STUFFED MUSHROOMS PARMESAN

1 lb. hamburger
1 medium onion, finely chopped
½ cup pork sausage
1 clove garlic, minced
½ cup finely crushed Ritz crackers
¼ cup green pepper, finely chopped
3 tbsps. grated parmesan cheese
½ tsp. seasoned salt
1 tbsp. snipped parsley
¼ tsp. crushed oregano
dash pepper
1/3 cup chicken broth
whole mushrooms

Remove stems from mushrooms. Place caps, rounded side down in shallow baking pan. Chop stems. Sauté sausage and cook through. Reserve sausage grease. Cook stems in grease. Add remaining vegetables. Cook just till tender. Do not brown. Add crumbs, cheese, parsley seasoned salt, oregano and pepper Stir in sausage and chicken broth. Mix well. Spoon stuffing into mushroom caps. Bake uncovered at 350° for 30 minutes.