About this recipe:This is a simple, yet delicious appetiser that works well at dinner parties. Mushrooms are stuffed with a mixture of onion, garlic, pepperoni sausage, crushed crackers and Parmesan, then baked to perfection.
24 large button mushrooms
1 onion, finely chopped
170g diced pepperoni
1 clove garlic, finely chopped
110g crushed buttery round crackers, such as Ritz
3 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
175ml chicken stock
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 170 C / Gas 3. Lightly grease a baking tray.
Remove and chop the mushroom stems. Set the caps to the side.
Melt the butter in a frying pan over medium heat. Add the mushroom stems, onion, pepperoni and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper and chicken stock; remove from heat and allow to cool to the touch.
Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking tray.
Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.