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1. Preheat oven to 350 F.
2. Remove stems from mushroom caps, reserve caps, and finely chop 1/3-cup stems.
3. Melt 2 tablespoons Butter over medium heat in a large saute pan.
4. Add onions, bell pepper, and mushroom stems. Saute 3 minutes, until onions are soft. Remove vegetables from heat.
5. Stir in breadcrumbs, oregano, salt and pepper.
6. Fill caps with stuffing mixture.
7. Place caps on in greased large casserole dish.
8. Sprinkle with grated Parmesan cheese.
9. Bake 15 minutes.
10. Set oven to broil.
11. Broil 3-4 minutes or until tops are golden brown.
12. Serve immediately.
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