Savory Stuffed Mushrooms

12 to 16 fresh medium mushrooms
1½ c fresh bread cubes (1/4″)
½ c butter or margarine
3 T finely chopped green pepper
3 T finely chopped onion
½ t salt
⅛ t pepper
Dash cayenne

Preheat oven to 350. Wipe mushrooms with damp cloth. Remove stems and chop stems fine; set aside. Heat 3 T butter in large skillet. Sauté mushroom caps only on bottom side 2 to 3 min; remove. Arrange, rounded side down, in shallow baking pan. Heat rest of butter in same skillet. Sauté chopped stems, green pepper, and onion until tender — about 5 min. Remove from heat. Stir in bread cubes and seasoning. Use to fill mushroom caps, mounding mixture high in center. Bake 15 min.

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