Stuffed Mushrooms

• 24 large fresh mushrooms (1.5 to 2 inches in diameter)
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 1/4 cup margarine or butter
• 2/3 cup fine dry bread crumbs
• 1/4 cup chopped pepperoni
• 1/2 teaspoon dried Italian seasoning

Preheat the oven to 425.

1. Rinse and drain the mushrooms.
2. Remove stems and chop enough for 1 cup; Set aside the caps.
3. In a small saucepan, cook the chopped stems, green onions, and garlic in butter or margerine until tender.
4. Stir in bread crumbs, pepperoni and Italian seasoning
5. Arrange mushroom caps in 13-9 inch baking pan
6. Spoon in mixture from saucepan into mushroom caps.
7. Bake in 425-degree oven for 8-10 minutes.