Italian stuffed mushrooms

1 servings

Ingredients

Quantity Ingredient
4 eaches Strips Bacon, diced
24-30 Large Fresh mushrooms
¼ pounds Ground fully cooked ham
2 tablespoons Minced fresh parsley
¼ cup Grated Parmesan cheese
1 cup Onion and garlic salad croutons, crushed
1 cup Shredded mozzarella cheese (4 oz.)
1 medium Tomato, finely chopped
1½ teaspoon Minced fresh oregano OR
½ teaspoon Dried oregano

Directions

In a skillet, cook the bacon until crisp. Meanwhile, remove mushroom stems from caps; set caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings, saute 2-3 minutes.

Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps. Place in a greased jelly roll pan. Bake at 425 degrees for 12-15 minutes or until the mushrooms are tender. Yield: 2½-3 dozen. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 10/94

Submitted By JIM BODLE On 10-19-94

Related recipes