Stuffed Mushrooms

• 1 (16 oz.) pkg. fresh mushrooms (I prefer the large size)
• 1 small onion, finely diced
• 1 stick butter
• 4 to 6 oz. pepperoni, finely diced
• 1 to 1 1/2 c. Italian bread crumbs
• 6 oz. finely shredded Parmesan cheese

1. Gently wash mushrooms; remove stems.
2. Finely dice stems; set aside.
3. Place mushroom caps, open end up, in a large flat casserole.
4. Melt approximately 1/2 of the stick of the butter. Add the onion and mushroom caps.
5. Lightly saute until golden. Remove from heat; add the diced pepperoni and bread crumbs, mixing well.
6. (I usually use 1 cup of crumbs first to see how well the mixture holds together.
7. If I need more, I use more.)
8. Stir in the shredded cheese.
9. Stuff the mushroom caps; drizzle with the remaining melted butter.
10. Bake in a 350u0b0 oven for about 12 to 15 minutes, or until cheese melts in topping and mushrooms are light golden brown.
11. You can also broil these appetizers at 425u0b0 for about 5 to 8 minutes.
12. Serves 16 to 25.

fresh mushrooms, onion, butter, pepperoni, italian bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455369 (may not work)