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