Italian Stuffed Mushrooms

By GmaJan12

Ingredients

• 4 bacon strips, diced
• 30 large fresh mushrooms
• 1 cup onion and garlic salad croutons, crushed
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 medium tomato, finely chopped
• 1/4 pound ground fully cooked ham
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Details

Servings 15

Preparation

Step 1

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute for 2-3 minutes. Remove from the heat. Stir in the remaining ingredients.

Firmly stuff crouton mixture into mushroom caps. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until mushrooms are tender.

Yield: 15 servings