Preheat your oven to 375°F (190°C). A hot oven is crucial for achieving that wonderful golden-brown crust.

Take your mushrooms and gently clean them with a damp cloth. Remove the stems and chop them finely. Set aside the caps on a baking sheet lined with parchment paper.

In a skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until they become translucent. Next, toss in the chopped mushroom stems and green bell pepper. Cook for another 3 minutes, stirring frequently.

Transfer the sautéed veggies to a mixing bowl. Add the crushed Ritz crackers, diced sausage (or pepperoni), minced garlic, Parmesan cheese, parsley, red pepper flakes, and sun-dried tomatoes if you're using them. Pour in the chicken broth and season with salt and oregano. Mix everything gently until well combined.

Use a spoon to generously fill each mushroom cap with the stuffing mixture, pressing down slightly to ensure they hold together well.

Place the stuffed mushrooms in your preheated oven. Bake them for about 20-25 minutes, or until the tops are golden and the mushrooms are tender. The smell alone will be irresistible!

Once out of the oven, let the mushrooms sit for a few minutes before serving. This allows the flavors to settle, and trust me, it’s worth the wait!