Serves: 12
Total Calories: 121
1. Rinse and drain mushrooms. Pat dry with paper towels. Remove stems, reserving caps. Chop enough stems to make 1/2 cup.
2. In small frypan cook chopped stems, onions and garlic in margarine or butter until tender. Stir in cracker crumbs, pepperoni, Parmesan cheese and oregano.
3. Spoon into mushroom caps. Arrange in 15 x 10 x 1-inch baking pan. Bake at 425°F for 8 to 10 minutes or until mushrooms are tender.
This Spicy Stuffed Mushrooms Jambalaya recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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