Carrabba's Italian Grill Stuffed Mushrooms Parmigiana Recipe
Make our Carrabba's Italian Grill Stuffed Mushrooms Parmigiana Recipe at home tonight for your family. Stuffed Mushrooms are a delicious appetizer for any Italian Meal and always welcome at parties.
Yield: 6 Appetizer Servings
Ingredients
- 12 to 15 large Mushrooms washed and stems removed and reserved
- 2 tablespoons Butter
- 1 medium Onion chopped finely
- 2 ounces finely diced Pepperoni
- 1/4 cup finely chopped Green Bell Pepper
- 1 small clove Garlic minced
- 1/2 cup about 12 crackers finely crushed Ritz Crackers
- 3 tablespoons freshly grated Parmesan Cheese
- 1 tablespoon chopped Parsley
- 1/2 teaspoon Seasoned Salt
- Freshly ground Black Pepper to taste
- 1/4 teaspoon dried Oregano
- Chicken Broth as needed
- 1 recipe Carrabba's Italian Grill Tomato Cream Sauce (See Box Below for a Link to Our Recipe)
Instructions
- Preheat oven to 325°F.
- Finely chop reserved mushroom stems. Set aside.
- Place butter in a large skillet. Place over medium heat.
- When butter has melted and is hot, but not browned, add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until tender, but not browned.
- Add crackers, Parmesan, parsley, salt, oregano and a dash of pepper. Mix well.
- Remove from heat. Allow to cool slightly.
- Spoon mixture into mushroom caps, heaping tops.
- In a shallow baking pan, add enough chicken broth to cover the bottom of pan up to 1/4-inch.
- Carefully place stuffed mushrooms in pan.
- Place in preheated oven and bake, uncovered, about 25 minutes until heated thoroughly.
- Serve hot from cooking pan. Or serve as Carrabba's does - Spoon hot Carrabba's Italian Grill Tomato Cream Sauce into individual serving dishes to cover the bottom to about 1/4 inches. Place 4 or more mushrooms upright into each dish. Serve hot.
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