Stuffed Mushrooms Parmesana

STUFFED MUSHROOMS PARMESANA

1 lb. mushrooms 1 med. onion, finely minced � lb. pork sausage � cup green peppers, finely chopped 1 clove garlic, minced fine � cup butter crackers, finely crushed 3 tbsps. grated parmesan 1 tbsp. parsley, finely minced � tsp. seasoned salt � tsp. crushed oregano 1/8 tsp. seasoned pepper 1/3 cup chicken broth

Remove stems from mushrooms. Place caps, rounded side down, in a single layer in a shallow baking pan. Chop stems. Saut� pork in skillet until cooked through. Reserve sausage drippings and cook stems and rest of veggies until tender, not brown. Add crumbs, cheese, parsley, seasoned salt, oregano and pepper. Mix well, stir in pork and broth. Spoon stuffing into mushroom caps, rounding until all is used. Bake uncovered at 325� for 30 minutes or until cooked through. Can be refrigerated until baked.


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