Ingredients

12 Mushrooms, washed and stems removed (reserve stems)
2 tablespoons Butter
1 medium Onion, chopped finely
2 ounces Pepperoni, finely diced
1/4 cup Green Bell Pepper, finely chopped
1 clove Garlic, minced
1/2 cup Ritz Crackers, finely crushed (about 12 crackers)
3 tablespoons Parmesan Cheese, freshly grated
1 tablespoon Parsley, chopped
1/2 teaspoon Seasoned Salt
1/4 teaspoon Black Pepper, to taste
1/4 teaspoon Dried Oregano
1/4 cup Chicken Broth, as needed
1/2 cup marinara sauce, optional, for serving

Directions

Wash and remove the stems from the 12 Mushrooms Set the caps aside.

In a skillet over medium heat, melt 2 tablespoons Butter and sauté the chopped 1 medium Onion, 1/4 cup Green Bell Pepper, and minced 1 clove Garlic until softened. Add diced 2 ounces Pepperoni and reserved mushroom stems, cooking for an additional 2-3 minutes. Transfer to a bowl.

Stir in crushed 1/2 cup Ritz Crackers, 3 tablespoons Parmesan Cheese, 1 tablespoon Parsley, 1/2 teaspoon Seasoned Salt, b1/4 teaspoon Black Pepper, and 1/4 teaspoon Dried Oregano. Add 1/4 cup Chicken Broth as needed to moisten the mixture.

Spoon the filling into each mushroom cap, pressing gently to pack it in.

Preheat your air fryer to 375°F (190°C). Arrange the stuffed mushrooms in a single layer in the air fryer basket. Cook for 8-10 minutes or until the tops are golden brown and the mushrooms are tender.

(Optional) Drizzle the mushrooms with Carrabba’s Italian Grill Tomato Cream Sauce, or 1/2 cup marinara sauce and serve warm.