Carrabbas Italian Grill Stuffed Mushrooms Parmigiana Recipe 45

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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

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

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

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.

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