2 1/2 cups coarse saltine cracker crumbs
4 tablespoons ketchup
1 (8 ounce) can tomato sauce
1 cup vegetable oil
1 large onion, diced
1 medium cup spaghetti sauce
1 (14.5 ounce) can sliced mushrooms
1 teaspoon dried minced onion
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix saltine cracker crumbs, ketchup, tomato sauce, vegetable oil and onion. Place the mixture in a 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 1 hour.
For a cheesy take, top each stuffed mushroom with 2 tablespoons ketchup, onion and spaghetti sauce. Bake at 350 degrees F (175 degrees C) for 1 hour.
Remove mushrooms from oven. Remove foil from foil and brush with beaten egg white. Repeat with other ingredients, swapping mushrooms and broccoli.
Place stuffed mushrooms, broccoli and mushrooms in baking dish. Pour tomato sauce over vegetables. Place mushrooms on top. Sprinkle with mushrooms and pepper. Top with mushrooms and peppers, and top with mushrooms and pepper.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until filling is bubbly. Heat oven to 375 degrees F (175 degrees C) and bake an additional 30 minutes. Remove foil and return peppers to roasting. Place mushrooms on platter. Sprinkle with mushrooms and pepper and serve in individual bowls.