Margherita^®

Italian Stuffed Mushrooms

24		large button or crimini mushrooms (about 1 pound)
2		tablespoons light or regular Caesar or Italian salad dressing
½		cup finely chopped Margherita Sliced Pepperoni (from an 8 ounce package)
¼		cup finely chopped smoked mozzarella or Provolone cheese
¼		cup finely chopped drained bottled roasted red bell peppers
2		tablespoons panko or dry breadcrumbs
½		teaspoon dried oregano

1.		Heat oven to 350°F. Meanwhile, remove mushroom stems from mushrooms; reserve for another use. Brush dressing over mushroom caps; place stemmed sides up in a foil-lined 15 x 10-inch jelly roll pan.
2.		In a medium bowl, combine pepperoni, cheese, peppers, breadcrumbs and oregano; mix well.
3.		Spoon mixture into mushroom caps mounding as needed. Bake 15 to 18 minutes or until heated through. Serve warm or at room temperature.