15 fresh mushrooms
3 tbsp. olive oil
1 tbsp. minced onion
1/4 c. chopped salami
1/4 c. grated Parmesan cheese
1 tbsp. ketchup
1 tsp. butter
2 tbsp. soft bread crumbs

Wash and trim mushrooms. Chop enough stems to make 1/2 cup. Brush mushroom caps with 2 teaspoons olive oil. Preheat oven to 425 degrees. Heat remaining 1 teaspoon of olive oil. Add chopped stems and onion; cook over low heat. Stir in salami, cheese and ketchup. Spoon mixture into mushroom caps. Melt butter and mix in bread crumbs. Sprinkle over the tops of stuffed mushrooms. Arrange mushrooms in a shallow baking pan. Bake at 425 degrees about 6 to 8 minutes.