- 15
0/5
(0 Votes)
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
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
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