Provolone & Salami Stuffed Mushrooms
3/4 lb. fresh mushrooms
3 tsp. olive oil
1 small onion, minced
1/4 c. finely chopped salami
1/4 c. finely grated Provolone cheese
2 tbsp. bread crumbs
1 tsp. butter
Rinse mushrooms – pat dry – remove stems.
Chop the stems, then brush caps with olive oil.
In a large skillet heat 1 teaspoon olive oil, add chopped mushroom stems and onions – cook until golden.
Stir in salami, and cheese. Melt butter, mix in bread crumbs.
Stuff mushroom caps with filling. Top with some more cheese.
Bake in 425 degree oven 6-8 minutes.