap with the stuffing and bake in a baking dish until the mushrooms are dark and the stuffing is golden, about 25 minutes.
Notes
Notes
Note: The stuffing can be made up to 2 days ahead of time. The mushrooms can be assembled, placed in a baking dish, covered and refrigerated for up to 1 day before baking.
Nutritional values are based on one mushroom