3/4 lb. fresh mushrooms or 16 tops
3 tsp. olive oil
1 tbsp. minced onion
1/4 c. finely chopped salami
1/4 c. finely grated Parmesan cheese
1 tbsp. catsup
2 tbsp. fine soft bread crumbs
1 tsp. butter

Rinse mushrooms - pat dry - remove stems. Chop 1/3 cup stems - brush caps with olive oil. In 8 inch skillet heat 1 teaspoon olive oil, add chopped mushroom stems and onions - cook gently until golden. Stir in salami, Parmesan and catsup. Melt butter, mix in bread crumbs. Sprinkle in top of mushrooms. Bake in 425 degree oven 6-8 minutes.