Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

Gently wash mushrooms; remove stems.
Finely dice stems; set aside.
Place mushroom caps, open end up, in a large flat casserole.
Melt approximately 1/2 of the stick of the butter. Add the onion and mushroom caps.
Lightly saute until golden. Remove from heat; add the diced pepperoni and bread crumbs, mixing well.
(I usually use 1 cup of crumbs first to see how well the mixture holds together.
If I need more, I use more.)
Stir in the shredded cheese.
Stuff the mushroom caps; drizzle with the remaining melted butter.
Bake in a 350\u00b0 oven for about 12 to 15 minutes, or until cheese melts in topping and mushrooms are light golden brown.
You can also broil these appetizers at 425\u00b0 for about 5 to 8 minutes.
Serves 16 to 25.