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Carrabba's Italian Grill Stuffed Mushrooms Parmigiana



  • 12 to 15 large mushrooms
  • 2 tablespoons butter
  • 1 medium onion, chopped finely
  • 2 ounces diced pepperoni
  • 1/4 cup finely chopped green pepper
  • 1 small clove garlic, minced
  • 1/2 cup finely crushed Ritz crackers, about 12 crackers
  • 3 tablespoons grated Parmesan
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dried oregano
  • 1/3 cup chicken broth


  1. Heat oven to 325 degrees F.
  2. Wash mushrooms and remove stems. Finely chop stems and reserve.
  3. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic and chopped mushroom stems until tender but not brown.
  4. Add crackers, parmesan, parsley, salt, oregano and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops.
  5. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
  6. Bake uncovered about 25 minutes until heated thoroughly.

Posted by Chef Chad in Houston, TX at


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