Stuffed Mushrooms Parmesana

Preheat oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems by twisting gently at the base; set caps aside and finely chop the stems.

Heat butter in a large skillet over medium heat. Add the minced onion, chopped green pepper, and minced garlic; sauté until softened, about 3 minutes.

Add the pork sausage to the skillet, breaking it into small pieces with a spoon; cook until browned and no longer pink, about 5-7 minutes.

Stir in the chopped mushroom stems and cook for 2 minutes until slightly softened.

Remove the skillet from heat. Fold in the crushed butter crackers, grated Parmesan, minced parsley, seasoned salt, crushed oregano, and seasoned pepper until combined.

Arrange the mushroom caps gill-side up in a baking dish. Spoon the sausage mixture evenly into each mushroom cap, packing gently.

Pour the chicken broth into the bottom of the baking dish around the mushrooms; this will keep them moist while baking.

Cover the baking dish with foil and bake for 20-25 minutes until the mushrooms are tender when pierced with a fork and the filling is heated through.

Remove foil in the last few minutes if a browned top is desired. Transfer mushrooms to a serving platter and serve hot.