24 large mushrooms, 1.5” to 2” in diameter
¼ cup finely diced onion
2tbsp finely diced red or green pepper
1 clove garlic, minced
¼ tsp dried oregano
¼ tsp dried basil
2 tbsp butter
1/3 cup finely diced pepperoni
2 tbsp bread crumbs
Preheat the oven to 425°.
Wash the mushrooms and drain on a paper towel. Remove the stems and set the caps aside. Chop enough of the stems to make 2 cups.
Cook the stems, onion, pepper, garlic, oregano and basil in butter for 4-5 minutes or until tender, stirring frequently. Remove from the heat and stir in the pepperoni and breadcrumbs.
Spoon about 1 tbsp of the mixture into each mushroom cap, pressing lightly into the cap.
Arrange the mushrooms on a baking sheet and bake uncovered for 8-10 minutes or until heated through.