Carrabbas Italian Grill Stuffed Mushrooms Parmigiana Recipe 45 Food

CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA RECIPE - (4/5)

Carrabba's Italian Grill Stuffed Mushrooms Parmigiana Recipe - (4/5) image

Provided by rejadez

Number Of Ingredients 12

Ingredients

12 - 15 large mushrooms
2 tbsp butter
1 medium onion, chopped finely
2 oz 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 tbsp grated Parmesan
1 tbsp chopped parsley
1/2 tspn seasoned salt
1/4 tspn dried oregano
1/3 cup chicken broth

Steps:

Preheat oven to 325°F. Wash mushrooms and remove stems. Finely chop stems, reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Stir in broth. Into mushroom caps, spoon heaping spoons of mixture. In a shallow baking pan with ¼" water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.

CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA

Carrabba's Italian Grill Stuffed Mushrooms Parmigiana image

Carrabba's is probably my favorite restaurant and so when I find copy cat recipe I try them out. This is one that I am holding to make sometime.

Provided by Recipe Baroness

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 165.8, Fat 12.9, SaturatedFat 6.6, Cholesterol 35.1, Sodium 417.3, Carbohydrate 6.6, Fiber 1.5, Sugar 2.8, Protein 7.3

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