STUFFED MUSHROOMS

By Newfie


36 MEDIUM MUSHROOMS

2 TBSP. BUTTER OR MARGARINE

1/4 CUP MEDIUM GREEN ONIONS (CHOPPED)

1/4 CUP RED PEPPER (CHOPPED)

1 1/2 CUP SOFT BREAD CRUMBS

2 TSP. FRESH OREGANO (CHOPPED) OR 1/2 TSP. DRIED

1/4 TSP. EACH SALT AND PEPPER

PARMESAN CHEESE

PREHEAT OVEN TO 350. TWIST STEMS FROM MUSHROOM CAPS. FINELY CHOP ENOUGH STEMS TO MEASURE 1/3 CUP. RESERVE MUSHROOM CAPS.MELT MARGARINE IN FRYING PAN OVER MEDIUM HIGHT HEAT. COOK CHOPPED MUSHEOM STEMS, ONION ANS RED PEPPER IN MARGARINE FOR 3 MINUTES STIRRING FREQUENTLY UNTIL ONIONS ARE SOFTENED. REMOVE FROM HEAT. STIR IN BREAD CRUMBS.OREGANO,SALT AND PEPPER. FILL MUSHROOM CAP WITH BREAD CRUMB MIXTURE. PLACE MUSHROOMS FILLED SIDE UP IN BAKING PAN. SPRINKLE WITH CHEESE. BAKE 15 MINUTES. BROIL