Ingredients Jump to Instructions ↓

  1. 4 bacon strips, diced

  2. 30 large fresh mushrooms

  3. 1 cup onion and garlic salad croutons, crushed

  4. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  5. 1 medium tomato, finely chopped

  6. 1/4 pound ground fully cooked ham

  7. 1/4 cup grated Parmesan cheese

  8. 2 tablespoons minced fresh parsley

  9. 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Instructions Jump to Ingredients ↑

  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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