1 container large mushrooms
1 small package diced pepperoni
1/2 roll Ritz crackers, crushed
1 cup chicken broth
1 medium onion, chopped fine
4 Tablespoon butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Wash mushrooms, separate caps from stems. Discard stems.
Melt butter in skillet, add onions and saute until clear. Add pepperoni and saute for about 1-2 minutes.
Mix bouillon cubs with about 1 c. water. When dissolved, add to onions and pepperoni (reserve about 1/2 c. of broth). Add Ritz cracker crumbs and spices. Mix well.
Stuff caps with mixture. Put mushrooms in a baking pan. Pour in remaining broth. Bake at 350 degrees for 15-20 minutes