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12 to 18 mushrooms, nice large “stuffing” size
2 tablespoons butter
1 medium onion, finely diced
garlic powder, to your taste
1 teaspoon Italian seasoning
4 ounces finely diced pepperoni
¼ cup pizza sauce
½ cup Italian seasoned bread crumbs
6 tablespoons grated parmesan
6 to 8 slices of mozzarella cheese, cut in squares to fit the tops of mushrooms
Grated parmesan cheese for sprinkling over tops of mushrooms

Gently wipe any dirt from the mushrooms and remove the stems. Finely dice the stems. Melt butter in skillet, add stems, onions, seasonings, pepperoni and any other optional ingredients. Sauté until veggies are tender. Add pizza sauce, bread crumbs and Parmesan.

Cook until just heated through and liquid is reduced. Place mushrooms on a lightly buttered baking sheet -- fill mushrooms with the cooked filling mixture.

Top filling with a piece of mozzarella cut to just fit over the top of the mushrooms. Sprinkle grated parmesan over the tops.

Bake at 325* degrees about 20 minutes. Let cool a few minutes before serving as filling will be very hot!

Submitted by: Glenda Remaklus
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